Ingredients
3 1/3 cups sugar, DIVIDED
1/2 c orange juice
2 t finely grated orange peel
3 1/3 c flour
4 t baking powder
1 1/4 t salt
1 2/3 c oil
3 eggs
2 t almond extract
1 2/3 c whole milk
2 T poppy seeds
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Preheat oven to 350. Spray two 9x5x3 inch metal loaf pans with Pam. Bring 1 c sugar, orange juice and orange peel to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. This is the orange glaze - set aside to cool. Using electric mixer, beat remaining 2 1/3 c sugar, oil, eggs, almond extract in large bowl until pale yellow and thick, about 5 minutes. Add flour, baking powder and salt. Slowly add milk. Stir in poppy seeds. Divide batter between the two pans. Bake until toothpick comes out clean, about 1 hour. Transfer pans to work surface. Using long toothpick, poke holes in each bread all over. Gradually spoon reserved orange glaze over hot breads in pans, dividing equally and allowing glaze to absorb after each addition. Cool breads completely in pans. To de-pan, run a knife along edge of breads to loosen. Invert onto platter.
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