I hadn’t had any of this easy poppy seed bread in decades, so I called my Mom and asked her to root out the recipe for me. She did, so I made some with my 11-year-old a few days ago. When I cut the first “Quality Control” slice and bit into it, suddenly, there I was, 12 years old, standing in my mother’s kitchen, sneaking a slice of my childhood. Your mileage may vary, since you may not have grown up with this recipe, but I promise you it will be scrumptious.
Poppy Seed Bread:
(Mom’s original recipe card says “From Linda K’s mother”–Linda was one of Barb’s college roommates.)
- 1 yellow cake mix (dry)
- 4 eggs
- 1/4 c. poppy seeds
- 1/2 c. oil
- 1 c. hot water
- 1 pkg. coconut cream instant pudding
Put all ingredients in a bowl and beat on medium for 4 minutes. Pour into 2 greased loaf pans, and bake at 350ºF for 40-45 minutes, until a toothpick inserted in the middle comes out clean.
Note: I used 1 loaf pan, plus a fun little mini-bundt-cake pan that has 6 molds in it–I found the pan at a thrift store 5 years ago, and this was the first time I’ve used it! The minis were super fun, and my boys thought it would be completely reasonable to demolish all 6 by themselves in one sitting. When you taste this bread, you’ll be hard-put to find any arguments with that reasoning.
P.S. One caveat: don’t eat this if you are going to need to take a drug-test in the next several days–the poppy seeds are in large enough concentration to make it look like you’ve been taking heroin, which also comes from the poppy. (Fun extra: this was proven by the Mythbusters crew.)