Almond Poppy Seed Bread

Makes 32 slices

Bake Time

50 to 60 minutes

Stand Time

10 minutes

Cool Time

1 hour +

Ingredients

3 cups all-purpose flour

2-1/2 cups sugar

1-1/2 teaspoons salt

1-1/2 teaspoons Argo® Baking Powder

1-1/2 tablespoons poppy seed

1-1/2 cups milk (do not use skim milk)

3 eggs

1-1/2 teaspoons almond extract

1-1/2 teaspoons pure vanilla extract

1-1/3 cups Mazola® Corn Oil

Glaze

3/4 cup sugar

1/4 cup orange juice

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 tablespoons butter OR margarine

Directions

For Bread:

Grease and flour two 9 x 5-inch loaf pans (or four 7½ x 3¾-inch loaf pans). Preheat oven to 350ºF.

Combine flour, sugar, salt, baking powder and poppy seeds in large mixing bowl; set aside. In a separate bowl, combine milk, eggs, vanilla extract, almond extract and oil.

Add oil mixture to dry ingredients. Blend at medium-high speed for 1 minute. Pour batter into prepared loaf pans. Bake for 50 to 60 minutes until loaves are light brown in color and toothpick inserted in center comes out clean.

For Glaze:

Heat sugar, orange juice, vanilla extract, almond extract and butter to boiling in small saucepan over medium-high heat. Pour glaze over hot loaves of bread, in pans. Cool completely in pan. Remove from pans; cover loaves and let sit overnight before serving.