Grease two 9x5 inch loaf pans with butter, or non-stick cooking spray.
In bowl of stand mixer, or large bowl if using hand mixer, whisk together the flour, salt, and baking powder. To the mixer/bowl add all of the rest of the ingredients, except poppy seeds. Mix on medium speed for 2-3 minutes. Fold in poppy seeds.
Pour batter into prepared loaf pans and bake in preheated oven for one hour.
FOR THE GLAZE:
In a small bowl, whisk together the orange juice, sugar, almond, vanilla, and butter extracts.
Pour glaze evenly over warm bread.
Allow the bread to cool for at least 30 minutes before removing from the pan.
Optional but for best flavor, wrap the cooled glazed bread in foil and freeze for 24 hours. Then, allow the bread to come to room temperature before serving. Bread can also be served immediately after cooling.
NOTE: This is OPTIONAL, however, this bread is best if it is frozen for 24 hours before serving.