LEMON POPPY SEED BREAD
If the days when you have time for baking are few and far between, try this extra-quick bread. You’ll be amazed at the ease of preparation and the delicious flavor.
—KAREN DOUGHERTY FREEPORT, IL
PREP: 10 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 LOAVES (16 SLICES EACH)
1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 eggs
1/2 cup canola oil
4 teaspoons poppy seeds
1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds.
2. Pour into two greased 9x5-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack.