Almond Poppyseed Bread

3 C. flour
1 1/2 t. salt
1 1/2 t. baking powder
2 1/4 C. sugar
1 1/2 C. milk
1 1/8 C. oil
1 1/2 T. poppy seeds
3 eggs
1 1/2 t. vanilla
1 1/2 t. almond extract

Glaze:
2/3 C. sugar
3 T. lemon juice
1/4 t. vanilla
1/2 t. almond extract


Combine dry ingrediants into wet. Pour into 2 greased loaf pans. Bake at 350 for 1 hour or until top springs back when touched. Remove from pan and cool. Spoon glaze over warm loaves. Glaze tastes the best after it sets and crystalizes.

***I substitute 1/2 C. applesauce for 1/2 C. of the oil to cut the fat. Without any substitutions, this recipe makes 30 slices at 198 calories per slice.