From the Renfroe family of Thomasville, Ga., comes this breakfast bread. It combines the tastes of pecans, poppyseeds and orange quite successfully.

Makes two loaves
Preparation time: 20 minutes
Cooking time: 60-75 minutes

3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
3 eggs
1-1/2 cups milk
1 cup plus 2 tablespoons vegetable oil
2-1/2 cups sugar
2 tablespoons poppyseeds
1 teaspoon vanilla extract
1 cup chopped Georgia pecans
Glaze:
3/4 cup sugar
1/4 cup orange juice

Preheat oven to 350°F. Lightly grease and flour two 9-inch loaf pans.
In small bowl, stir together flour, salt and baking powder; set aside. In large bowl, beat eggs and add milk, oil and sugar. Add poppyseeds and vanilla, then fold in pecans.
Fold dry ingredients into batter and stir until batter is smooth. Pour batter into prepared pans and bake 1 to 1 1/4 hours, or until loaves test done. Remove loaves from pan and place on wire rack.

Meanwhile, combine sugar and orange juice in small saucepan. Bring to a boil, then spoon glaze over warm loaves. Let cool before slicing.