Cranberry Poppyseed Loaf

cranberry poppyseed-bread

A bit like a cake and a bread in one, but one of our favorites to bake around the holidays because it’s so festive.

Makes 1 loaf

2 1/2 cups flour

1/2 cup honey, or 1 cup evaporated cane juice or sugar,

or 1 tsp stevia

2 Tbsp poppyseeds

1 Tbsp baking powder

1 cup milk

1/3 cup butter, melted

1 egg

1 tsp vanilla extract

1 cup frozen or fresh cranberries, chopped

Confectioner’s sugar glaze (can make your own with 50% evaporated cane juice (Rapadura or Sucanat) and 50% organic cornstarch.

Grease a loaf pan. In large bowl, mix flour, sweetener, poppy seeds and baking powder. In a liquid measuring cup, measure milk and add butter, egg and vanilla. Beat thoroughly with a fork and add to dry ingredients. Mix just untilmoist and add cranberries.

Spread in prepared pan.Bake at 375º for 60-70 minutes or until a toothpick inserted in middle comes out clean and loaf is lightly brown. Cool inthe pan on a rack for about 10-15 minutes before trying to remove loaf or it may stick. Drizzle with confectioner’s glaze (add just enough water to confectioner’s mix to make it drip down sides of loaf), honey, or maple syrup before serving.

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