Preheat oven to 350 F. Generously butter 2, 1-pound loaf pans (8-1/2 inch x 4-1/2 inch).
In a mixing bowl, combine flour, honey, salt, baking powder, and poppy seeds. Add milk, vegetable oil, eggs, vanilla, and almond extract. Stir on low speed, until just combined. Increase mixer speed and beat for 2 minutes. If desired, fold in chopped pecans. Divide batter between 2, prepared loaf pans. Bake in preheated oven 60 to 65 minutes, until golden brown and toothpick inserted near the center comes out clean. Remove from oven and glaze, if desired. Cool in pans, on wire rack for 30 minutes. Run a knife around the edge between the loaf and the pan. Turn out of pan and let cool on wire rack until room temperature.
In a small bowl, whisk together honey, orange juice, vanilla, almond extract and butter. Brush glaze over the top of the loaf, letting it soak into the bread between layers of glaze. If desired, to allow the glaze to more quickly absorb, poke the top of the bread with a toothpick before coating with glaze.