Eggnog-Poppy Seed Bread

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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