This Gluten Free Cranberry Bread is a simple quick bread packed with cranberries and nuts and topped with cinnamon streusel.
Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan.
In a small bowl, whisk together 1/2 cup sugar, walnuts, and cinnamon. Set aside.
Whisk together the remaining sugar, 2 cups gluten free flour blend, baking powder, and salt in a large mixing bowl.
In a separate bowl, lightly whisk the egg. Add the milk and oil and whisk until combined.
Add the egg mixture to the flour mixture and stir until just combined. Stir in the cranberries.
Transfer half of the batter to the prepared pan and use a rubber spatula to smooth into an even layer. Sprinkle half of the walnut mixture on top of the batter. Transfer the remaining batter on top of the walnut mixture.
Add the melted butter and 1/4 gluten free flour blend to the remaining walnut mixture and stir together. The mixture will be crumbly.
Sprinkle the crumbs on top of the batter in the pan.
Bake for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Allow the bread to cool completely in the pan, on a wire rack, before serving.
Slice and enjoy!
Recipe adapted from Creative Homemaking.