Poppy Seed Cranberry Bread Recipe

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I make poppy seed bread about once a month. So one Christmas, I decided to make it a little more festive by stirring in some cranberries. My family loved the colorful addition. —Cindy Harmon, Stuarts Draft, Virginia

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Poppy Seed Cranberry Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12 Servings

15 55 70

Ingredients

2-1/2 cups all-purpose flour
3/4 cup sugar
2 tablespoons poppy seeds
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
1 cup fresh or frozen cranberries, thawed and chopped
ICING:
1/2 cup confectioners' sugar
2 teaspoons milk

Directions

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and lemon peel. Stir into dry ingredients just until moistened. Fold in cranberries.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 239 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 266 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Poppy Seed Cranberry Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p42