---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Eggnog-Poppy Seed Bread
  Categories: Quick, Breads
       Yield: 24 servings
  
   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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