| 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 |
| 1. | 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. |
| 2. | In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s). |
| 3. | 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. |
|
| For loaves with a gently rounded top and no "lipping" at the edges, grease only the bottoms of the loaf pans. |
Nutrition Information:
130 ( 35); 3 1/2g ( 1g, 0g); 15mg; 180mg; 21g ( 0g, 10g); 2g 0%; 0%; 8%; 4% 1/2 ; 1 ; 0 ; 1/2 1 1/2