• Preheat the oven to 350 degrees.
• Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 6 mini loaf pans.
• In the bowl of a standing mixer, beat the eggs, sugar, milk, buttermilk and oil until combined.
  3 Large Eggs, 2 Cups Sugar, 1 1/4 Cup Milk, 1/4 Cup Buttermilk, 1 1/8 Cup Canola Oil
• Add the almond, butter and vanilla extracts and mix again.
  1 1/2 teaspoons Almond Extract, 1 1/2 teaspoons Vanilla, 1 1/2 teaspoons Butter Flavoring
• In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.
  3 Cups Flour, 1 1/2 teaspoons Salt, 1 1/2 teaspoons Baking Powder, 1 1/2 Tablespoons Poppy Seeds
• Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
• Pour evenly between 6 pans (sometimes I use 5 but NEVER use only 4 pans or you'll have an oven fire), and bake for 55 minutes. see note
• Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors.
• Or just wait for the kids to go to bed and eat it all.

For the Glaze

• In an 8x8" pan or pie pan, whisk the sugar, orange juice, extracts and butter until smooth.
  3/4 Cups Sugar, 1/4 Cup Orange Juice, 1/2 teaspoon Almond Extract, 1/2 teaspoon Vanilla Extract, 1/8 teaspoon Butter Flavoring, 1/4 Cup Melted
• Set aside, whisking again right before rolling the bread in it.