Cranberry Quick Bread
This delicious bread is perfect for the holidays, when cranberries are in season. If you aren't allergic to nuts, add ½ cup chopped pecans or walnuts.
INGREDIENTS | YIELDS 1 loaf; Serves 12
- 2¼ cups Gluten-Free, Soy-Free Baking Mix
- ½ cup sugar
- ½ cup cranberry juice
- ¼ cup apple juice
- ½ cup apple jelly
- 2 eggs
- ¼ cup vegetable oil
- 1½ cups frozen cranberries, cut in half
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Preheat oven to 350ºF. Spray a 9″ × 5″ loaf pan with nonstick gluten-free cooking spray and set aside.
In large bowl, combine Baking Mix and ½ cup sugar; mix well with wire whisk.
Add jelly mixture, eggs, and oil to dry ingredients; stir just until combined. Fold in cranberries; spoon into prepared pan.
In small bowl, combine sugar and cinnamon; mix well. Sprinkle over batter.
Bake bread 45–50 minutes, until deep golden brown and set. Turn out onto wire rack to cool.
In small saucepan, combine juices and apple jelly; heat over low heat until jelly melts.
Fat: 6.36 grams
Saturated Fat: 0.87 grams
Carbohydrates: 55.97 grams
Sodium: 253.96 mg