Back to Poppy Seed Cranberry Bread

Print Options


Card Sizes


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


  • 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 or margarine, 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 mixing bowl, combine the flour, sugar, poppy seeds, baking powder and salt. Combine the egg, milk, butter, vanilla and lemon peel; add to dry ingredients, beating on low speed just until moistened. Fold in cranberries. Pour into a greased 8-in. x 4-in. loaf.
  • 2. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients; drizzle over cooled loaf. Yield: 1 loaf.

Nutritional Facts

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

Reviews for Poppy Seed Cranberry Bread

Sort By :

Average Rating
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!"

Reviewed Nov. 6, 2008

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

Thank you for sharing.

Loading Image