Poppy Seed Bread

By Gerry

This Poppy Seed Bread makes TWO loaves and is perfect to freeze and drop off to a new mommy.

The bread is oh-so-moist....but it might have something to do with the 1+ cups of oil in the recipe.

It is SO good just sliced and served plain for breakfast, or a snack, or for dessert. It's a multi-tasker.

Ingredients

• 1 & 1/2 cups milk
• 3 eggs
• 1 & 1/2 tsp. pure vanilla extract
• 1 & 1/2 tsp. pure almond extract
• 1 cup + 2 TBSP vegetable oil
• 2 & 1/2 cup sugar
• 3 cups unbleached, all-purpose flour
• 1 & 1/2 tsp. baking powder
• 1 & 1/2 tsp. coarse salt
• 1 & 1/2 TBSP poppy seeds

Details

Servings 2
Adapted from google.com

Preparation

Step 1

Preheat oven to 350.  Grease sides and bottoms of two 9x5" loaf pans.

In a large bowl on low speed, beat together the milk, eggs, vanilla, extracts and oil.

Add in the sugar, flour, baking powder and salt.  Beat for 2 minutes.  Stir in the poppy seeds.

Divide the batter between the two loaf pans and bake 50-60 minutes until a toothpick comes out clean.

Cool in wire racks in the pans 10 minutes, then remove from pans and let cool completely.

To freeze, wrap cooled loaf in heavy-duty foil.  Thaw at room temperature several hours or overnight.