Almond Poppyseed Bread

Years ago I would drive to Atlanta to visit my friend Jana. On more than one occassion she had a delicious poppyseed bread in her fridge that went especially well with my morning coffee. I have made this countless times, including this December. This bread freezes well when wrapped up in foil and plastic wrap. I really like this bread cold so I keep it in the fridge – have I mentioned that it goes really well with coffee? It's also an easy sweet bread to give as a Christmas gift. (Sweet is a key word here - don't try to cut back on the sugar in the recipe, it's just not as good! Trust me!)

Almond Poppyseed Bread

Butter 2 loaf pans.

Preheat the oven to 350 degrees.

BREAD:
Mix dry ingredients:
3 cups flour
1 ½ tsp salt
1 ½ tsp baking powder

Mix wet ingredients:
1 ½ cup oil
1 ½ cup milk
3 eggs
2 ½ cups sugar
1 ½ TBSP poppyseeds
1 ½ tsp almond extract
1 ½ tsp butter
1 ½ tsp vanilla

Mix everything together and pour into pans.

Bake at 350 for 50-60 minutes.

ICING:
Combine:
1 cup powdered sugar
2 TBSP milk
½ tsp butter
½ tsp vanilla extract

Pour over the bread while it’s still hot in the pan.

Enjoy!