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---------- Recipe via Meal-Master (tm) v8.05
Title: Eggnog-Poppy Seed Bread
Categories: Quick, Breads
Yield: 24 servings
2 1/2 c All-purpose flour
1 c Granulated sugar
1/4 c Poppy seeds
1 1/4 c Eggnog
1 tb Orange peel; grated; plus
1 ts Orange peel; grated
3 tb Vegetable oil
3 1/2 ts Baking powder
1 ts Salt
1 ts Ground nutmeg
1 Egg
Recipe by: Betty Crocker, Holidays, Dec 1994 Preheat oven to 350 degrees;
grease the bottom only of one 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2
x 2 1/2-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. Penny Halsey (ATBN65B).
Nutrition Analysis: 130 calories, 2g protein, 21g carbohydrate, 4g fat,
15mg cholesterol, 150mg sodium.
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