Gluten Free Cranberry Ginger Nut Bread Recipe

Ingredients

1

                        box (16.3 oz) Betty Crocker™ Gluten Free Cinnamon Muffin Mix

Water, vegetable oil and eggs called for on muffin mix box

2

teaspoons ground ginger

1/2

cup dried cranberries

1/2

cup chopped walnuts

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9x5x3-inch loaf pan with cooking parchment paper; spray bottom and sides with gluten-free cooking spray. Set aside.

In medium bowl, stir muffin mix, water, oil, eggs and ginger until blended. Stir in cranberries and walnuts until just combined. Pour batter into loaf pan.

Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean. Cool loaf in pan 10 minutes; use parchment to remove loaf from pan and transfer to cooling rack. Cool completely, about 2 hours. Wrap tightly, and store at room temperature.

Related Video