Cranberry Poppy Seed Loaf
Source of Recipe
posted by TerriAb at the Cooking Light BB
Recipe Introduction
This is delicious and would make a great gift for the holidays. I pretty much followed the recipe except I had to use orange zest and I poked it w/holes w/a toothpick and drizzled on a fresh orange glaze (1/2 cup powdered sugar mixed w/fresh oj). Oh, and I used a little less poppy seeds and 1% milk. I want to try it with the lemon zest/lemon glaze next time to see how it compares. The loaf is not too sweet at all and I think I'll add even a little more glaze next time.
List of Ingredients
2-1/2 cups all-purpose flour
3/4 cup granulated sugar
2 Tablespoons poppy seeds
1 Tablespoon baking powder
1 cup skim milk
1/3 cup butter, melted and cooled
1 egg (or 1/4 cup Egg Beaters - what the original recipe calls for)
1 Tablespoon real vanilla
2 teaspoons grated lemon peel
1 cup fresh or frozen cranberries, chopped in a food processor
Fresh lemon or orange glaze, optionalRecipe
In a large bowl, combine the flour, sugar, poppy seeds and baking powder; set aside.
In a small bowl, combine milk, butter, egg, vanilla and lemon peel. Stir milk mixture into flour mixture just until moistened. Stir in cranberries.
Spread batter into greased loaf pan. Bake at 350 for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
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