Cranberry Poppy Seed Loaf Recipe

Summary

Preparation Time25 MinCooking Time1 Hr 10 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 All purpose flour2 1⁄2 Cup (40 tbs)
 Granulated sugar3⁄4 Cup (12 tbs)
 Poppy seed2 Tablespoon
 Baking powder1 Tablespoon
 Skim milk1 Cup (16 tbs)
 Margarine1⁄3 Cup (5.33 tbs), melted (Fleischmann's)
 Egg beaters1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon
 Grated lemon peel2 Teaspoon
 Cranberries1 Cup (16 tbs), chopped (fresh / frozen)

Nutrition Facts

Serving size

Calories 645 Calories from Fat 163

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 1.2 mg

Sodium 365.3 mg15.2%

Total Carbohydrates 107 g35.8%

Dietary Fiber 5.1 g20.4%

Sugars 42.2 g

Protein 13 g26.3%

Vitamin A 17.3% Vitamin C 12.6%

Calcium 47.9% Iron 28.8%

*Based on a 2000 Calorie diet

Directions

In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
In small bowl, combine milk, margarine, Egg Beaters, vanilla and lemon peel.
Stir milk mixture into flour mixture just until moistened.
Stir in cranberries.
Spread batter into greased 8 1/2 X 4 1/2 X 2 1/4-inch loaf pan.
Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Drizzle with Powdered Sugar Glaze if desired.
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