Orange Glazed Poppy Seed Bread

Ingredients

• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 1/2 teaspoon Morton kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seeds
• 3 tablespoons loosely packed, finely-zested orange zest ((use a microplane zester))
• 1 1/2 cups whole milk
• 1 cup + 2 tablespoons vegetable oil
• 3 large eggs, (slightly beaten)
• 2 teaspoons pure vanilla extract
• 2 teaspoons pure almond extract
• 3/4 cup granulated sugar
• 1/4 cup freshly squeezed orange juice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 2 teaspoons unsalted butter, (melted and slightly cooled)

Instructions

1. 1

   --- Bread ---

2. 2

   Preheat oven to 350°F. Line two light-colored metal 8½″ x 4½″ loaf pans with parchment paper slings; set aside.

3. 3

   In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined. Sprinkle orange zest over the top and stir on low, just until evenly incorporated.

4. 4

   In a separate medium bowl, combine the rest of the read ingredients – the milk, oil, eggs, vanilla extract, and almond extract.

5. 5

   With mixer on low speed, slowly add the wet ingredients to the dry. Beat until incorporated, then raise the mixer speed to medium and beat for 30 seconds more.

6. 6

   Divide batter evenly between the two prepared loaf pans and bake for 65-70 minutes, or until toothpick comes out clean. Transfer loaf pans to a cooling rack. The bread should crack open lengthwise across the top near the end of baking; this is a good thing - it allows the glaze to soak into the bread more.

7. 7

   --- Glaze ---

8. 8

   While bread is baking, add all glaze ingredients to a small bowl and whisk until incorporated.

9. 9

   After removing loaf pans from the oven, immediately give the glaze a stir to incorporate, then brush it over the warm bread tops. It will seem like a lot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once it cools. Cool the loaves about 20 minutes, then use the parchment slings to pull the bread up and out of the pans. Let bread cool completely before slicing.