Poppy Seed Bread

1 cup butter, softened
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla or almond extract
1-1/3 cups all-purpose flour
1/4 cup poppy seeds
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1 to 2 tablespoons milk

In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, poppy seeds, baking powder and salt; gradually add to creamed mixture.

Spread into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over bread. Makes 12 servings.