Our Christmas tradition of baking treats for family, friends and neighbors started a long time ago. When our kids were young, and we were still in California, I would bake as many as 40 or 50 small loaves of bread to give to people we love and cherish. We’d make banana chocolate chip bread, persimmon chocolate chip bread, cranberry poppyseed bread and a Black Forest bread. We would mash, chop, stir and whisk, measure, bake and most importantly, taste!
Once all the loaves had cooled, they would be wrapped in foil, labeled and decorated with a bow. Then we would pile into our car and deliver the freshly baked goods!
These days, I bake far fewer loaves, but still enjoy sharing with those we love!
This cranberry poppyseed bread is delightful! It is crunchy and nutty from the poppy seeds, tangy and tart from the fresh cranberries and just sweet enough to make you want a second slice! Which is why I always double the recipe!
Here is what to do:
- 2 1/2 cups of all-purpose flour
- 3/4 cup of white sugar
- 2 tablespoons of poppy seeds
- 1 tablespoon of baking powder
- 1 cup of milk or nondairy milk with a tablespoon of vinegar
- 1 egg or 1 flaxseed egg (4 tablespoons of ground golden flaxseed mixed with 6 tablespoons of boiling water, then cooled)
- a little vanilla extract
- 1/4 cup of good quality vegetable oil
- 1 1/2 cups of chopped fresh cranberries
Preheat the oven to 350°.
Grease either one 9×5 loaf pan or two smaller ones.
In a large bowl, combine flour, sugar, poppy seeds, baking powder and chopped cranberries.
In a separate bowl, mix the egg or flax seed egg, milk of your choice, vanilla extract and oil.
Pour the milk mixture into the flour mixture and stir to combine.
Don’t over mix this, or the bread will have a gummy texture.
Fill your big loaf pan with the batter, or divide it between the two small pans.
Bake for about 40 to 45 minutes.
The bread is done when a toothpick inserted into the center comes out clean.
Take the loaves out of the oven and cool for a few minutes.
Then turn the loaves out onto a rack and let them cool completely.
Wrapped in foil, this bread keeps for several days.