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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This bread is wonderful for brunch or with a cup of tea or coffee, notes Jean Switzer of Pauline, South Carolina. I keep a few loaves on hand in case friends drop in, she adds. Wrapped in foil, they stay moist for quite a while. Ingredients:
2 tablespoons poppy seeds |
1 cup hot water |
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant lemon pudding mix |
4 eggs |
1/2 cup vegetable oil |
1/2 cup chopped pecans, toasted |
Directions:
1. In a large bowl, combine poppy seeds and water. Add cake and pudding mixes, eggs and oil. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Yield: 2 loaves.
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