Kim Kearny's Poppy Seed Bread

This is my family's most FAVORITE breakfast bread.  It comes from my mom's old friend, Kim Kearny. 

Kim Kearny's Poppy Seed Bread
Makes 2 loaves, or about 5-6 mini loaves

Bread
2 sticks butter, softened (1 cup)                             1 3/4 cup sugar
1/2 tsp almond extract                                            1 tsp vanilla extract
4 eggs, separated                                                    2 1/2 cups + 2 Tbsp flour
1/4 tsp salt                                                              1 tsp baking powder
1/2 tsp baking soda                                                1/4 cup poppy seeds
1 cup buttermilk

Topping
2 tsp cinnamon
1/4 cup sugar

Directions
* Soak 1/4 cup poppy seeds in 1 cup buttermilk for at least 15 minutes.
* Preheat over to 350 degrees.
* Cream butter and sugar.  Add egg yolks, almond extract, and vanilla extract.
* Combine flour, salt, baking powder, and baking soda in a small bowl.
* Add dry ingredients and buttermilk/poppy seed mixture alternately.  Mix well.
* With clean beaters, whip egg whites until they have stiff peaks.
* Gently fold egg whites into batter.
*Grease 2 loaf pans generously (or 6 mini loaf pans.) 
* In small bowl,  mix cinnamon and sugar together. 
* Pour small amount of batter into pans.  Sprinkle half the cinnamon sugar mixture on top.   Add remaining batter on top of the cinnamon sugar.  Top with the rest of the cinnamon sugar.   Dot with butter.
*Bake at 350 degrees for 45 - 55 minutes (or 33 - 35 minutes for a mini loaf.) Insert toothpick to make sure insides are done. (Toothpick should come out clean.)
*Let cool and carefully take out of pans.