Poppy Seed Bread (Cake)

Directions

Blend all cake ingredients together with a mixer.

Pour into greased loaf 9 x 5 x 3 inch loaf pans.

Bake at 350℉ (180℃) for 1 hour.

GLAZE: Mix all glaze ingredients together.

Pour over bread when it is done.

NOTE: I use orange/pineapple juice instead of plain orange juice.

I’ve had it made either way and like both versions equally.

I just happen to buy the juice blend regularly and seldom buy plain orange juice.

TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars.

Divide dough evenly between jars.

(Jars will be slightly over ½ full.) Bake at 325 degrees for 50 minutes.

Pull jars out of oven 1 at a time. Pour glaze over hot bread.

Immediately apply and firmly tighten a two- piece wide-mouth canning lid.

The lid will form a vacuum seal as the jar cools.

Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.

The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.