Almond Poppyseed Bread

I found this recipe while blog surfing and couldn't wait to try it. It tastes more delicious than I would have imagined. I could eat a whole loaf in one sitting. Wait a minute, I think I did . . . and Taylor ate the other! Recipe from "Our Best Bites"

Almond Poppyseed Bread

Yeild: 5 mini pans or 2 regular loaf pans

3 c. all-purpose flour

2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring


GLAZE:

3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring


Preheat oven to 350.
In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined.
Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack.
While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

If wrapping in cellophane or other sealed container, try not to package these until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquefy and soak into the bread. Which, don't get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.