3 c  Flour

  1 1/2 ts Salt

  1 1/2 ts Baking powder

  2 1/4 c  Sugar

  1 1/2 tb Poppy seeds

      3    Eggs

  1 1/8 c  Cooking oil

  1 1/2 c  Milk

  1 1/2 ts Almond extract

  1 1/2 ts Vanilla extract

-----------------------------------GLAZE-----------------------------------
    1/2 ts Vanilla extract

    1/2 ts Butter flavoring

    1/2 ts Almond flavoring

    1/2 ts Nutmeg

    1/4 c  Orange juice

    3/4 c  Powdered sugar (sifted)

  Blend all cake ingredients together with a mixer.  Pour into greased loaf 9
  x 5 x 3 inch loaf pans.  Bake at 350 degrees for 1 hour. Yield: 2 loaves
  GLAZE: Mix all glaze ingredients together.  Pour over bread when it is
  done. NOTE: I use orange/pineapple juice instead of plain orange juice.
  I've had it made either way and like both versions equally. I just happen
  to buy the juice blend regularly and seldom buy plain orange juice. (Nancy)
  TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars.  Divide dough
  evenly between jars.  (Jars will be slightly over 1/2 full.)  Bake at 325
  degrees for 50 minutes.  Pull jars out of oven 1 at a time.  Pour glaze
  over hot bread.  Immediately apply and firmly tighten a two-piece
  wide-mouth canning lid.  The lid will form a vacuum seal as the jar cools.
  Jars of canned bread may be stored on the pantry shelf with other canned
  foods or may be placed in a freezer.  The bread is safe to eat as long as
  jars remain vacuum sealed and free of mold growth. (Nancy)