Glazed Poppy Seed Bread

I do NOT like lemon desserts or pastries and unfortunately many bakeries ruin poppy seed for me by making it lemon poppy seed.  Eww!  This poppy seed bread has a glaze, is super moist, and contains no lemon making it AMAZING.  I don't know if it should really be called 'bread' with all the sugar though.  The original recipe has more oil and white flour but this time I replaced half the oil with reduced fat sour cream and used whole wheat for 1/3 of the flour.  I took this to a BBQ and no one thought for a second that it was "healthified".  I might try substituting more sour cream and whole wheat flour next time.

INGREDIENTS
Bread:
3 eggs
2 1/3 c sugar
1 1/2 c milk
1/2 c oil
1/2 c reduced fat sour cream
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring
1 1/2 tsp almond flavoring
2 c white flour
1 c whole wheat flour
1 1/4 tsp salt
1 1/2 salt
1 1/2 tsp baking powder
1 1/2 Tbsp poppy seed

Glaze:
1/2 tsp vanilla
1/2 tsp butter flavoring
1/2 tsp almond flavoring
3/4 c sugar
1/4 c orange juice

DIRECTIONS
Preheat oven to 350 F.  Grease 2 loaf pans or one bundt pan with shortening and then coat with flour.  In a large bowl mix eggs, sugar, milk, sour cream, and oil.  Add vanilla, butter, and almond flavorings.  Add flour, salt, and baking powder and mix.  Finally, mix in poppy seeds and then pour into pan(s).  Bake for about 1 hour and let stand 3 minutes before removing from pans.  While bread is baking make glaze by mixing together all glaze ingredients.  Pour glaze over warm bread after removing from pan(s).  Let it cool completely before slicing.  Enjoy!

–Melanie