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


    • 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%



    Preheat the oven to 170°C /160°C Fan / Gas Mark 3.


    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.


    Sift together the flour, baking powder and bicarbonate of soda.


    Stir in Splenda Granulated and the poppy seeds.


    Beat together the milk, marmalade, oil and yogurt.


    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.

    Made with

    Splenda Granulated Sweetener

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