Poppy Seed Bread

Ally went to a friends baptism a few months ago and fell in love with Poppy Seed Bread.  she requested it for her own baptism right before she went to bed the night before.  I kind of laughed at her and told her I don't think so.  It's too late, I'm making raspberry muffins.  Then she looked at me and said, "It's okay if you can't do it.  I will understand."

Crap.

Now I felt like I had to make it.  So I ran to the store to buy a loaf at 11:30 at night.  Turns out Poppy Seed Bread isn't so popular.  I couldn't find a loaf to save my life.  So then I thought, okay, I'll just make it.  But I couldn't find Poppy Seeds anywhere.  Just when I was about to give up hope, I found a muffin mix for Almond Poppy Seed.  Yay!  Even better.  But now I want to make it for Christmas.  And I found a recipe I would try.  It's from Taste of Home.  I generally have good luck with Taste of Home. So here you go.

• Prep: 20 min. Bake: 55 min. + cooling
• Yield: 32 Servings

20 55 75

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 (I omit)
• 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  (I omit)
• 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. Bake at 350° for 55-60 minutes 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. Yield: 2 loaves (16 slices each).