Best 4 Cranberry Poppy Seed Loaf Recipes

Cranberry poppy seed loaf is a classic and delicious quick bread that is perfect for any occasion. It is moist and flavorful, with a sweet and tangy taste. Whether you are looking for a breakfast treat, a snack, or a dessert, this loaf is sure to satisfy your cravings. With its vibrant red cranberries and crunchy poppy seeds, this loaf is not only delicious but also visually appealing. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will guide you through the steps of creating this delightful treat. So grab your ingredients and get ready to bake a loaf of cranberry poppy seed loaf that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

POPPY SEED CRANBERRY BREAD

Poppy Seed Cranberry Bread image

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

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

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 large egg
1 cup whole milk
1/3 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
1 cup fresh or frozen cranberries, thawed and chopped
ICING:
1/2 cup confectioners' sugar
2 teaspoons whole milk

Steps:

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 zest. Stir into dry ingredients just until moistened. Fold in cranberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 239 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY-POPPY SEED-ORANGE LOAF

Cranberry-Poppy Seed-Orange Loaf image

Three delightful flavours get together in this tasty loaf cake, and set each other off nicely. This cake keeps well, and is actually better once it has sat for a day or two.

Provided by Jenny Sanders

Categories Quick Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup sugar
1 egg
2 large oranges, zest of
2 cups soft whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup poppy seed
1/2 cup orange juice
1/2 cup buttermilk or 1/2 cup milk
2 cups chopped fresh cranberries

Steps:

Preheat the oven to 350°F.
Grease and flour a large loaf pan.
Cream the butter and work in the sugar, then beat in the egg and the orange zest.
Mix the flour with the baking powder, the salt and the poppyseeds.
Fold the flour into the sugar mixture alternately with the orange juice and the milk.
Gently stir in the chopped cranberries.
Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.

Nutrition Facts : Calories 288.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 34.7, Sodium 212.1, Carbohydrate 53.7, Fiber 5.4, Sugar 28.9, Protein 6.7

RASPBERRY-LEMON-POPPY SEED LOAF

Raspberry-Lemon-Poppy Seed Loaf image

A fresh raspberry swirl and crunchy poppy seed add zest to this classic lemon loaf.

Provided by Cindy Rahe

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 containers (5.5 oz each) Liberté® organic sweet cream yogurt
1/2 cup unsalted butter, melted
2 eggs
Grated peel of 1 lemon
2 tablespoons poppy seed
1 cup raspberries
2 tablespoons granulated sugar
1 teaspoon cornstarch
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.

Nutrition Facts : Calories 290, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 25 g, TransFat 0 g

CRANBERRY POPPY SEED LOAF

Cranberry Poppy Seed Loaf image

Make and share this Cranberry Poppy Seed Loaf recipe from Food.com.

Provided by RecipeNut

Categories Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1 cup nonfat milk
1/3 cup Fleischmann's margarine, melted
1/4 cup Egg Beaters egg substitute
1 teaspoon vanilla extract
2 teaspoons grated lemons, rind of
1 cup fresh cranberries or 1 cup frozen cranberries, chopped
1 cup powdered sugar
5 -6 teaspoons water

Steps:

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 1/2X 4 1/2X2 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.
Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.

Nutrition Facts : Calories 202.4, Fat 1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 102.6, Carbohydrate 45, Fiber 1.2, Sugar 24, Protein 3.7

Tips:

For a tangier loaf, use fresh cranberries instead of frozen.
If you don't have poppy seeds, you can substitute chia seeds or flax seeds.
To make sure the loaf is cooked through, insert a toothpick into the center. If it comes out clean, the loaf is done.
Feel free to experiment with different nuts and seeds in this recipe. Walnuts, pecans, and sunflower seeds would all be great additions.
This loaf is delicious served warm with a cup of coffee or tea. It also makes a great gift for friends and family.

Conclusion:

This cranberry poppy seed loaf is a delicious and easy-to-make treat that is perfect for any occasion. It is moist, flavorful, and packed with cranberries and poppy seeds. Whether you are looking for a breakfast bread, a snack, or a dessert, this loaf is sure to please.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #preparation #occasion #breads #breakfast #lunch #fruit #oven #finger-food #holiday-event #dietary #christmas #thanksgiving #equipment #presentation #4-hours-or-less