Ingredients
- 1 (15.6-oz.) pkg. Pillsbury™ Cranberry Quick Bread & Muffin Mix
- 1/2 cup butter, melted
- 2 eggs, slightly beaten
- 1/2 cup white vanilla chips
- 2 to 5 tablespoons All Purpose or Unbleached Flour
- 2 to 4 tablespoons powdered sugar
Instructions
1_ Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.
2_ Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9x3-inch loaf, placing 4 inches apart. Flatten tops slightly.
3_ Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.
4_ On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.
5_ Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Cool 10 minutes. Serve warm or cool.
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