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 Fleischmann's margarine, melted
• 1/4 cup Egg Beaters egg substitute
• 1 teaspoon vanilla extract
• 2 teaspoons grated lemons, rind of
• 1 cup fresh cranberries or 1 cup frozen cranberries, chopped
• Powdered Sugar Glaze
• 1 cup powdered sugar
• 5 -6 teaspoons water

1. In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
2. In small bowl, combine milk margarine, Egg Beaters(R), vanilla and lemon peel.
3. Stir milk mixture into flour mixture just until moistened.
4. Stir in cranberries.
5. Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.
6. Bake at 350u0b0F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
7. Cool in pan on wire rack.
8. Drizzle with Powdered Sugar Glaze, if desired.
9. Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.

flour, granulated sugar, poppy seeds, baking powder, nonfat milk, s margarine, egg beaters, vanilla, grated lemons, fresh cranberries, powdered sugar, powdered sugar, water

Taken from www.food.com/recipe/cranberry-poppy-seed-loaf-16552 (may not work)