Eggnog-Poppy Seed Bread

By á-25393

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.