Recipe: Cranberry Poppy Seed Loaf (Egg Beaters recipe)

CRANBERRY POPPY SEED LOAF

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1 cup nonfat milk
1/3 cup margarine, melted
1/4 cup Egg Beaters
1 teaspoon vanilla extract
2 teaspoons grated lemon peel
1 cup fresh or frozen cranberries, chopped
Powdered Sugar Glaze (optional, recipe follows)

Preheat oven to 350 degrees F. Grease an (8 1/2 x 4 1/2 x 2 1/4-inch) loaf pan.

In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.

In small bowl, combine milk, margarine, Egg Beaters, vanilla and lemon peel. Stir milk mixture into flour mixture just until moistened. Stir in cranberries. Spread batter into prepared loaf pan.

Bake at 350 degrees F for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Drizzle with Powdered Sugar Glaze, if desired.

POWDERED SUGAR GLAZE

1 cup powdered sugar
5 to 6 teaspoons water

Combine powdered sugar and water together in small bowl, until smooth:

Makes 1 (8-inch) loaf, 12 servings
Source: Recipe booklet: Egg Beaters: Delicious Recipes for Healthy Living, Nabisco, 1996