Breakfast

Almond - Poppyseed Loaf with Cranberries is for Breakfast, Snack.

Almond - Poppyseed Loaf with Cranberries takes 20 minutes to prepare.

Almond - Poppyseed Loaf with Cranberries takes 70 minutes to cook.

Almond - Poppyseed Loaf with Cranberries makes 10 servings.

The ingredients for Almond - Poppyseed Loaf with Cranberries are:

1 1/2 cups flour
1 cup whole wheat pastry flour
1/2 cup granulated sugar
2 tbsp poppy seeds
1/4 tsp nutmeg
1 tbsp baking powder
1 cup 1% milk
1/4 cup melted butter
2 tbsp almond butter
1 egg
1 tsp vanilla
1 tsp almond extract
1/3 cup slivered almonds
1 cup fresh or frozen cranberries, roughly chopped

Here is how you make Almond - Poppyseed Loaf with Cranberries:

Preheat oven to 350F, grease a loaf pan.In a bowl, whisk flours, sugar, poppy seeds, nutmeg and baking powder. Set aside. In a large bowl, beat milk, butter, almond butter, egg, vanilla and almond extract. Add flour mixture and stir just to combine. Fold in almonds and cranberries. Bake 1 hour 10 minutes. Cool in pan 30 minutes, then turn out and cool on a wire rackNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Almond - Poppyseed Loaf with Cranberries is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 268.2

• Total Fat: 10.4 g
• Cholesterol: 34.7 mg
• Sodium: 51.7 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 3.2 g
• Protein: 7.2 g

The dietary needs meet for Almond - Poppyseed Loaf with Cranberries is Vegetarian