Almond Poppyseed Bread

I know, I know... another bread recipe!

I honestly can't help it. I'm a bread addict. I need bread eaters anonymous... For the sake of my THIGHS people!

I adapted this recipe from The Girl Who Ate Everything blog. Have you seen her blog? Check it out. SUPER CUTE!

This makes 6 little loaves (hello, perfect for Christmas gifts) or 2 big loaves to hoard and eat all for yourself... I mean...

For the Bread:
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 large eggs
1 1/8 cups vegetable oil
2 1/4 cups sugar
1 1/2 cups milk
2 Tablespoons poppy seeds
2 teaspoons Almond Extract
1 1/2 teaspoons Vanilla Extract
1 1/2 teaspoons unsalted butter, melted

For the Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1 1/2 teaspoons unsalted butter, melted

Preheat oven to 350 degrees. Grease your loaf pans (I use aluminum foil to insure no sticking).
Place all of the ingredients in your stand mixer and beat to combine. Seperate evenly into your pans and bake for 60 minutes, check on the bread the last ten minutes, if still undercooked cover with aluminum foil so the top doesn't get too dark. (The 60 minutes baking time will be around 20-30 if choosing to use the small laof pans). Remove loaves from oven and set aside to cool.

Meanwhile, place all of your glaze ingredients in a small pot set over medium heat and stir until the sugar has completely dissolved.

Poke the loaves with a toothpick and brush multiple times with the glaze, it should be thick enough to stick to the top without dripping too much down the sides.

Enjoy warm with coffee, by itself, with a fork... You know!!

(Look at the sun glistening off of the glaze... mmm)