Cranberry Poppy Seed Loaf
Yield
12 servingsPrep
20 minCook
70 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
poppy seed
|
|
| 1 | Tbl. |
baking powder
|
*
|
| 1 | cup |
milk, skim
|
|
| ⅓ | cup |
margarine
melted |
|
| ¼ | cup |
liquid egg substitute
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | cup |
cranberries
fresh or frozen, chopped |
|
| 1 | x |
powdered sugar
glaze, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
poppy seed
|
|
| 1 | Tbl. |
baking powder
|
*
|
| 237 | ml |
milk, skim
|
|
| 79 | ml |
margarine
melted |
|
| 59 | ml |
liquid egg substitute
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 237 | ml |
cranberries
fresh or frozen, chopped |
|
| 1 | x |
powdered sugar
glaze, optional |
*
|
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.
