from Four Chickens (fourchickens.blogspot.com)

Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice--just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the bread)

Special Equipment Needed
-a hand mixer is nice for mixing the batter
-6 C loaf pan (8 1/2x4 1/2x2 1/2)

Ingredients
1 1/2 C Jeanne's Gluten-Free All-Purpose Flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 C milk
1/3 C orange juice (I like to use freshly-squeezed)
Zest of one orange, finely grated
6 TBL butter, softened
2/3 C sugar
2 large or extra-large eggs, room temp
3 TBL poppy seeds
extra butter and tapioca flour for pan

Preheat oven to 350 degrees
-butter and flour pan using tapioca flour
-in a small bowl, mix together flour, baking powder, and salt
-in another small bowl, whisk together orange juice, zest, and milk
-in a large bowl, beat butter with hand mixer until fluffy
-add sugar and beat more
-add eggs, one at a time, beat after each addition
-alternately add flour mixture and milk mixture to butter mixture, starting and ending with flour mixture
-fold in poppy seeds
-pour batter into prepared pan--smoothing top
-thump pan on the counter to release any trapped air bubbles
-bake at 350 degrees for about 45 minutes--until a tester comes out clean
-cool in pan for 10 minutes before turning out onto rack to complete cooling

Enjoy!