Eggnog-Poppy Seed Bread

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

Eggnog-Poppy Seed Bread

GoldMedalRecipe by GoldMedal

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15 minutes

2 hours 30 minutes

One 9-inch loaf (24 slices) or two 8-inch loaves (20 slices each)

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Nutrition Info

  • 1 Slice
  • 130
  • 3 1/2g
    (Saturated Fat 1g, Trans Fat 0g)
  • 15mg
  • 180mg
  • 21g
    (Dietary Fiber 0g, Sugars 10g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 0%
  • 8%
  • 4%
  • Exchanges
  • 1/2
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Success

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

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

Directions

  1. 1Heat 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. 2In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s).
  3. 3Bake 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.

Categories: Course, Breads, Quick Breads

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