Avast me hearties! This here be a recipe to send scurvy to Davy Jones' locker.

In honor of National Talk Like a Pirate Day, I thought I'd share with you one of the most delicious quick bread recipes in all the high seas. But first a word from our sponser:

Aunt Judy is the "tallest" pictured
the rest are under the age of six.

 My dear Aunt Judy is the mistress of quick breads and has been delighting our family with a plethora of options for as long as I can remember.  As children we knew that once we'd surpassed Aunt Judy's height (a mere 4 foot and some change, see picture for height reference) we could graduate to the adult table at family gatherings.  I'd like to think that until you've mastered Aunt Judy's quick breads you can't graduate into full on foodie.

This particular recipe is perfect for you pirates and the reason is threefold:

1. Portability; it's a quick bread, no refrigeration required and easily wrapped in butchers' paper.  Perfect for all your swashbuckling adventures.

2. Vitamin C; this recipe calls for orange juice, an antidote to the dreaded scurvy.

3. Poppy Seeds; medicinally said to help ease tooth ache, which you may need mates (see reason number 2).

And so please enjoy this recipe that just may have you yelling "Shiver me timbers!"

Aunt Judy's Poppy Seed Bread

What you'll need:

For the bread:

3 c. flour

2 ¼ c. sugar

1 tsp. salt

1 ½ tsp. baking powder

1 ½ c. milk

1 1/8 c. oil

3 eggs

1 ½ tbl. Poppy seed

1 ½ tsp. vanilla extract

1 ½ tsp. butter extract

1 ½ tsp. almond extract

For the glaze:

¾ c. sugar

¼ c. orange juice

½ tsp. vanilla extract

½ tsp. butter extract

½ tsp. almond extract

What to do:

For the bread:

Preheat oven to 350.  

Grease and flower loaf pans.  Sift into a large bowl the flour, sugar, salt, and baking powder.  Whisk in milk, oil, eggs, poppy seeds, and extracts until just combined.  I prefer to whisk by hand rather than in a mixer, over whisking will develop gluten making a tougher bread.  

Bake for 50-60 minutes (you are looking for golden brown and delicious with a clean toothpick test).

For the glaze:

While baking combine all glaze ingredients in a small sauce pot.  Heat glaze over low heat until dissolved and combined.  Once your bread is finished baking remove from the oven and pour glaze over bread and let stand for 10 minutes.  Then turn out and continue to cool on wire rack. 

This yields two loaves which is absolutely perfect.  You'll want to devour the first one on site, but the second loaf will freeze beautifully.  Cool completely and then wrap in butcher's paper.  This will easily keep for three months if packaged properly.  Just set it out on your counter overnight to thaw and you'll have the most delicious breakfast awaiting you when you rise.