Orange Poppy Seed Bread

Batter:

3 eggs

2½ cups sugar

1½ cups milk

1 cup plus 2 tablespoons canola oil

1½ teaspoons almond extract

1½ teaspoons vanilla extract

3 cups all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

1½ teaspoons poppy seeds

2 tablespoons orange zest

Glaze:

½ teaspoon almond extract

½ teaspoon vanilla extract

¾ cup sugar

¼ cup orange juice

Preheat oven to 350°F. Beat eggs well. Mix in sugar. Add milk, oil, and both extracts. Sift together flour, baking powder, salt, and poppy seeds. Add dry ingredients to egg mixture and mix well. Stir in orange zest. Pour batter into 2 greased and floured loaf pans. Bake for 40 to 50 minutes or until a tester inserted in the center comes out clean.

While baking, prepare glaze by mixing all ingredients in a small saucepan. Heat until blended; do not boil. Spread glaze on baked bread while still hot; cool in pans on rack. Remove from pans when nearly cool. May be frozen.

Yields: 12 servings.

Recipe adapted from Colorado Classique