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Eggnog-Poppy Seed Bread

 

Eggnog-Poppy Seed Bread recipe
17

Yield

12

servings

Prep

10

min

Cook

65

min

Ready

75

min

 

Ingredients

2 ½ cups all-purpose flour
1 cup sugar
granulated
¼ cup poppy seed
*
1 ¼ cups eggnog
1 tablespoon orange zest
grated, plus
1 teaspoon orange zest
grated
3 tablespoons vegetable oil
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
ground
1 eggs
*

Directions

Preheat oven to 350℉ (180℃); grease the bottom only of one 9 x 5 x 3-inch loaf pan or two 8½ x 8½ x 8½-inch loaf pans.

In a large bowl, combine all of the ingredients; beat for 30 seconds.

Pour into the prepared pan. Bake the 9-inch loaf for 55 to 65 minutes, the 8-inch loaf for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean; cool slightly.

Loosen the sides of the loaf from the pan; remove from the pan.

Cool completely on a wire rack before slicing.

Wrap and refrigerate for up to 1 week.

Makes 1 loaf, or 2 smaller loaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 22522% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 212mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 2%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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