Lemon Poppyseed Bread

• 2-1/2 cups Sugar
• 3 whole Eggs
• 1-1/2 cup Vegetable Oil
• 1-1/2 cup Whole Milk
• 2 Tablespoons Poppy Seeds
• 1-1/2 teaspoon Baking Powder
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Almond Extract
• 1-1/2 teaspoon Vanilla Extract
• 1 Tablespoon Melted Butter
• 3 cups All-purpose Flour
• _____
• FOR THE GLAZE:
• 1/4 cups Lemon Juice
• 3/4 cups Sugar
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Vanilla Extract
• 1 Tablespoon Melted Butter

1. 1. Preheat oven to 350F.
2. 2. In the bowl of a stand mixer, combine the sugar, eggs and oil until well combined.
3. 3. Add milk, poppy seeds, baking powder and salt.
4. 4. Add the almond extract, vanilla extract, and melted butter.
5. 5. Add the flour 1/2 cup at a time and mix well for 2 minutes.
6. 6. If making muffins, fill prepared muffin pans (either with paper liners or well sprayed with Baker's Joy or thoroughly buttered and floured) 2/3 full. If making loaves, fill prepared loaf pans about halfway.
7. 7. Bake muffins for about 25 minutes or until golden brown. Loaves take about 45 minutes.
8. 8. Combine the glaze ingredients in a bowl and whisk. Pour or brush the glaze liberally over the hot loaves of bread as soon as they come out of the oven.
9. 9. Allow the breads to cool completely before removing from the pans.

sugar, eggs, vegetable oil, milk, poppy seeds, baking powder, salt, vanilla, butter, allpurpose, ubc, sugar, almond extract, vanilla, butter

Taken from tastykitchen.com/recipes/breads/lemon-poppyseed-bread/ (may not work)