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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cranberry Poppy Seed Loaf Recipe

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This recipe for Cranberry Poppy Seed Loaf is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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