Eggnog-Poppy Seed Bread
By á-25393
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Ingredients
- 2 1/2 cups Gold Medal® all-purpose flour
- 1 cup sugar
- 1/4 cup poppy seed
- 1 1/4 cups eggnog
- 1 tablespoon plus 1 teaspoon grated orange peel
- 3 tablespoons vegetable oil
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 egg
Details
Preparation time 15mins
Cooking time 150mins
Preparation
Step 1
Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening or cooking spray.
In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s).
Bake 9-inch loaf 55 to 65 minutes, 8-inch loaves 55 to 60 minutes, or until toothpick
inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Wrap in plastic wrap and store in refrigerator up to 1 week.
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