Marmalade and Poppy Seed Bread

Marmalade and Poppy Seed Bread

  • Makes8 servings
  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Calories208
  • 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*
    • Energy208 kcal266.67%
    • Total Fat6.10 g7.82%
    • of which saturates1.80 g0.65%
    • Total Carbohydrate41.80 g15.2%
    • of which sugars2.00 g0.73%
    • Protein4.80 g9.6%
    • Salt0.60 g0.22%

    Instructions

    1

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

    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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