Eggnog Poppy Seed Bread Recipes

EGGNOG POPPY SEED BREAD

Steps:

• Preheat oven to 350°.
• Grease bottom only of a 9X5 loaf pan.
• Beat together all ingredients just until moistened.
• Pour into pan and bake 55 to 65 minutes or until toothpick inserted in center comes out clean; cool slightly.
• Loosen sides of loaf from pan; remove from pan.
• Cool completely on wire rack before slicing.
• Wrap and refrigerate up to 1 week.

EGGNOG QUICK BREAD

Steps:

• beat eggs in large mixing bowl.
• Add next 5 ingredients blending well.
• Add remaining ingredients and stir until just moist.
• Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

EGGNOG-POPPY SEED BREAD

Steps:

• 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.
• In large bowl, stir together all ingredients; beat 30 seconds with spoon. 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. 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.