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Gluten Free Cranberry-Ginger-Nut Bread

Betty Crocker Kitchens
Updated Oct 14, 2022
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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?

Gluten Free Cranberry-Ginger-Nut Bread

  • Prep Time 10 min
  • Total 3 hr 25 min
  • Servings 12
  • Ingredients 5
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

280 Calories
14g Total Fat
2g Protein
37g Total Carbohydrate
20g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Lining the loaf pan with parchment paper helps keep your gluten-free cranberry bread from sticking to the pan and also makes it easy to remove the loaf once baked.
  • tip 2
    Swap the chopped walnuts in this gluten-free cranberry bread recipe for chopped almonds or pecans, if desired.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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