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Poppy Seed Cranberry Bread

By: Cindy Harmon

"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"

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 1/2 cups 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

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.
Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F 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.