Almond Poppy Seed Bread

I got this recipe from Laurie Carruth several years ago. Everybody loves it. Unless I put it somewhere out of sight, it's gone before you know it. In our house there is a phenomenon called "spontaneous cookie combustion". It is when you open a package of cookies, and within minutes, they are all gone. Everybody claims they only ate one. Nobody knows where the rest went. They're just gone. This bread has been known to be the victim of this phenomenon.
The recipe calls for almond extract. I use imitation because Cuyler is allergic to the real stuff. I can't tell a huge difference. It's still yummy.

Almond Poppy Seed Bread

3 eggs 1½ tsp. Salt
1⅛ cup oil 1½ tsp. Baking powder
2¼ cup sugar 1½ tsp. Butter extract
1½ cups milk 1½ tsp. Almond extract
3 cups flour 1½ Tbsp. Poppy seeds

Beat eggs, oil, sugar and milk, sift flour salt and baking powder together and mix into egg mixture. Add extracts and poppy seeds. Bake at 350º. For 50 minutes in 2 slightly greased medium loaf pans with waxed paper cut to fit the bottom of the pan. A double batch can make 5 medium loaves.

Glaze
¼ cup orange juice.
¾ cup sugar
2 tsp. each of butter, almond and vanilla extracts.
Mix well together. Spoon over bread pricked with holes, while still warm, allowing time to soak into bread.