Eggnog-Poppy Seed Bread

Stir up a quick bread in minutes, and you'll have a sweet reward to serve any time of day.

  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 24

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.

Expert Tips

For loaves with a gently rounded top and no "lipping" at the edges, grease only the bottoms of the loaf pans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
130
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
180mg
180%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.