Poppy Seed Cranberry Bread

This is one of our favorite breakfast breads. I don't make it as often as I like because I always seem to run out of poppy seeds, but whenever I remember to buy them, this is my favorite way to use them.

• 2 1/2 c. flour
• 3/4 c. sugar
• 2 T. poppy seeds
• 3 t. baking powder
• 1/2 t. salt
• 1 egg
• 1 c. milk
• 1/3 c. butter, melted
• 2 t. vanilla or 1 t. almond extract
• 1/2 c. dried cranberries, diced

1. In a large bowl mix together the flour, sugar, poppy seeds, baking powder and salt. Set aside.
2. In a second bowl, whisk together the egg, milk, butter, and vanilla or almond extract. Add to the dry ingredients and stir until combined. Fold in the cranberries.
3. Pour batter into a loaf pan and bake at 350 degrees for 55 to 60 minutes, or until done.

Icing (optional)

• 1/2 c. powdered sugar
• 2 t. milk

1. Whisk together sugar and milk. Drizzle over cooled bread.

I have made this bread without the cranberries before and it is still delicious.

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