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Poppy Seed Cranberry Bread

Rated as 3.6 out of 5 Stars

"I make poppy seed bread about once a month. So one Christmas, I decided to make it a little more festive by stirring in some cranberries. My family loved the colorful addition. --Cindy Harmon, Stuarts Draft, Virginia"
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1 h 10 m servings
Original recipe yields 12 servings


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  1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and lemon peel. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf.


Read all reviews 5
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Very good! A different take on regular poppy seed bread. For my next batch I would make more icing for the top, didn't seem like enough for my taste. I like things sweet!

This was okay, and people seemed to like it at my family gathering, but I really didn't think it had enough cranberries. I would probably double the amount next time. I added some fresh lemon ju...

I doubled this recipe as I had extra cranberries to use up. This recipe was a hit and the loaves turned out beautifully. I was short on lemon peel so I substituted half with orange peel. I ad...

The basic bread recipe is very bland, though the cranberries cover it somewhat.

I made this the other day and it turned out great. I used fresh cranberries. I also made extra glaze, as was previously suggested. Everyone loved it.