Almond Poppyseed Bread

This is another family favorite. I have memories of my sister making this for the 4H county fair and hearing the judge say that if she was just 2 years older it would have qualified for the state fair. Since you can't take the same recipe more than one year, I waited until I was old enough to take things to the state fair and then I entered it- but didn't get qualified for the Iowa State Fair. Apparently I did better at making clothes and constructing things with wood.

This year, I decided to search for the family recipe. Much to my surprise, I found it online at Taste of Home. Anyway, this made wonderful gifts for Sunday School teachers, daycare providers, dance teachers, and neighbors. When I made these for gifts I bought disposable tin mini loaf pans. I was excited that you can just wash them and reuse them! For Christmas, my wonderful in-laws bought me some real Wilton ones. I received many compliments on the flavor and moistness- I hope you give it a try and leave a comment about your results. (Of my 19 posts, I have only received 3 comments total... :( ) Good thing I'm blogging to organize my recipes- not to receive feedback!

Ingredients

• 2-1/4 cups sugar



• 1 cup plus 2 tablespoons canola oil



• 3 eggs



• 3 tablespoons poppy seeds



• 1-1/2 teaspoons lemon juice



• 1-1/2 teaspoons almond extract



• 1-1/2 teaspoons vanilla extract



• 3 cups all-purpose flour



• 1-1/2 teaspoons baking powder



• 1 teaspoon salt



• 1-1/2 cups 2% milk



• GLAZE:



• 3/4 cup confectioners' sugar



• 1/4 cup orange juice



• 1 teaspoon vanilla extract



• 1/2 teaspoon almond extract

Directions

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.



• Pour into two greased 8-in. x 4-in. loaf pans. (Or I used 6 mini loaf pans that I was able to put about 1.5 cups of batter into each one) Bake at 350° for 55-60 minutes for large loaves or 35-40 minutes for mini loafs, or until a toothpick inserted near the center comes out clean.



• Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.