Cranberry with real cranberries & orange peel. Naturally flavored. Per 1/14 Package: 120 calories; 0 g sat fat (0% DV); 135 mg sodium (6% DV); 14 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Quick bread & muffin mix, too! Pillsburybaking.com. Questions or comments? 1-800-767-4466 visit us at PillsburyBaking.com. Made with 35% recycled fiber.

Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cranberries, Contains 2% Or Less Of: Dextrose, Cellulose, Canola Oil, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol Esters Of Fatty Acids, Monoglycerides, Salt, Orange Peel, Natural Flavors, Sodium Stearoyl Lactylate, Sunflower Oil, Nonfat Dry Milk, Citric Acid And Bht (antioxidants)

All you need for bread: 1 cup water. 2 tbsp oil. 2 Eggs. Quick Bread Baking Instructions: 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using no-stick cooking spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan size: 8 x 4-inch loaf pan; 50 to 60 min bake time. 9 x 5-inch loaf pan; 40 to 50 min bake time. 3 (3 x 5-inch) loaf pans; 35 to 45 min bake time. All you need for muffins: 1 cup milk. 1/3 cup oil. 2 Eggs. Muffins Baking Instructions: 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup sliced almonds over prepared batter right before baking or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts or 1 teaspoon grated orange peel.