Almond Poppy Seed Bread

I don't know what it is with almond flavored things but I love them!  Last year I made Sweet Almond Bread and it was so delicious!  After being inspired by one of my favorite kinds of muffins I decided to make some Almond Poppy Seed Bread.  When making this bread I used some almond extract that I was trying to get rid of instead of the almond paste I used for the Sweet Almond Bread.  It was equally delicious, and the poppy seeds were a nice added touch.  This bread was quick and easy to make and is great to have in the morning for breakfast along with a nice big mug of coffee!

Ingredients:
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/4 cup unsalted butter, softened
3 eggs whites, lightly beaten
1/2 cup plus 2 tbsp buttermilk
3/4 cup sour cream
1 tbsp almond extract
1 tbsp poppy seeds
1/4 cup sliced almonds, optional

Preheat the oven to 350.  Spray a loaf pan with cooking spray and set aside.  In a large bowl, combine flour, baking powder, baking soda, and salt.  In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy.  Beat in egg whites, buttermilk, sour cream, and almond extract until well combined.  Gradually add flour mixture to the sugar mixture, beating just until incorporated.  Add the poppy seeds and gently toss to combine.  Pour the batter into the loaf pan and use a spatula to smooth the top.  Sprinkle with sliced almonds.  Bake for 60 minutes or until a toothpick comes out of the center clean.  Remove from oven and cool on a wire rack.