Cranberry-Nut Bread

This bread is simply scrumptious!  I'm baking some right now in case hard times hit when the big winter storm gets here.  Okay, they're calling for maybe 3 inches of snow here, maybe mixed with rain, but you just never know.  Better safe than sorry.

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 tablespoons grated orange peel
3 eggs
3/4 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

1.  Heat oven to 375ºF.  Generously grease bottom of loaf pan, 9x5x3 inches.  Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peels and eggs in medium bowl until moistened.  Stir in cranberries and nuts.  Pour into pan.

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

1 serving:  140 calories