Delicious! Almost tasted like a glazed old-fashioned donut. I will absolutely make this again.

This bread is very good. I made it for the first time last night and my whole family loved it. I cut the recipe in half, but other than that followed it exactly. The only suggestion I would give is when doing the glaze, poor a little and let it dry then add more and let it dry. Keep up this process until you use all the glaze. Otherwise most of it runs off the bread! I LOVE this bread and am bringing it to a brunch at church on Saturday =) Thanks!

This is just like my mom's recipe, except hers always came out of the pan with no problem! (I forgot to add a little flour for the altitude) I didn't have orange juice for my glaze, so I just did it with lemon juice and the extracts.

Very, very delicious and extremely easy to make. I have never seen two loaves of bread disappear THAT quickly! My husband is a very picky eater with a snobby palate, and he absolutely loved this recipe.

This stuff is delicious. I have had people offer to pay me for the recipe. WOW.

everyone absolutely loved this bread. second time i made it i did a loaf without the icing because they complained that it was too sweet. but i think the icing really makes this bread. so next time i'll probably cut down the sugar in the bread and keep the glaze =)

This recipe was good, but not great. I think that all the different kinds of extract made it taste to artificial, instead of complementing each other they worked against each other.

This recipe went over well. It turned out more like a cake than a bread, but it was yummy. I reduced the oil to 1 cup, and omitted the almond extract and butter flavoring. The glaze turned it from good to great.

This recipe is AMAZING! My favorite sweet bread on the site! The only change I made was 1/3 cup applesauce and 1 cup oil. I though the glaze made it extra sweet, moist, and delicious. Hard to keep from eating the whole loaf at once. I think I'm going to try it as muffins next.

This recipe is fabulous! My sons devoured these at breakfast. I, however, did not make the glaze. I wanted to see the sweetness of the bread by itself and it is perfect! I think the glaze would definitely enhance the flavors. Will make in the future!

Very moist and flavorful! I didn't have butter extract so I just tried using butter, I also didn't have almond extract so I used lemon extract instead. Very yummy, once again...I make it one night and it is almost gone already...I think someone likes desserts in my family :)

Great recipe, my Mom used to make this 20 years ago! I have a recipe that is almost exact to this one. Only diff was 1 1/8 cup of oil (which I did, to cut down the fat) and it turned out a bit more cakelike that I wanted... but good... And for the GLAZE... only 3/4 C of granulated sugar, REAL squeezed orange juice-- So the glaze isn't quite as sweet, and doesn't "COVER" the entire loaf, just more of a drizzle, here and there... I also like to put either lemon zest, or orange zest into it. Another change you can make, if you want to offset the sweetness, is use LEMON juice... 1/4 cup of the juice from a LEMON instead of the OJ. Then it gives it some ZING! :)

Very good bread. They are a little sweeter than I would like so I omitted the glaze on a couple of the loaves I made. I really like that they are easy to mix but I didn't count on them baking up unevenly. If you make more than 1 loaf out of this be sure to leave plenty of space between them in the oven, otherwise they'll seem to grow as one making the outer ones a little dark on one side and the inner ones very light in color. Just not very pretty but that was my fault and I know how to fix it next time.

Wow...delicious!!! I would give it ten stars ,too, if I could (as per another reviewer)! This is the exact same recipe as Poppy Seed Bread III on this website, except that recipe calls for baking at 400 degrees. That is way too high for my oven. This recipe is just right, although I always bake my muffins and breads at around 325 or 335 for a little longer so the edges don't burn. Thank you for the wonderful recipe!

I made this for a brunch and it was well received. I baked it in a bundt pan and cooked it for a little over an hour. I used only vanilla and almond extract. Thank you for the recipe! :)