Eggnog-Poppy Seed Bread

 

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.