Poppy Seed Bread

Soooo the Whole Wheat Poppy Seed Muffins didn't turn out so great. I think I should have done part whole wheat flour, part white flour. Now that I purchased poppy seeds, I need to find another use for them. I'll try this recipe soon :) It's from a blog called "Bake at 350."

Poppy Seed Bread
{adapted from Mary Engelbreit's Fan Fare}

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

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.