Eggnog Poppy Seed Bread

Stir up a quick bread in minutes, and you'll have a sweet reward to serve any time of day.

Yield

24 servings

Ingredients

2 1/2 cups all-purpose flour
1 cup granulated (white) 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

Preheat oven to 350°F (177°C). Grease bottom only of one 9 x 5-inch or two 8 x 4-inch loaf pan(s) 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour
Cool Time: 1 hour 10 minutes

Additional Information

For loaves with a gently rounded top and no "lipping" at the edges, grease only the bottoms of the loaf pans.

Storage

Wrap in plastic wrap and store in refrigerator up to 1 week.

Nutritional Information

Amount per serving: Calories 130 (Calories from Fat 35), Total Fat 3 1/2 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 15 mg; Sodium 180 mg; Total Carbohydrate 21 g (Dietary Fiber 0 g, Sugars 10 g), Protein 2 g; Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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