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Cranberry-Nut Poppy Seed Bread

 Cranberry-Nut Poppy Seed Bread
As a former home economics teacher, I love to experiment with recipes. One day I decided to add poppy seeds to my family's favorite cranberry bread. They loved it!
24 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1-1/2 cups orange juice
  • 1/2 cup canola oil
  • 3 tablespoons poppy seeds
  • 2 tablespoons grated orange peel
  • 2 cups chopped fresh or frozen cranberries
  • 1-1/2 cups chopped nuts

Directions

  • In a large bowl, combine the flour, sugar, salt, baking soda and
  • baking powder. In another bowl, whisk the eggs, orange juice, oil,
  • poppy seeds and orange peel. Stir into dry ingredients just until
  • moistened. Fold in cranberries and nuts.
  • Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 350° for
  • 60-65 minutes or until a toothpick inserted near the center comes
  • out clean (cover loosely with foil if tops brown too quickly). Cool
  • for 10 minutes before removing from pans to wire racks to cool
  • completely. Yield: 2 loaves (12 slices each).

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Cranberry-Nut Poppy Seed Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 251 calories, 10 g fat (1 g saturated fat), 18 mg cholesterol, 264 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.