Poppy Seed Loaf w/ Dried Cranberries

poppy seed loaf w/ dried cranberries

poppy seed loaf w/ dried cranberries

“This easy-to-prepare poppy seed loaf will go well with most meals, or can be enjoyed for brunch, lunch, or as a late night snack.” Thank you to Lisa from Lisa’s Kitchen for this recipe!

Poppy Seed Loaf w/ Dried Cranberries
Serves: 1 9″ loaf

  • ¼ cup poppy seeds
  • ¾ cup whole milk
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 2 large eggs
  • juice of ½ lemon
  • 2 cups spelt or unbleached white flour
  • 2½ teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup dried cranberries or cherries

  1. Combine the poppy seeds and milk in a small bowl and soak for 30 minutes.
  2. Preheat an oven to 350° and grease a 9 × 5 inch loaf pan.
  3. In a large bowl, combine the butter, sugar and 1 egg. Beat well with an electric hand mixture. Now add the other egg and lemon juice and beat until smooth. Stir in the poppy seeds and milk.
  4. In a medium bowl, combine the flour, baking powder, salt and dried berries and stir until combined. Transfer to the wet ingredients and stir until just moistened. Pour into the prepared pan and bake for about 1 hour or until a cake tester comes out clean. Cool on a wire rack for ten minutes and remove from the pan. Serve warm or at room temperature.

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