"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cranberry Poppy Seed Loaf Recipe

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This recipe for Cranberry Poppy Seed Loaf, by , is from The Noland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Noland
Added: Wednesday, October 21, 2009


2 1/2 c. all purpose flour
3/4 c. sugar
2 T. poppy seed
1 T. baking powder
1 c. skim milk
1/3 c. margarine, melted
1/4 c. egg beater product
1 tsp. vanilla
2 tsp. grated lemon peel
1 c. frozen or fresh cranberries, chopped
confectioners' sugar glaze, optional

Grease bottom of 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan; set aside. In large bowl, mix flour, sugar, poppy seed and baking powder; set aside. Blend milk, margarine, egg product, vanilla and lemon peel. Stir into flour mixture just until moistened. Stir in cranberries; spread in prepared pan. Bake at 350 for 60 to 70 minutes or until done. Cool. Drizzle with glaze if desired.




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