Poppy Seed Bread

So many babies in the Harness family! Four cousins ended up getting pregnant within a year of each other. First, Apryl. Second, Buffy. Next, Hayley. Lastly, Hannah. (Keely, stay away from that water!) I'm already looking forward to Christmas when we'll all be together. In the mean time, this means more party planning.  All it takes is a good theme. For Hayley and her fun personality, we're using a "Ready to Pop!" theme. The invitations were a blast to design and make. How cute can she be?

My sister Jackie, sweet friend Damaris, and I are planning on serving lots of different foods with POP! in the name. For example, how about POPpy seed bread? I don't want to spoil any more surprises, but you get the idea.

What a perfect excuse to make poppy seed bread from The Puffy Muffin, a favorite dessert bakery and restaurant in Nashville. Steve has had their wonderful bread, so his eyes lit up when I told him I needed to test their recipe before the shower. (Take one for the team, right?)

This one's a keeper. Perfect for any shower, spring get-together, Easter, or any other excuse you can muster up.

Stay tuned for more poppin' party details in a couple of weeks!

Poppy Seed Bread

Ingredients for bread:

• 3 cups flour
• 2-1/4 cups sugar
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 3 eggs
• 1-1/2 cups milk
• 1-1/2 cups vegetable oil
• 1-1/2 tablespoons poppy seeds
• 1-1/2 teaspoons vanilla extract
• 1-1/2 teaspoons almond flavoring
• 1-1/2 teaspoons butter flavoring

Ingredients for glaze:

• 3/4 cup sugar
• 1/4 cup orange juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond flavoring
• 1/2 teaspoon butter flavoring

Directions:
Combine all of the main ingredients for the bread. Beat for 2 minutes with a medium speed mixer. Pour into two greased loaf pans. Bake at 350 degrees for 1 hour. Combine all of the glaze ingredients. Mix well with a wire whisk. Pour over hot, just-out-of-the-oven bread.

Recipe adapted from the Puffy Muffin's cookbook, Taste Imagination.