Bread ▢3 cups all-purpose flour ▢2½ cups sugar ▢1½ tablespoons poppy seeds ▢1½ teaspoons baking powder ▢½ teaspoon salt ▢3 large eggs ▢1½ cups milk ▢1⅛ cups vegetable oil ▢1 cup sour cream ▢2 teaspoons almond extract ▢2 teaspoons vanilla extract Glaze ▢2 cups powdered sugar sifted ▢3-4 tablespoons milk ▢1 tablespoon lemon juice ▢½ teaspoon almond extract
Preheat the oven to 350 degrees F. Grease two 5-x-9-inch loaf pans with cooking spray and set aside.
To make the bread, mix flour, sugar, poppyseeds, baking powder and salt in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add eggs, milk, oil, sour cream, almond and vanilla extracts and mix until smooth. Distribute batter evenly into the prepared loaf pans.
Tent loaf pans with aluminum foil and bake for 55–60 minutes, removing the foil for the last 15 minutes. Cool loaves in pans for 10 minutes before removing to a wire rack.
While bread is baking, prepare the glaze. Mix powdered sugar, milk, lemon juice and almond extract in a bowl until well combined. Begin with 3 tablespoons milk and add more as needed to make it the consistency you like.
Spoon glaze over loaves while they are still warm. Allow to cool completely before serving.