Eggnog-Poppy Seed Bread
Eggnog-Poppy Seed Bread recipe
Yield
12 servingsPrep
10 minCook
65 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
granulated |
|
| 59 | ml |
poppy seed
|
*
|
| 296 | ml |
eggnog
|
|
| 15 | ml |
orange zest
grated, plus |
|
| 5 | ml |
orange zest
grated |
|
| 45 | ml |
vegetable oil
|
|
| 18 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
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.
