Poppy Seed Almond Tea Bread

I have been making this for many years and it's always a family favorite.  It's also a great gift loaf for the holidays.  I used my Santa and Rudolph loaf pan for one loaf.

2 cups sugar
1 cup unsalted butter, softened
3 large eggs
4 teaspoons poppy seed
2 teaspoons pure almond extract
1 teaspoons pure vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk

Glaze:

1 cup powdered sugar
1/2 teaspoon almond extract
1 - 2 tablespoons orange juice 

Directions:

Heat oven to 350 degrees.

Grease and flour 2 loaf pans.  

Combine sugar and butter in a bowl; beat well at medium speed until well mixed.  Add 1 egg at a time, beating well after each addition.  Beat in poppy seed, 2 teaspoons almond extract and vanilla.

Combine flour, baking powder and salt in a bowl.  Add flour mixture and milk, alternately, to butter mixture, beating after each addition until just combined.

Divide batter evenly among prepared pans.*  Bake 50-55 minutes or until toothpick inserted into center comes out clean.  Place pans on cooling rack; cool 5 minutes.  Remove bread from pans; cool completely.

Glaze:

Combine powdered sugar, 1/2 teaspoon almond extract and enough orange juice for desired glazing consistency in a bowl until well mixed.  Spoon (drizzle) glaze over loaves. 

*Can bake in 5 mini loaf pans (5 3/4" x 3").  Adjust baking time to 35-45 minutes, check at 35 minutes.  Bake until toothpick inserted into center comes out clean.