Poppy-Seed Pecan Bread

Poppy-Seed Pecan Bread

yield  2 loaves      bake 350 Degrees

3 large eggs

1 1/2 cups whole milk

1 cup plus 2 tbsp. olive oil

2 1/2 cups sugar

2 Tbs. poppy seeds

1 tsp. vanilla extract

1 cup chopped pecans

3 cups all-purpose flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

Glaze:

3/4 cup sugar

1/4 cup fresh orange juice

1.  Preheat oven to 350 degrees.  Spray 2 (9 x5 inch) loaf pans with nonstick baking spray with flour. Set aside.

2.  In a large bowl, beat eggs.  Add milk, oil, and sugar, beating well.  Add poppy seeds and vanilla. Fold in pecans.

3.  In a small bowl, combine flour, salt, and baking powder.  Fold flour mixture into oil mixture, stirring until batter is smooth.  Divide batter evenly between prepared pans.

4.  Bake until a wooden pick inserted in the center of loaves comes out clean, 1 hour to 1 hour 15 minutes.  Remove loaves from pans, and let cool on a wire rack.

5.  In a small saucepan, combine sugar and orange juice for glaze over medium heat.  Bring to a boil, and boil for 5 minutes, stirring constantly.  Spoon glaze over warm loaves.  Let cool completely before slicing.