Bisquick recipe - Cranberry Bread
- 2 1/3 cups Bisquick mix
- 3/4 cup granulated sugar
- 1/2 cup reduced-fat sour cream
- 1/4 cup vegetable oil
- 1/4 cup fat-free (skim) milk
- 2 tablespoons grated orange peel
- 5 egg whites or 3/4 cup fat-free egg product
- 3/4 cup fresh or frozen cranberries, chopped
- 1/2 cup powdered sugar
- 2 to 3 teaspoons orange juice
1. Heat oven to 375°F. Generously grease bottom of 9x5-inch loaf pan. In medium bowl, stir Bisquick mix, granulated sugar, sour cream, oil, milk, orange peel and egg whites until moistened. Stir in cranberries. Pour into pan.
2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3. In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase Bisquick® mix to 2 1/2 cups.
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