Poppy Seed Tea Bread with Orange Glaze

Makes 2 loaves

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Bring 1 cup of sugar and 1/2 cup of orange juice and 2 tsp grated orange zest to a boil, stirring until sugar dissolves. Set aside to cool and thicken. (If you don't want to do this, just melt orange marmalade in the microwave. I've done that before)

Blend 3 1/3 cups flour, 4 teaspoons baking powder, and 1 1/4 teaspoons salt, set aside. Using a mixer, beat 2 1/3 cups sugar, 1 2/3 cups oil (I always use canola), 3 eggs, 2 teaspoons almond extract, until pale and yellow and thick, (5min). Gradually add your dry ingredients, alternating with 1 2/3 cups whole milk. Stir in 2 tablespoons of poppy seeds. Divide batter between two pans. Bake at 350 for 1 hour. After the bread is done and you have removed it from the oven, use wooden skewers to poke holes in the bread and pour the orange glaze over both. Let the bread cool completely before you remove them from the pans.