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Title: Cranberry Poppy Seed Loaf
Categories: Lowfat Bread
Yield: 12 Servings
| 2 1/2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 2 | tb | Poppy seed |
| 1 | Tbl. baking powder | |
| 1 | c | Skim milk |
| 1/3 | c | Fleischmann's margarine, melted |
| 1/4 | c | Egg Beaters (or other egg substitute) |
| 1 | ts | Vanilla extract |
| 2 | ts | Grated lemon peel |
| 1 | c | Fresh or frozen cranberries, chopped |
Confectioner's Sugar Glaze (optional)
Grease bottom of an 8 1/2 X 4 1/2 X 2 1/2" loaf pan; set aside. In large bowl, mix flour, sugar, poppy seed and baking powder; set aside. Blend milk, margarine, egg substitute, vanilla and lemon peel; stir into flour mixture just until moistened. Stir in cranberries; spread in prepared pan. Bake at 350^ for 60-70 minutes or until done. Cool. Drizzle with glaze if desired. Makes 12 servings.
Nutrition Information per serving: 216 calories, 172 mg. sodium, 0 mg. cholesterol, 6 gram total fat (25% calories from fat), 1 gm saturated fat, 1 gm dietary fiber.
This could be posted in a number of places - Tea Breads, etc. But, since it is faily low fat, and uses products that make it that way, here it is.
Food & Wine RT [*] Category 7, Topic 8 Message 77 Sat Dec 12, 1992 S.KERR7 [QueenTester] at 22:06 EST
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005
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