Heat the oven to 350°F (175°C). Grease and flour two 9-by-5-inch loaf pans, or line them with parchment paper.

Beat the eggs, vegetable oil, granulated sugar, milk, vanilla extract, and almond extract until the mixture is blended and smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds.

Gradually add the dry ingredients to the wet mixture, stirring only until no dry flour remains. Do not overmix.

Divide the batter evenly between the prepared loaf pans and smooth the tops.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

While the loaves bake, combine the glaze sugar, orange juice, vegetable oil, vanilla extract, and almond extract in a saucepan. Heat gently until the sugar dissolves, but do not let the mixture boil vigorously.

Let the baked loaves stand for 5–10 minutes. Poke holes across the tops with a skewer or toothpick, then brush or spoon the warm glaze over the bread.

Cool the loaves in their pans before removing and slicing. For the fullest flavor, wrap the cooled bread tightly and let it rest overnight before serving.