EGGNOG-POPPY SEED BREAD

Eggnog-Poppy Seed Bread image

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

Provided by Betty Crocker Kitchens

Time 2h30m

Yield 24

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 180 mg, Sugar 10 g, TransFat 0 g