ALMOND POPPY SEED BREAD 
3 c. flour
1 1/2 c. milk
1 c. plus 1 tbsp. oil
2 1/2 c. sugar
3 eggs
1 1/2 tbsp. vanilla extract
1 1/2 tbsp. almond extract
1 1/2 tbsp. butter extract
2 tbsp. poppy seeds
1 1/2 tsp. baking powder

Beat all ingredients together 1-2 minutes with mixer until smooth. Turn into 2 lightly greased 9x5 inch loaf pans. Bake at 325 degrees for 1 hour or until toothpick comes out clean and dry. Remove from loaf pans onto wire rack and cool.

GLAZE:

1/4 c. orange juice
3/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. oil

Combine above ingredients in saucepan. Cook over low heat until sugar is dissolved. Bring to a boil, lower heat and simmer 5 minutes. Brush on warm bread. Freezes well.

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