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IN THE OVEN: Poppy Seed Almond Bread

14 Dec

I have a couple different ideas of what I want to make for people this holiday season, but have yet to get started on them!  Tomorrow is my little one’s last day of 2 year old early childhood school before winter break and I wanted to make a little something for his teachers.  A little something that would go well with their Coffee House gift cards…  Poppy Seed Almond Bread is what they will get!  MMMMM…  AS for the rest of our friends and family……. That is yet to be determined!

Ingredients:

5 foil baby loaf pans (5 3/4 x 3  1/4 x 2-inch)

2 cups sugar

3 eggs

1 cup butter, softened

1.5 Tablespoons poppy seed

1.5 teaspoons almond extract

1.5 teaspoons vanilla

3 cups flour

1.5 teaspoons baking powder

1 teaspoon salt

1.5 cups milk

Grease pans.  Heat oven to 350′.  Beat sugar, eggs, and butter until light and fluffy.  Beat in poppy seed, almond extract and vanilla.  Combine dry ingredients; add alternately with milk to sugar mixture, mixing just until combined.  Pour into greased pans.  Bake until wooden pick inserted in center of loaf comes out clean (40-45 minutes).  You can then add a glaze, if desired.

GLAZE:

1/2 cup powdered sugar

2 T OJ

1/2 teaspoon almond extract

1/2 teaspoon vanilla.

Combine powdered sugar and OJ in glass measuring cup;  microwave until sugar is dissolved about 30 seconds.  Stir in flavoring.   Brush warm topping on warm loaves.  Cool on wire rack.

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