I make this recipe quite often. Quick and easy to stir together, bake and serve or take to a friend. If you don’t have time for the glaze, it tastes great without it. The glaze and sliced almonds are a nice finishing touch.
Bread:
2¼ cups sugar
1 cup oil
3 eggs
3 Tbl poppy seeds
1½ tsp lemon juice
1½ tsp almond extract
1½ tsp vanilla extract
3 cups flour
1½ tsp baking powder
1 tsp salt
1½ cups milk
Preheat oven to 350°. In a large bowl, combine sugar, oil, eggs, poppyseeds, 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 2 greased 8×4 inch loaf pans or 4 small loaf pans. Bake large loaves 55-60 minutes, small loaves 40-45 minutes or until a toothpick inserted near the center comes out clean. Glaze loaves in pans.
Almond Glaze:
1½ cups powdered sugar
1/2 teaspoon almond extract
3 Tbl milk – enough to make a thick spreading consistency
Combine glaze ingredients until smooth, drizzle some over warm loaves. Sprinkle sliced almonds on top, drizzle a little more glaze over almonds. Cool 10 minutes before removing from pans to wire racks.
