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Eggnog-Poppy Seed Bread

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Recipe

Eggnog-Poppy Seed Bread recipe

 

Yield

12 servings

Prep

10 min

Cook

65 min

Ready

75 min

Ingredients

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

Amount Measure Ingredient Features
591 ml all-purpose flour
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237 ml sugar
granulated
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59 ml poppy seed
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296 ml eggnog
15 ml orange zest
grated, plus
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5 ml orange zest
grated
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45 ml vegetable oil
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18 ml baking powder
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5 ml salt
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5 ml nutmeg
ground
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1 eggs
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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 Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 22522% 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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