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Gluten Free Cranberry-Ginger-Nut Bread
Gluten Free Cranberry-Ginger-Nut Bread
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Prep Time:
10 minutes
Total Time:
3 hours 25 minutes
Indulge in a cozy cranberry nut bread made using Betty Crocker™ Gluten Free Cinnamon Muffin Mix with cranberries, walnuts, and ginger for a delightful gluten-free treat perfect for breakfast or brunch. Let the enticing aroma fill your kitchen as it bakes.
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
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan). Line a 9x5x3-inch loaf pan with cooking parchment paper and give the bottom and sides a quick spray of gluten-free cooking spray. Set aside.
  • Combine muffin mix, water, oil, eggs, and ginger in a medium bowl until well blended. Gently fold in cranberries and walnuts until mixed. Transfer the batter into a loaf pan.
  • Bake for 55 to 65 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then use parchment paper to remove it and transfer to a cooling rack. Allow it to cool completely for about 2 hours before tightly wrapping and storing at room temperature.

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