Lemon Poppy Seed Bread

Preheat oven to 350*. Grease bottoms of two 9 X 5 loaf pans.  

Combine:

3 C. flour
2 tsp. baking powder
1/4 tsp. salt
2 T. poppy seeds
2  T. grated lemon rind

In a separate bowl, beat until blended:
2 . sugar
1 C. Veg oil
3/4 C. milk
1 tsp. vanilla
1/2 tsp. almond extract
3 large eggs

Add wet ingredients to dry ingredients. Pour batter into bread pans. Bake 1 hour or until a toothpick comes out clean.  Drizzle glaze immediately over bread.  Let cool in pan 10 minutes before turning out on a wire rack.  Let cool completely.  Makes 2 loaves.

Glaze:
2 C. powdered sugar
2 tsp. grated lemon rind
1/4 C. fresh lemon juice