Hello Poppy Seed Bread!

I first had this at my friend Carrie's house. It is a special treat her mom usually only makes around Christmas time. I had 8 slices of hers, went into a sweet sugar coma, came out of it, and begged for the recipe.  Funny thing was, once I got around to making it I found I had a very similar recipe, just a bit naughtier (you know, a little more oil, butter, sugar... all the good stuff). So I went ahead and made that one.

I really liked it. The only thing that wasn't so great was the glaze. I think it was a little too much quantity wise and sugary wise. Maybe next time I'd half it or just leave it out all together. The bread was good enough to stand alone.

So... it's time. It's time to stop consuming Costco poppyseed muffins like they are going out of style and make something even better.

When I first told Andrew I was going to make poppyseed bread, he told me he compared all poppyseed-type goods to Costco's muffins and I would have some major competition because those are hard to beat.

The first words out of his mouth after the first bite were, "Ok, these are better."

I might have be a little thrilled.

Enjoy!

Poppy Seed Bread

For the bread:

• 3 cups flour
• 2 1/2 cups sugar
• 3 eggs
• 1 1/2 tsp salt
• 1 1/2 tsp vanilla
• 1 1/2 tsp almond extract
• 1 1/2 tsp butter flavoring
• 1 1/2 cups milk
• 1 1/2 cups oil
• 1 1/2 TBS poppy seeds 

1. Mix all ingredients together and beat two minutes.
2. Pour into well-greased pan.
3. Bake at 350 for an hour. (Yes, an hour. I am sorry.)

*Makes 2 loaves

For the glaze (I would half this!):

• 1/4 cup orange juice
• 1/2 tsp vanilla
• 1/2 tsp almond extract
• 3/4 cup sugar
• 2 TBS butter

1. Mix ingredients together with a wire whisk until blended.
2. Boil all ingredients in a small sauce pan.
3. Pour over warm bread.