Eggnog-Poppy Seed Bread
INGREDIENTS
2 1/2 cups 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
*
2 1/2 cups 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
*
DIRECTIONS
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.
2. In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s).
3. 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.
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.
2. In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s).
3. 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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