Cranberry Poppy Seed Loaf
Submitted by lisaann
Low-fat cranberry poppy seed loaf made with skim milk, egg substitute, and fresh lemon zest. A tender quick bread with tart cranberry pops and a subtle crunch from poppy seeds.
YIELD
12 servingsPREP
20 minCOOK
70 minREADY
90 minPoppy seed bread gets a cranberry makeover, and it’s lighter than you’d ever guess.
Skim milk and egg substitute keep this loaf in low-fat territory without sacrificing the tender, cake-like crumb you want from a quick bread. Lemon zest and vanilla give it a bright, bakery-fresh aroma, while chopped fresh cranberries burst with tartness in every other bite.
The poppy seeds add that signature nutty crunch and those gorgeous little speckles throughout.
Drizzle with a powdered sugar glaze if you’re feeling fancy. Skip it if you’re not. Either way, it’s a winner.
Kitchen Tips
- Stir the batter just until moistened. Overmixing makes quick breads dense and tough.
- Chop the cranberries roughly so they distribute evenly and release their juices into the surrounding crumb.
- Check for doneness at 60 minutes since ovens vary. A toothpick in the center should come out clean.
- Let it cool completely before slicing or the loaf will crumble apart on you.
Ingredients
Directions
Grease bottom of an 8½ X 8½ X 8½ inch loaf pan; set aside.
In large bowl, mix flour, sugar, poppy seed and baking powder; set aside.
Blend milk, margarine, egg substitute, vanilla and lemon peel; stir into flour mixture just until moistened.
Stir in cranberries; spread in prepared pan.
Bake at 350℉ (180℃) F for 60 to 70 minutes or until done.
Cool.
Drizzle with glaze if desired.
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