Almond Poppyseed Loaf

Almond Poppyseed Loaf

3 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

2 cups granulated sugar

1/4 cup brown sugar

1 Tb poppy seeds

1 1/2 cups milk

3 eggs, room temperature

1 1/8 cups cooking oil (vegetable, sunflower, etc)

2 tsp almond extract

1 tsp vanilla

2 Tb melted butter


1 cup powdered sugar

2 Tb butter, melted

1/8 cup half & half (you can also use milk)

1/2 tsp vanilla

1/2 tsp almond

Preheat oven to 350 degrees (340 if you are using dark metal pans). Grease and/ or line 2 loaf pans with parchment paper. Stir together flour, salt, baking powder, poppy seeds, and sugar, until well mixed. Add all the other ingredients, and mix well. Pour into loaf pans. Bake 50-60 minutes, checking often (without opening the  door if you can!) after 45 minutes, to make sure they aren't overdone. Check with a toothpick inserted in the middle. Clean toothpick = done! Let cool in the pans just a few minutes

Combine all glaze ingredients in a small saucepan. Stir on medium heat until sugar is dissolved and it gets light and bubbly. Remove bread from pans, place on wire rack over a sheet of waxed paper and pour glaze over warm bread. Use spoon or spatula to bring the glaze that has run off up and over the warm bread until it stays on. Optional: Sprinkle with sliced almonds. Do this quick, before the glaze sets!!