Eggnog-Poppy seed bread (Holiday menus for the family)

 

1 large loaf (24 slices) or 2 loaves (16 slices each)

• 2½ cups all-purpose flour
• 1 cup sugar
• ¼ cup poppy seed
• 1¼ cups prepared eggnog
• 1 tablespoon + 1 teaspoon grated orange peel
• 3 tablespoons vegetable oil
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 egg

1. Heat oven to 350F ; grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8½ x 4½ x 2½ inches.
2. Mix all ingredients ; beat 30 seconds.
3. Pour into pan(s) ; bake 9-inch loaf 55 to 65 minutes, 8-inch loaves 55 to 60 minutes or until toothpick inserted in center comes out clean.
4. Cool slightly ; loosen sides of loaf from pan and remove from pan.
5. Cool completely on wire rack before slicing.
6. Wrap and refrigerate up to 1 week.

BON APPÉTIT