Poppy Seed Bread with Orange Almond Glaze

I made this poppy seed bread for breakfast, though it’s a great snacking cake as well. The recipe calls for almond extract as well as butter flavor extract, the latter of which gives it a great butter flavor without any of the lactose. I made a few changes, like reducing the amount of sugar a bit and using applesauce instead of some of the oil; I also reordered the ingredients and elaborated on the steps to follow. We all really liked this bread!

Note that the recipe makes 2 loaves (I stashed one in the freezer); you can halve it if you want.

For the bread
3 cups flour
1½ tsp. baking powder
½ tsp. salt
1½ Tbsp. poppy seeds
3 eggs
2 cups sugar
2/3 cup applesauce
1/3 cup + 2 Tbsp. vegetable oil
1½ cups lactose-free milk
1½ tsp. almond extract
1½ tsp. vanilla extract
1½ tsp. butter flavoring extract

For the glaze
¼ cup orange juice
¾ cup sugar
½ tsp. almond extract
½ tsp. vanilla extract
½ tsp. butter flavor extract

For the bread
Preheat oven to 350 °F. Grease and flour 2 standard-size loaf pans.

In a medium bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside.

In a large bowl, mix together the rest of the ingredients. Add the dry mixture to the wet and mix until just combined. Pour batter into prepared pans.

Bake for 50-60 minutes or until a toothpick comes out clean. Once the cakes have cooled a bit, you can unmold them and glaze them.

For the glaze
Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Immediately pour glaze over warm bread (do not let this glaze solidify before you’ve used it).