Almond Poppy Seed Bread
Moist & delicious!
Quick Facts
Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Stand Time: 10 minutes
Cool Time: 1 hour +
Serving Size: 1 slice
Yield: 32 slices
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.