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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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