Ingredients:
2 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
2 eggs
3/4 c. oil
1 c. milk
1 tsp. poppy seeds
1 tsp. vanilla extract
1 tsp. butter extract
1 tsp. almond extract
1 1/2 c. sugar
Cooking Instructions
Beat all ingredients for 2 minutes. Grease 1 8 X 4 loaf pan or 3 mini pans. Pour batter into pan/pans. Bake at 350° for 1 hour for 1 pan, 40 minutes for minis. Done when a toothpick inserted in the middle comes out with just a few crumbs clinging to it. Place pans on a cooling rack with a sided cookie sheet underneath (to catch dripping glaze). Poke holes over entire loaf (many, many holes - I use a knitting needle or skewer). Pour glaze over top. Reapply until all glaze is used. Let stand 20 minutes, then remove loaves from pans. Glaze: 1/4 cup orange juice, 3/4 cup sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, and 1/2 tsp butter extract. Mix together until smooth.
2 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
2 eggs
3/4 c. oil
1 c. milk
1 tsp. poppy seeds
1 tsp. vanilla extract
1 tsp. butter extract
1 tsp. almond extract
1 1/2 c. sugar
Cooking Instructions
Beat all ingredients for 2 minutes. Grease 1 8 X 4 loaf pan or 3 mini pans. Pour batter into pan/pans. Bake at 350° for 1 hour for 1 pan, 40 minutes for minis. Done when a toothpick inserted in the middle comes out with just a few crumbs clinging to it. Place pans on a cooling rack with a sided cookie sheet underneath (to catch dripping glaze). Poke holes over entire loaf (many, many holes - I use a knitting needle or skewer). Pour glaze over top. Reapply until all glaze is used. Let stand 20 minutes, then remove loaves from pans. Glaze: 1/4 cup orange juice, 3/4 cup sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, and 1/2 tsp butter extract. Mix together until smooth.
