Cranberry Nut Bread III

Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.


one 9 x 5-inch loaf


2 1/3 cups Original Bisquick® mix
3/4 cup granulated (white) sugar
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
2 tablespoons grated orange peel
3 eggs
3/4 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
1/2 cup confectioners' (powdered) sugar
2 to 3 teaspoons orange juice


Preheat oven to 375°F (191°C). Generously grease a 9 x 5-inch loaf pan with Pan Release or baking spray with flour. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into prepared pan.

Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire cooling rack. Cool completely, about 2 hours, before slicing.

Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 45 minutes
Cool Time: 2 hours

Additional Information

When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.

To avoid "ledges on the edges" of your quick bread, grease only the bottom of the baking pan. A fully greased pan prevents the bread from forming a nicely rounded top.

Walnuts, pecans and cashews are perfect for this quick bread. Pick your favorite.

If the loaf sticks to the pan, press gently on the sides of the loaf with a knife or metal spatula to loosen.


Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutritional Information

1 Serving (1 Slice): Calories 140 (Calories from Fat 65), Total Fat 7 g (Saturated Fat 2 g, Cholesterol 30 mg; Sodium 180 mg; Total Carbohydrate 17 g (Dietary Fiber 0 g, Protein 2 g; Exchanges: 1 Starch; 1 1/2 Fat

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