Poppy Seed Cranberry Bread |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I make poppy seed bread about once a month. So one Christmas, I decided to make it a little more festive by stirring in some cranberries. My family loved the colorful addition. Cindy Harmon, Stuarts Draft, Virginia Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
2 tablespoons poppy seeds |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup milk |
1/3 cup butter, melted |
2 teaspoons vanilla extract |
2 teaspoons grated lemon peel |
1 cup fresh or frozen cranberries, thawed and chopped |
icing: |
1/2 cup confectioners' sugar |
2 teaspoons milk |
Directions:
1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and lemon peel. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf. Yield: 1 loaf (12 slices).
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