Tuesday, April 19, 2011

Lemon Poppy Seed Bread

Not really sure if I should call this bread or cake. Made from a cake mix, but baked in a bread pan and doesn't have frosting. Call it what you want, but I'm gonna go with bread. Makes me feel a heck of a lot better about eating it.

This bread is so so delicious. A co-worker of mine brought a loaf of this bread to work one night and it took every fiber in my body to not eat the whole loaf. All I could think about that night was going into the break room and having another piece. And as always, the first words out of my mouth after taking a bite were, "I need this recipe!"

There is a chance, a very big chance, that this first loaf is already almost gone (I buttered the piece above just so I have an excuse to eat another slice.)But I do have plans of making another loaf this week and bringing it to our family brunch for Easter!

Lemon Poppy Seed Bread

1 yellow cake mix
1 box lemon instant pudding
4 eggs
1/4-1/2 cup vegetable oil
1/4 cup poppy seeds

Preheat oven to 325 degrees. Combine all of the ingredients together. Pour into a greased loaf pan. Bake until a toothpick inserted into the center comes out clean. I would tell you an exact amount of time to bake it, but unfortunately mine sunk in the middle because I didn't bake it quit long enough. I had mine in the oven for 35-40 minutes so you can start there and then do the toothpick test.

1 comment:

  1. Looks good and so spring like with the lemon and poppy seeds!! This would be perfect for my Foodie Friday linky party - stop by this week and link up!

    If you have a sec, feel free to pop over now to enter my GIVEAWAY!

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