Eggnog Poppy Seed Bread Food

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.

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.

POPPY SEED BREAD

Steps:

• In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

POPPY SEED BREAD III

Steps:

• Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
• Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
• To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.