Poppyseed Bread - By Valerie

This delicious poppyseed bread has to be one of the most moist sweet bread recipes ever!  We just love everything about it: with the wonderful almond flavor; being sweet and super moist; having a flavorful glaze that seeps into the warm bread and a delight to the eyes; being baked in a bundt pan with a dusting of powdered sugar.  (How was that for descriptive adjectives? :) Another very nice thing about this recipe is it is all mixed in one bowl by hand, so no mixer needed!  It is the perfect thing to bring to a spring or summer party and is sure to be a big hit!  This recipe has been a family favorite for a long time and came out of our Desert Treasures cook book.  

3 eggs

1 1/2 cups milk

1 1/8 cups oil

2 1/4 cups sugar

2 tablespoons poppyseeds

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract

3 cups sifted flour, measured after sifting

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

Glaze

1/4 cup orange juice

3/4 cup sugar

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract

• Mix eggs, milk, oil and sugar with a fork.
• Add poppyseeds, vanilla, almond extract and butter extract.
• Add flour, salt and baking powder.  Beat thoroughly by hand.
• Grease and flour 2 loaf pans or a bundt pan.  Bake at 350 degrees for 45 minutes or until toothpick comes our clean.  Cool 10 minutes (45 for bundt.)
• Glaze:
• Mix glaze ingredients in a small sauce pan.  Heat to dissolve sugar.
• Pour glaze over warm bread.
• Serves 10-12.