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Eggnog-Poppy Seed Bread

Eggnog-Poppy Seed Bread
  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 24
Stir up a quick bread in minutes, and you'll have a sweet reward to serve any time of day.
Updated November 22, 2006
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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 Facts

Serving Size: 1 Slice
Calories
130
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
180mg
7%
Potassium
50mg
1%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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