2 cups sugar
4 teaspoons poppy seed
2 teaspoons almond extract
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 tablespoons orange juice or milk
Sliced almonds, if desired
Heat oven to 350°F. Grease and flour 5 mini (5 3/4x3-inch) loaf pans. Set aside.
Combine sugar and butter in bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Beat in poppy seed, 2 teaspoons almond extract and vanilla.
Combine flour, baking powder and salt in bowl. Add flour mixture and milk, alternately, to butter mixture, beating after each addition until just combined.
Divide batter evenly among prepared pans. Bake 35-45 minutes or until toothpick inserted into center comes out clean. Place pans onto cooling rack; cool 5 minutes. Remove bread from pans; cool completely.
Combine powdered sugar, 1/2 teaspoon almond extract and enough orange juice for desired glazing consistency in bowl until well mixed. Spoon glaze over loaves; top with sliced almonds, if desired.
To give bread loaves as gifts, bake loaves in aluminum foil loaf pans. Do not remove from pans. Cool completely. Spoon glaze over bread tops; top with sliced almonds, if desired. Let stand until glaze is set. Wrap with plastic food wrap; tie with ribbon.