Marmalade and Poppy Seed Bread
8 servings, ready in 55 minutes
Learn now how to make Marmalade and Poppy Seed Bread! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 10 minutes
Cooking time: 35-45 minutes
Preheat the oven to 170°C.
Line the base of a 900g loaf tin (22cm x 11cm x 6cm / 9 inch x 5 inch x 2 inch) and grease with low fat cooking spray.
Sift together the flour, baking powder and bicarbonate of soda.
Stir in the SPLENDA® Granulated and the poppy seeds.
Beat together the milk, marmalade, oil and yoghurt.
Pour into the dry ingredients and stir gently with a wooden spoon to combine.
Pour into the prepared tin and bake for 35-45 minutes or until a skewer inserted comes out clean.
Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Can be stored in an airtight container in the fridge for up to 2 days.
- 225g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 6 tbsp SPLENDA® Granulated
- 1½ tbsp poppy seeds
- 8 tbsp skimmed milk
- 10 tbsp reduced sugar marmalade
- 2 tbsp vegetable oil
- 150g 0% fat Greek yoghurt
- Low fat cooking spray, for greasing
|of which saturates||1.80g|
|of which sugars||2.00g|