Servings: 24

3 cups flour 3 cups flour
1 1/2 tsp salt 1 ½ tsp salt
1 1/2 baking powder 1 ½ baking powder
2 1/2 cups sugar 2 ½ cups sugar
1 1/2 tsp vanilla 1 ½ tsp vanilla
1 1/2 cups milk 1 ½ cups milk
1 1/2 TBSP poppy seeds 1 ½ TBSP poppy seeds
1 1/2 tsp almond extract 1 ½ tsp almond extract
1 1/3 cups oil 1 ⅓ cups oil
3 eggs 3 eggs
 
Glaze: subheading: Glaze:
3/4 cup sugar ¾ cup sugar
1/2 tsp vanilla ½ tsp vanilla
2 tsp melted butter 2 tsp melted butter
1/4 cup orange juice ¼ cup orange juice
1/2 tsp almond extract ½ tsp almond extract

1. Preheat oven to 350 degrees. In large mixing bowl, combine all bread ingredients together for 2 minutes. Grease and flour two loaf pans. Divide batter evenly between pans. Bake for 1 hour 15 minutes. Meanwhile, combine glaze ingredients and mix well to dissolve sugar. Remove loaves from oven. Run a knife around edges of loaves in pans. Pour glaze over hot baked loaves and allow to completely soak up glaze and cool about 20 minutes before turning loaves onto plastic wrap. Once completely cooled, wrap in plastic and store in gallon-size zip lock bags to ensure good storage. May be frozen for future use.

Heat the glaze ingredients to dissolve the sugar.  Heat the glaze ingredients to dissolve the sugar.