Blueberry Poppyseed Bread with Orange Glaze

1. Preheat oven to 325 F.
2. Mix together all of the bread ingredients except blueberries in a large bowl and stir well.
3. Grease and flour bread pans. Recipe makes 5 small loaves or 2 normal-sized ones.
4. Pour mixture into prepared bread pans.
5. Sprinkle blueberries evenly on the tops of the loaves. Press them slightly into the dough with a spoon. (This should keep them from all sinking to the bottom)
6. Place in the oven and bake large pans for about 50 minutes or small pans for about 30. Bread is done when it is a golden color and an inserted toothpick comes out clean.
7. When bread is almost done baking. Combine all of the glaze ingredients (orange juice, sugar, almond extract, vanilla extract, melted butter) in a small saucepan over medium heat.
8. Cook until sugar dissolves. Stirring often. Set aside.
9. When it’s done, remove the bread from the oven. Allow bread to cool for 10 minutes in pans before removing.
10. Pour glaze over bread, spreading with a knife or a spoon. If any drips off, try to put it back on the top of the bread using your spoon.

Recipe inspired by a similar recipe by The Girl Who Ate Everything who also adapted it from Jean Welbourne.