Cranberry-Nut Poppy Seed Bread Recipe

Cranberry-Nut Poppy Seed Bread Recipe
Cranberry-Nut Poppy Seed Bread Recipe photo by Taste of Home
Publisher Photo

Cranberry-Nut Poppy Seed Bread Recipe

Be the first to add a review
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 4 cups 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 8x4-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).
Originally published as Cranberry-Nut Poppy Seed Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p44

Nutritional Facts

1 slice: 251 calories, 10g fat (1g saturated fat), 18mg cholesterol, 264mg sodium, 37g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 4 cups 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
  1. 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.
  2. Spoon into two greased 8x4-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).
Originally published as Cranberry-Nut Poppy Seed Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry-Nut Poppy Seed Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review