Cranberry Nut Bread

By Joan_Z

Ingredients

• TOPPING:
• 2 1/3 cups Original Bisquick mix
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1/4 cup milk
• 2 Tbsp. grated orange peel
• 3 eggs
• 3/4 cup fresh or frozen cranberries - chopped
• 1/2 cup chopped nuts (or more to taste)
• 1/2 cup powdered sugar
• 2-3 Tsp. orange juice

Preparation

Step 1

Heat oven to 375.

Generously grease bottom (ONLY) (DO NOT GREASE SIDES - IT MAKES THE BREAD RISE TOO MUCH IN THE MIDDLE) of a 9 x 5 x 3 pan.

In a bowl, stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs until moistened.

Sprinkle some flour over cranberries and mix to cover them, then add cranberries to bread mixture, gently folding in along with nuts. Pour into prepared loaf pan.

Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cook 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.

If desired: Stir powdered sugar and orange juice until smooth and then enough to drizzle. Drizzle over bread