Poppyseed Bread/Muffins

(credit to Kellie with added glaze)

INGREDIENTS:
3 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 ½ cups sugar
1 ½ cups milk
1 cup vegetable oil
3 eggs
1 ½ Tablespoon poppyseeds
1 ½ teaspoon vanilla
1 ½ teaspoon almond extract

Glaze:
3/4 cup white sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons butter

DIRECTIONS
Mix all ingredients until only small lumps remain. Bake in 2 greased pans at 350° for 50 minutes. (NOTE: I had to cook these for a LOT longer in my oven here (like 70 minutes) but not in previous ovens. Use the toothpick test. If you think the outside is burning and the inside still isn't done, cover the top with foil and cook until center is done).

You can also make muffins using this same recipe. Fill each liner 3/4 full, cook for 20-25 minutes or until lightly browned. I got about 30 muffins out of my last batch.

Just before bread is done, make the glaze: In a small saucepan, mix together all ingredients. Stir over medium-low heat until sugar dissolves. When bread is still warm, but not right out of the oven, brush on glaze using a pastry brush.