- 2
Ingredients
- 3-1/3 C sugar, divided
- 1/2 C orange juice
- 2 tsp finely grated orange peel
- 3-1/3 C all purpose flour
- 4 tsp baking powder
- 1-1/4 tsp salt
- 1-2/3 C vegetable oil
- 3 large eggs
- 2 tsp almond extract
- 1-2/3 C whole milk
- 2 Tbl poppy seeds
Preparation
Step 1
Preheat oven to 350 degrees. Butter and flour two 9 x 5 x 5-inch metal loaf pans.
Bring 1 cup sugar, orange juice and orange peel to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Set aside to cool.
Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat remaining 2-1/3 cups sugar, oil, eggs and almond extract in large bowl until pale yellow and thick, about 5 minutes.
Beat dry ingredients into sugar mixture in 4 additions alternately with milk in 3 additions. Stir in poppy seeds. Divide batter between prepared pans.
Bake unitl tester inserted in center comes out clean, about 60 minutes.
Transfer to work surface. Using slender wooden skewer, poke holes in each bread. Gradually spoon glaze over hot breads in pans, dividing equally and allowing glaze to be absorbed after each addition. Cool completely in pans.
Do ahead: Can be prepared 1 day ahead. Cover and let stand at room temperature.