For the Bread:
3 Cups flour
2-1/2 Cups sugar
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 Tblsp. poppy seeds
1-1/2 Cups milk
1 Cup + 2 Tblsp. vegetable oil
3 large eggs, slightly beaten
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
For The Glaze:
3/4 Cups sugar
1/4 Cups orange juice (I like to use freshly squeezed.)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tsp. unsalted butter, melted and slightly cooled
Preheat oven to 350°. Spray two 8-1/2″ x 4-1/2″ loaf pans with cooking spray and set aside.
In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined.
In a separate medium bowl, combine the rest of the ingredients – the milk, vegetable oil, eggs, vanilla, and almond extract.
Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.
Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes, or until toothpick comes out clean.
While the bread is baking, prepare the glaze.
Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops. It will seem like alot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once cooled.
Cool loaves about 20 minutes.
Then run a knife around the edges of the pans before removing bread from pans.