SOUR CREAM-CRANBERRY BREAD

Sour Cream-Cranberry Bread image

The addition of sour cream makes this cranberry bread super moist. Don't forget the orange peel!

Provided by Betty Crocker Kitchens

Time 3h30m

Yield 12

Number Of Ingredients 10

Ingredients

2 1/3 cups Bisquick Heart Smart™ mix
3/4 cup granulated sugar
2 tablespoons grated orange peel
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
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

Steps:

Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
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 cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 20 g, TransFat 0 g