This easy and moist Poppy Seed Bread recipe blends the convenience of cake mix and pudding mix with the nutty flavor of poppy seeds. Popular in American home kitchens during the 1970s and 1980s, this version adds coconut pudding for a subtle tropical twist. It’s perfect for brunches, afternoon tea, or as a gift loaf during the holidays. The cake-like texture makes it more of a sweet quick bread than a traditional yeast loaf, and it’s made in one bowl, just mix and bake!
Ingredients
- 15¼ oz yellow cake mix (1 package)
- 3.4 oz instant coconut pudding mix (1 package)
- 4 eggs (large )
- ½ cup vegetable oil
- 1 cup hot water
- ¼ cup poppy seeds
Instructions
Step 1: Prepare the Oven and Pans
- Preheat oven to 350°F (175°C).
- Grease two 8×4-inch loaf pans or one Bundt pan.
Step 2: Combine Ingredients
- In a large bowl, combine cake mix, coconut pudding mix, eggs, oil, hot water, and poppy seeds.
Step 3: Mix Batter
- Beat with an electric mixer on medium speed for 4 minutes, scraping down the sides as needed.
Step 4: Bake
- Divide batter evenly into the prepared pans.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- (Note on card says “50 min too much,” so begin checking around 45 min.)
Step 5: Cool and Serve
- Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Add 1 tsp almond extract for extra flavor.
- Substitute lemon pudding for a citrus variation.
- Glaze with powdered sugar icing for a festive look.
- Fold in ½ cup chopped nuts or shredded coconut for texture.
- Use a Bundt pan for a more elegant presentation.
Nutrition
Calories: 230kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 3.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 300mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 100IUCalcium: 60mgIron: 1mg
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