Sweet Poppy Bread with Vanilla Glaze
For my boyfriend and friends with nut allergies, I use only vanilla extract, but I prefer half almond, half vanilla for myself. If you want to add a little zhuzh to the glaze, you can mix in some lemon or orange zest!
For the bread...
- 3 cup AP flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3 eggs
- 1 1/2 cup milk
- 1 cup + 2 Tbs. canola oil
- 2 cup sugar
- 1 1/2 tbsp poppy seeds
- 1 tsp vanilla extract
- 1 tsp almond extract
For the glaze...
- 3/4 cup powdered sugar, sifted
- 2 tbsp milk
- 1/2 tsp vanilla or almond extract
Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.
In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.
Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.
While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.