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Cranberry Scone Loaf

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By Pillsbury Kitchens
Updated Oct 27, 2010
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Serve warm this homemade cranberry scone loaf to your guest that’s ready in 50 minutes.

Cranberry Scone Loaf

  • Prep Time 10 min
  • Total 50 min
  • Ingredients 7
  • Servings 8
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Ingredients

  • 1 (15.6-oz.) pkg. cranberry quick bread & muffin mix
  • 2/3 cup sour cream
  • 1/3 cup milk
  • 1 egg
  • 1 egg, separated, reserving egg white for topping
  • 1 tablespoon water
  • 1 tablespoon sugar

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease and flour bottom only of 9-inch pie pan. In large bowl, combine quick bread and muffin mix, sour cream, milk, 1 whole egg and 1 egg yolk; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in greased and floured pan.
  • Step 
    2
    In small bowl, combine reserved egg white and water; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
  • Step 
    3
    Bake at 400°F. for 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges; serve warm.

Nutrition

290 Calories
9g Total Fat
5g Protein
47g Total Carbohydrate
26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4g
20%
Cholesterol
65mg
22%
Sodium
260mg
11%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
4%
Sugars
26g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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