Cranberry Almond Bread

Prep time: 10 minutes

Cook time: 35 minutes

1 3/4 cups just add water wheat or white pancake mix

2/3 cup sugar

1/4 cup lightly packed almond flour

1/4 teaspoon nutmeg

3/4 cup Chobani Vanilla or Sweet Cream Coffee Creamer or Oat Drink

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon lemon or almond extract

2 eggs

1/2 cup dried cranberries

3/4 cup sliced almonds

Preheat oven to 350°F and spray 3 mini loaf pans* with nonstick cooking spray. Stir together dry ingredients in a large bowl. Whisk together coffee creamer or oat drink, oil, extracts and egg in a medium bowl. Add to dry ingredients and stir just until combined; stir in dried cranberries. Spoon into prepared tins and  sprinkle with almonds. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Makes 12 servings.

*Mini loaf pans come in 2 sizes. For this recipe I used the smaller size which has slightly rounded edges at the bottom.