Poppy Seed Cranberry Bread

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 tablespoons poppy seeds
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk
• 1/3 cup butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon zest
• 1 cup fresh or frozen cranberries, thawed and chopped
• 1/2 cup confectioners' sugar
• 2 teaspoons whole milk

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 zest. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Pour into a greased 8x4-in. loaf pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in 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.

flour, sugar, poppy seeds, baking powder, salt, egg, milk, butter, vanilla, lemon zest, frozen cranberries, sugar, milk

Taken from www.tasteofhome.com/recipes/poppy-seed-cranberry-bread/ (may not work)