Preheat the oven to 170°C /160°C Fan / Gas Mark 3.
Marmalade and Poppy Seed Bread
Marmalade and Poppy Seed Bread
- Makes8 servings
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- Calories855
- Made withSplenda Granulated Sweetener
Ingredients
- 225 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1½ tablespoons poppy seeds
- 8 tablespoons skimmed milk
- 10 tablespoons reduced sugar marmalade
- 2 tablespoons vegetable oil
- 150 g 0% fat yogurt
- Low fat cooking spray, for greasing
- 6 tablespoons Splenda Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy855 kcal1096.15%
- Total Fat6.10 g7.82%
- of which saturates1.80 g0.65%
- Total Carbohydrate41.80 g15.2%
- of which sugars2.00 g0.73%
- Fibre1.40 g5%
- Protein4.80 g9.6%
- Salt0.60 g0.22%
Instructions
1
2
Line the base of a 900 g / 2 lb loaf tin (22 cm x 11 cm x 6 cm / 9 in x 5 in x 2 in) and grease with low fat cooking spray.
3
Sift together the flour, baking powder and bicarbonate of soda.
4
Stir in Splenda Granulated and the poppy seeds.
5
Beat together the milk, marmalade, oil and yogurt.
6
Pour into the dry ingredients and stir gently with a wooden spoon to combine.
7
Pour into the prepared tin and bake for 35-45 minutes or until a skewer inserted comes out clean.
8
Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
9
Can be stored in an airtight container in the fridge for up to 2 days.
Made with
Splenda Granulated Sweetener
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