Poppy Seed Cranberry Bread Recipe

5 2 1
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Poppy Seed Cranberry Bread Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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).
Originally published as Poppy Seed Cranberry Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p42

Nutritional Facts

1 slice: 239 calories, 7g fat (4g saturated fat), 34mg cholesterol, 266mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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
  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 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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).
Originally published as Poppy Seed Cranberry Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p42

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Reviews forPoppy Seed Cranberry Bread

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MY REVIEW
lbvf User ID: 5927964 51630
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
Joscy User ID: 2694585 114552
Reviewed Nov. 6, 2008

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

Thank you for sharing.
Sincerely,"

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