My Mom'S Poppy Seed Bread

• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 1 cup oil, plus
• 2 tablespoons oil
• 3 tablespoons poppy seeds
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons almond extract
• Glaze
• 1/4 cup butter
• 1/2 cup orange juice
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

1. Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
2. Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
3. Bake at 350 degrees for 1 hour and 15 minutes.
4. Test with toothpick.
5. Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
6. Bring to a boil.
7. Remain warm.
8. When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
9. Drizzle glaze over and in cake.
10. Cool thoroughly.
11. Wrap in Saran Wrap.
12. Refrigerate or freeze.
13. Could also make muffins or smaller loaves.

flour, sugar, baking powder, salt, milk, oil, oil, poppy seeds, eggs, vanilla, almond, butter, orange juice, sugar, vanilla, almond extract

Taken from www.food.com/recipe/my-moms-poppy-seed-bread-56526 (may not work)