Cranberry Poppy Seed Loaf
A moist, flavorful cranberry lemon loaf with poppy seeds, perfect for breakfast, brunch, or teatime, offering a balance of tart cranberries and citrus aroma.
Ingredients
Instructions
- In a large bowl, mix flour, sugar, poppy seed, and baking powder; set aside.
- Blend milk, margarine, egg, vanilla extract, and lemon peel; stir into the flour mixture just until moistened.
- Stir in chopped cranberries.
- Spread the batter in a greased loaf pan.
- Bake at 350°F for 60 to 70 minutes or until done.
- Allow the loaf to cool.
- Drizzle with glaze, if desired.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the margarine with unsalted butter for a richer flavor. If you don't have cranberries, try using chopped apples or blueberries instead. For added sweetness, consider mixing in a half cup of chopped walnuts or pecans, which pairs beautifully with this Cranberry Poppy Seed Loaf.
Serving Suggestions
This delightful loaf is perfect for breakfast or as an afternoon snack. Serve it with a dollop of whipped cream cheese for added richness. It pairs well with a cup of hot tea or coffee, making it a great addition to a brunch spread alongside dishes like Mandarin Orange Cake(For A Special Occasion).
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in a 350°F oven for about 10-15 minutes to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Poppy Seed Loaf contains roughly 662 calories, with 13g protein, 108g carbohydrates, and 21g fat. It is an excellent source of calcium (66% of the Daily Value), iron (38% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw and drain them before adding to the batter. This prevents excess moisture, ensuring your loaf bakes evenly. Keep in mind that frozen cranberries may slightly alter the texture but will still provide great flavor.
What can I use if I don't have poppy seeds?
If you don't have poppy seeds, you can substitute with sesame seeds for a similar crunch. Alternatively, omit them entirely for a different texture or add a tablespoon of chia seeds for a healthy twist. The loaf will still be delicious without them, especially with the cranberries adding a burst of flavor.
How do I know when the loaf is done baking?
To check if your loaf is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, your loaf is ready. Baking times can vary, so keep an eye on it around the 60-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).