My mom has been making this delicious bread for as long as I can remember. She makes it every Christmas season and it was usually part of our traditional Christmas breakfast (which also consists of Pillsbury cinnamon rolls, sliced peaches from a can, and orange juice... eclectic but yummy!). Of course I have to carry on this tradition, so I've got a loaf tucked away in the freezer waiting for us to eat this Christmas morning.
Poppy Seed Bread
1 pkg. white cake mix
1 small pkg. instant coconut cream pudding
1/2 c. oil
1 c. boiling water
4 eggs, beaten
1/4 c. poppy seeds
Combine all ingredients and mix for about 4 minutes with an electric mixer. Pour into two greased and floured loaf pans. Bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Yields two loaves.
These freeze beautifully!
Find this recipe and more over at my new blog, Cucina di Christina!
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