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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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I love making quick breads for the holidays. I must warn you: use store bought canned or carton eggnog.The first time I made eggnog bread I used a thick premium nog sold at a local dairy. My bread came out like a brick, it was so hard I couldn't cut it. Save the good stuff for drinking unless you need a door stop! Ingredients:
2 1/2 cups flour |
1 cup sugar |
1/4 cup poppy seed |
1 1/4 cups eggnog |
4 teaspoons orange zest |
3 tablespoons vegetable oil |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon nutmeg |
1 egg |
Directions:
1. Preheat oven to 350°.
2. Grease bottom only of a 9X5 loaf pan.
3. Beat together all ingredients just until moistened.
4. Pour into pan and bake 55 to 65 minutes or until toothpick inserted in center comes out clean; cool slightly.
5. Loosen sides of loaf from pan; remove from pan.
6. Cool completely on wire rack before slicing.
7. Wrap and refrigerate up to 1 week.
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