Servings: 3 regular sized loaves or 6 mini loaves

2 ⅓ cups of sugar 2 ⅓ cups of sugar
 
1 ½ cup vegetable oil (canola is what I typically use) 1 ½ cup vegetable oil (canola is what I typically use)
 
1 ½ cups buttermilk 1 ½ cups buttermilk
 
1 ½ tsp vanilla extract 1 ½ tsp vanilla extract
 
1 ½ tsp almond extract 1 ½ tsp almond extract
 
3 eggs 3 eggs
 
3 cups flour 3 cups flour
 
1 ½ tsp salt 1 ½ tsp salt
 
1 tsp baking soda 1 tsp baking soda
 
1 cup chopped pecans 1 cup chopped pecans
 
1 ½ tsp poppy seeds 1 ½ tsp poppy seeds
 
GLAZE: subheading: GLAZE:
½ tsp vanilla extract ½ tsp vanilla extract
½ tsp almond extract ½ tsp almond extract
½ tsp melted butter ½ tsp melted butter
¼ cup orange juice ¼ cup orange juice
½ cup confectioners sugar ½ cup confectioners sugar

Preheat oven to 350°
Grease pans and place parchment paper along bottoms of pans
Cream sugar and oil together
Add eggs and extracts
Combine flour, salt and baking soda and mix together and then add into batter
Add buttermilk
Whip for 2 minutes
Fold in pecans and poppy seeds
Add batter into pans and bake for 50 to 60 minutes
Brush glaze over bread while still warm
Let glaze set before removing from pans

This bread is delicious on its own, but also tastes amazing with a light layer of cream cheese on a slice!  This bread is delicious on its own, but also tastes amazing with a light layer of cream cheese on a slice!