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Cranberry Poppy Seed Bread
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Brief Description
Moist quick bread loaded with poppy seeds, lemon and cranberries.
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Main Ingredient
flour
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Category: Quick Breads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Holidays Kid-Friendly Quick & Easy Picnic Make-Ahead Party Baby Shower
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Notes:
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Posted By: cookingmama
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Posted On: Dec 27, 2012
Number of Servings:
Ingredients:
- 2 1/2 cups - flour
- 3/4 cups - sugar
- 2 tablespoons - poppy seeds
- 1 tablespoons - baking powder
- 1 cups - milk
- 1/3 cups - unsalted butter melted
- 1 - egg
- 1 teaspoons - vanilla extract
- 2 teaspoons - grated lemon peel
- 1 cups - fresh or frozen cranberries rinsed, drained, coarsely chopped
- 1 cups - confectioners' sugar
- 1 1/2 tablespoons - fresh lemon juice
Directions:
Spray loaf pan with nonstick spray and set aside. Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, poppy seeds, and baking powder. In a medium bowl, mix milk, butter, egg, vanilla, and lemon peel. Stir milk mixture into flour mixture and stir until just moistened. Stir in cranberries. Spoon batter into pan, spreading evenly.
Bake for about 50-60 minutes, until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes, then remove loaf from pan and continue to cool until room temperature.
For lemon glaze, combine sugar with enough lemon juice to reach drizzling consistency and spoon over cooled bread when ready to serve.
If making bread ahead, wrap in plastic and store at room temperature for up to 1 day.
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