Poppy Seed Quick Bread

POPPY SEED QUICK BREAD

2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup poppy seeds
2/3 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup milk
1/4 cup orange juice
2 teaspoons vanilla

Preheat oven to 350*.
Prepare a 9 x 5 loaf pan with nonstick spray.
In a small bowl, combine flour, baking powder, salt and poppy seeds.  Set aside.
In a large mixing bowl, beat softened butter and sugar until combined.
Add eggs and beat for three minutes until mixture is light and fluffy.
Add half of dry ingredients and start mixing gently to combine.
Beat in milk, orange juice and vanilla.
Add remaining dry ingredients and continue beating until all is thoroughly combined.
Spread batter into prepared loaf pan.
Bake at 350* for 45 - 50 minutes until toothpick in center of loaf comes out clean.
Cool in pan on rack for 10 minutes, and then invert out of pan onto rack and cool completely.
Wrap and store for 1 week at room temperature, or freeze for up to 3 months.

Servings: about 10 slices

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