Front Burner

I was in the baking mood a couple weeks ago (and heck, several times since then) and decided to whip up a batch of quick bread to take to a friend's house for dessert.  Of course, I made it the night before, knowing that most quick breads have more intense flavor and moisture the day after they're baked.  That meant hell on the salivating tastebuds when the loaf came out of the oven and my husband stood staring at it asking "are you sure I can't just taste it?!" Then came the sugary glaze that was poured on top and it felt like pure torture.  But it was worth it in the end as this bread was nearly devoured down to the last crumb.

Great as a light summer dessert.  Slice it thickly and top with sliced strawberries and whip cream, have it as a snack with an afternoon cup of coffee, serve it at a brunch.  It's amazing, you'll love it.

Poppyseed Bread
1 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
2 1/2 teaspoons poppy seeds
1 whole egg plus one egg white
1/3 cup unsweetened applesauce
2 tablespoons canola (or vegetable) oil
1 cup sugar
3/4 cup milk
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
3/4 teaspoon butter flavoring/extract (or 3/4 teaspoon melted butter)

Glaze:
2 tablespoons lemon juice
6 tablespoons sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon butter flavoring/extract (or 1/4 teaspoon melted butter)

Preheat oven to 350 degrees.  Combine flour, salt, baking powder and poppy seeds in a medium mixing bowl. Mix together remaining bread ingredients (egg through all extracts) and whisk thoroughly.  Add to dry ingredients and stir just until moistened.  Pour into greased 9x5 loaf pan and bake 55-65 minutes or until toothpick inserted in center comes out clean.  Let cool in pan 10 minutes then remove to wire rack and cover warm bread with glaze using a knife to bring any dripping glaze back up and on top of the bread.  Let cool completely.

For glaze: mix all ingredients together in a small saucepan and cook over medium heat until sugar dissolves.  Let cool slightly to thicken then pour onto warm bread.