Use fresh or frozen cranberries in this tender and moist Cranberry Poppy Seed Loaf.
2-1/2 cups flour
3/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon baking powder
1 cup skim milk
1/3 cup butter or margarine
1 egg OR 1/4 cup liquid egg substitute
1 teaspoon vanilla extract
2 teaspoons grated lemon peel
1 cup fresh or frozen cranberries, chopped
Sugar Glaze (optional)
In a large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside. In small bowl, combine milk, margarine, egg substitute, vanilla and lemon peel.
Stir milk mixture into flour mixture just until moistened. Stir in cranberries. Spread batter into greased 8-by-4-1/2-by 2-1/4-inch loaf pan.
Bake at 350-degrees for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Drizzle with Sugar Glaze if desired. Recipe makes 12 servings, or one loaf.
Sugar Glaze: In a small bowl, combine 1-cup powdered sugar and five to six teaspoons water until smooth.
Recipe makes 1 loaf.
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