Glazed Poppy Seed Bread

This recipe is actually halved from the original recipe. This version makes one 9/5 loaf. I always make this bread in one big bowl with a hand mixer.

Preheat oven to 350 degrees F.

Start by combining the flour, sugar, salt, baking powder and poppy seeds in your bowl. Gently stir with a wooden spoon until combined. Add the oil and mix with a hand mixer until combined.

Add eggs one at a time, scraping down sides of the bowl after each addition and mixing until just combined. Finally add the milk, vanilla, butter extract and almond extract, mixing until combined.

Grease and flour a 9×5 loaf pan and pour batter into prepared pan.

Place in oven on the middle rack and bake for 1 hour, or until a toothpick inserted into the middle comes out clean.

While the bread is baking, make the glaze. Combine sugar, orange juice, vanilla, almond and butter extracts in a small bowl and stir until sugar is combined.

Once bread is finished, remove from oven and let cool. Once cooled, remove from pan and set on a wire rack.

Using a brush, spread glaze evenly over the top of the bread. A lot will run down the sides and drip, so place wax or parchment paper under the rack while glazing.

I do a few coats of glaze, allowing it to adhere for about 10 minutes before adding the next coat.

Once desired amount of glaze is brushed on, allow the glaze to harden before serving, about 1 hour.