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EggnogPoppy Seed Bread Recipe

EggnogPoppy Seed Bread recipe and other betty crocker recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print EggnogPoppy Seed Bread recipe  PDF


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 5 3 inch loaf pan or two 8 1/2 4 1/2 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.

EggnogPoppy Seed Bread recipe and other betty crocker recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
686 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print EggnogPoppy Seed Bread recipe  PDF   Betty crocker recipes RSS   New

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