Poppy Seed Cranberry Bread
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Poppy seeds||2 Tablespoon|
|Baking powder||3 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Vanilla extract||2 Teaspoon|
|Grated lemon peel||2 Teaspoon|
|Cranberries||1 Cup (16 tbs), chopped (Fresh / Frozen, Thawed)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
In a mixing bowl, combine the flour, sugar, poppy seeds, baking powder and salt.
Combine the egg, milk, butter, vanilla and lemon peel; add to dry ingredients, beating on low speed just until moistened.
Fold in cranberries.
Pour into a greased 8-in x 4-in x 2-in loaf pan.
Bake at 350° for 55-60 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Combine icing ingredients; drizzle over cooled loaf.