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Poppy Seed Cranberry Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Poppy Seed Cranberry Bread

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MY REVIEW
Reviewed Apr. 10, 2011

"I love this bread! I didn't have cranberries so I substituted blueberries and everyone I've made it for has enjoyed it. Very good!"

MY REVIEW
Reviewed Nov. 6, 2008

"This sounds good. I'll have to try it soon.

Thank you for sharing.
Sincerely,"

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