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Cranberry Poppy Seed Loaf Recipe

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This recipe for Cranberry Poppy Seed Loaf, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. flour
3/4 c. sugar
2 T. Poppy Seed
1 T. baking powder
1 c. milk
1/3 c. butter, melted
1 large egg (can use 1/4 cup Egg Beaters)
1 t. vanilla extract
1/2 t. almond extract
2 t. lemon peel
1 c. fresh or frozen cranberries, chopped (or quartered)

Directions:
Directions:
Grease bottom of a bread pan; set aside. In large bowl, mix flour, sugar, poppy seed and baking powder; set aside. Blend milk, butter, egg, vanilla and lemon peel; stir into flour mixture just until moistened. Stir in cranberries; spread in prepared pan. Bake at 350 degrees for 50-55 minutes or until done. Cool.
Drizzle with glaze: powdered sugar, butter, hot milk and 1/4 tsp. almond extract. Don't over-due the glaze, you don't want to frost it; just drizzle on top, letting it run down the sides.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I always make this sweet bread for Christmas because of it's deep red berry color and the black poppy seeds against the light colored batter. Enjoy, it's a favorite!

 

 

 

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