A take on the beloved lemon poppyseed bread, this orange poppyseed loaf has become a fast favorite and has quickly become our go to recipe for enjoying winter citrus. 

Orange Poppyseed Loaf
Makes 2 loaves

Bread Ingredients:
2 tablespoons butter (for greasing)
3 cups all purpose flour
1 teaspoon salt
1-1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup olive oil
3 eggs
1-1/2 cups whole milk
2-1/4 cups granulated sugar
1-1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons orange juice
1 tablespoon orange zest
3 tablespoons poppy seeds

Glaze ingredients:
1/2 cup fresh squeezed orange juice
1 teaspoon lemon juice
2 cups confectioners sugar
1/2 teaspoon almond extract 

Directions:

1. Preheat the oven to 350°F. 

2. Grease two 9” loaf pans with butter. 

3. In a stand mixer on low speed, whisk the flour, salt, and baking powder until incorporated. 

4. Use the paddle attachment to mix the remaining bread ingredients, except for the poppy seeds, into the flour mixture. Mix on medium speed for 3 minutes or until ingredients are evenly incorporated. Use a rubber spatula to fold in the poppy seeds. 

5. Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean. 

6. Once the bread has cooked, combine the glaze ingredients in a medium bowl and stir to incorporate. Pour the glaze over warm bread and allow to cool for one hour before serving.