Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. Or grease and line with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, and salt.

In another large bowl, beat the shortening (or butter), until light and fluffy. Scrape down sides of bowl as necessary. Beat in the sugar, vanilla and almond, and beat until light and fluffy again, about 2 minutes. Scrape down sides of bowl. Mix in the orange zest and poppy seeds. Beat in one egg at a time, at least 30 seconds in between additions. Scrape the bowl, as necessary.

Add in the flour, and milk, in three separate additions, alternating between them. Mix until just combined, and no more.

Pour the batter into the loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Set aside on a cake rack to cool.

Make the Orange Icing

In a small bowl, whisk together the powdered sugar with orange juice, starting with 2 tablespoons, and adding more until you get a thick but pourable consistency. Add in the vanilla/almond and pinch of salt. Pour over the bread and spread to cover the top of the loaf. Allow it to set.