Cranberry Poppy Seed Bread

2 1/2 cups unbleached flour
3/4 cup unbleached cane sugar
2 T. poppy seeds
1 T. baking powder
3 T. water
1 T. Ener-G Egg Replacer
1/3 cup Spectrum Spread non-hydrogenated margarine
1 cup soy milk
1 T. vanilla
1 cup fresh or frozen cranberries, roughly chopped
1 T. lemon zest


Lightly oil (or spray with a light mist of oil) a 9x5x3-inch
loaf pan and set aside.

In a bowl, place the flour, sugar, poppy seeds, and baking powder,
stir well to combine, and set aside.

In another bowl, place the water and egg replacer, and whisk
vigorously for 1 minute or until very frothy (almost like beaten
egg whites).

Add the Spectrum Spread and whisk until smooth.

Add the soy milk and vanilla, and whisk well to combine.

Add the dry ingredients to the wet ingredients and stir until just moistened.

Add the remaining ingredients and stir until just combined.

Pour the batter into the prepared pan.

Bake at 350 degrees for 60-70 minutes or until an inserted
toothpick comes out clean.

Place the loaf pan on a rack to cool for 10 minutes, remove the
loaf from the pan, and cool completely before slicing or
storing.

Store wrapped in plastic wrap or aluminum foil.

Yield: One 9x5x3-inch loaf