We had a get together to go today so I made a couple quick breads early this morning. The first was a moist cranberry orange bread. I was very happy how it turned out – it went over well and I brought no left overs home 😉
Cranberry Orange Bread
2 1/3 cups Bisquick Heart Smart® mix
3/4 cup sugar
1/2 cup low fat sour cream
1/4 cup vegetable oil
1/4 cup fat free milk
2 Tbsp grated fresh orange zest
3/4 cup fat-free egg product
1 cup fresh or thawed frozen cranberries, chopped
Heat oven to 375°F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, stir baking mix and sugar. In a small bowl whisk the sour cream, oil, milk, orange peel and egg. Stir in the liquids to the dry mix, stirring well. Fold in the cranberries. Spread into the prepared pan.
Bake 60 minutes or until butter knife inserted in center comes out clean and top crust is deep golden brown. Cool for 15 to 30 minutes. Gently flip over pan and knock the bread out, place right side up on wire rack. Let cool for a couple hours before slicing. A serrated bread knife works best for cutting. Store tightly wrapped in plastic wrap.