Poppy Seed Bread

Recipe by Dianne Herring
Photography by Brian W. McDonald

2 1/4 cups sugar
1 1/8 cups vegetable oil
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons imitation butter flavor
2 tablespoons poppy seeds
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk

Combine sugar and oil in a large bowl; beat until blended. Add eggs one at a time, beating after each addition. Add extracts and poppy seeds, mixing well. In a separate bowl, combine flour, baking powder and salt; add to creamed mixture alternating with milk until well blended. Pour into six 4 1/2 x 2 1/2 loaf pans until 1/2 to 2/3 full, or into 10 miniature pans of choice. Bake at 350°F for 35 minutes. Cool for 5 minutes in pans. Pour glaze over breads while still in pans. Let stand for 5 minutes; remove from pans and place on wire racks.

For glaze:

1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon imitation butter flavor
3/4 cup powdered sugar

Whisk together all ingredients.