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Poppy Seed Cranberry Bread

Poppy Seed Cranberry Bread
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
12 ServingsPrep: 15 min. Bake: 55 min. + cooling

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).
© Taste of Home 2013

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Poppy Seed Cranberry Bread (continued)

Nutrition 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.
© Taste of Home 2013