Poppy Seed Bread

2 1/4 cup sugar
1 cup plus 2 tablespoons vegetable oil (I use canola)
3 eggs
3 tablespoons poppy seeds (in the baking aisle with the spices)
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butter extract
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk

Glaze:
3/4 cup powdered sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter extrat

In a large mixing bowl, combine the first seven ingredients until blended.

Combine the flour, baking powder and salt.

Add flour mixture to sugar mixture alternately with milk just until moistened.

Spray 2 loaf pans with non-stick cooking spray.

Pour batter onto pans. Bake at 350* for 55-60 minutes or until a toothpick inserted in the middle comes out clean.

In a small bowl, combine glaze ingredients; drizzle over warm loaves.

Cool 10 minutes until removing from pans to wire racks.