Jill's Gluten Free Cranberry Orange Bread

Hello, everyone!

I was recently diagnosed with celiac disease and am not going to let that stop me from baking all of my holiday favorites! With a couple simple changes, I converted my cranberry-orange bread to being gluten free. I used Pamela's Pancake and Baking Mix for this recipe and it turned out fabulous and darned close to my original recipe:

2.5 c Pamela's Pancake and Baking Mix
1/2 tsp baking powder (I used Trader Joe's)
1/2 tsp salt
3/4 c granulated sugar
1 c chopped cranberries
2 tsp orange peel
2 eggs, beaten
1 c skim milk
1/4 c canola oil

Preheat the oven to 325 degrees. Mix all of the dry ingredients together in a medium sized bowl. In another bowl, mix all of the wet ingredients together. Slowly add the wet ingredients to the dry ingredients by hand. Gently stir just enough to moisten the batter. Pour into a greased loaf pan and bake uncovered for 35 minutes. Cover with foil and bake for another 15-20 minutes after the test knive comes out clean.

Allow to cool and then wrapped very well in foil and then store in a plastic ziplock bag. Enjoy :-)