1 1/8 cup vegetable oil

1 1/2 cups of half and half or milk

2 1/4 cup sugar

3 eggs

3 cups flour

2 Tbsp poppy seeds

1 1/2 tsp salt

1 1/2 tsp baking powder

2 tsp almond extract

1 1/2 tsp vanilla

For the Glaze

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla

Mix the oil, sugar, and milk in a large bowl with an electric mixer or in a stand mixer. Add the eggs and beat for 1 to 2 minutes. Mix the dry ingredients in a separate bowl. Add the dry ingredients to the wet in three batches, mixing slowly after each addition. Add the almond extract and vanilla last.

Bake in two greased and floured loaf pans at 350 F. While the loaves are baking, make the glaze and let it sit, stirring occasionally. Check the bread for doneness after 1 hour, but baking may take 10 to 15 minutes longer. When the loaves are done, let them rest out of the oven for 5 minutes, then remove from the pans and glaze the tops and sides.

Recipe courtesy of Gale Rhodes, Battle Ground