GLUTEN FREE CRANBERRY FRUIT NUT BREAD
Make and share this Gluten Free Cranberry Fruit Nut Bread recipe from Food.com.
Provided by JanaBird
Categories Quick Breads
Time 45m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- Prepare cranberries, nuts and orange peel and set aside.
- Mix together dry ingredients in a large bowl.
- Cut in shortening.
- Add juice, egg and peel and mix until moist.
- Fold in cranberries and nuts.
- Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
- Cupcakes: makes 16. Bake 15 minutes or until golden brown.
- I do not wrap due to the gluten free flour, best if kept at room temperature.
Nutrition Facts : Calories 94.4, Fat 4.3, SaturatedFat 0.7, Cholesterol 11.6, Sodium 223.5, Carbohydrate 14, Fiber 0.6, Sugar 12.8, Protein 1
GLUTEN FREE CRANBERRY-GINGER-NUT BREAD
A warm slice of cranberry gluten-free bread? Don't mind if we do! Betty Crocker™ Gluten Free Cinnamon Muffin Mix transforms into a delectable quick bread in this easy gluten-free cranberry nut bread recipe. Add cranberries, chopped walnuts and ground ginger to this loaf for a simple and delicious addition to your breakfast or brunch. Can you already smell it baking?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 12
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 20 g, TransFat 0 g
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- In a small bowl, whisk the sugar, orange juice, apple sauce, eggs, and oil. Pour into the dry ingredients and add the orange zest and mix just until moistened. Fold in the cranberries and walnuts.
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