Cranberry Bread with Sour Cream (Bisquick)

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

Cranberry Bread:
2⅓ cups Bisquick
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. orange peel, freshly grated
½ cup sour cream
¼ cup vegetable oil
¼ cup milk
5 egg whites or ¾ cup fat-free egg product
¾ cup fresh or frozen cranberries, chopped

Orange Glaze:
½ cup confectioners’ sugar
2-3 tsp. orange juice, freshly squeezed

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5) (190°C/170°C fan, Gas Mark 5). Generously grease bottom only of 9x5” 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 50-55 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.

Makes 12 servings.

Cook's Notes: Plan on using two oranges to get the 2 Tbsp. grated orange peel called for here. Be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.

Nutritional Information:
Per serving: Calories: 220 | Total Fat: 7g | Protein: 3g | Total Carbohydrate: 35g | Sugars: 20g