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Cranberry Bread

Cranberry Bread
  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 1
Savour the tart-sweet taste of cranberries in a sweet and easy quick bread.
January 11, 2011


  • 2 1/3 cups (575 mL) Bisquick* mix
  • 3/4 cup (175 mL) granulated sugar
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (50 mL) vegetable oil
  • 1/4 cup (50 mL) skim milk
  • 2 tbsp (25 mL) grated orange peel
  • 5 egg whites or 3/4 cup fat-free egg product
  • 3/4 cup (175 mL) fresh or frozen cranberries, chopped
  • 1/2 cup (125 mL) icing sugar
  • 2 to 3 tsp (10 to 15 mL) orange juice


  • 1
    Heat oven to 375ºF. 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 centre 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 icing sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

  • Tip: Plan on using two oranges to get the 2 tablespoons grated orange peel called for here.
  • Tip: Freeze this tasty quick bread by wrapping it tightly in heavy-duty foil. Reheat in a 300 degree oven about 15 minutes.
  • Tip: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
  • Tip: When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.

No nutrition information available for this recipe
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