Thursday, October 29, 2009

Gluten Free Cranberry Bread

Once again, Pamela's Baking Mix came to my rescue in baking. I wanted to make a cranberry bread in preparation for the holidays, gluten free of course, and chickened out on mixing flours and chose to use a gluten free baking mix instead.

2 1/2 cups baking mix
1/2 TBS Baking powder
2 eggs
3/4 cup sugar
1 TBS Poppy seeds
1 cup milk
1/3 cup melted margarine or butter
1 tsp vanilla
1 tsp grated lemon peel
1 cup chopped cranberries

Mix dry ingredients well. Add eggs, butter, sugar, and vanilla. Add wet to dry ingredients, then stir in milk. Fold in cranberries. Pour into greased loaf pan and bake at 350 degrees for 40-45 minutes. I baked this one for 50 minutes and think it was a little too browned. then the rest, except cranberries.

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