Buttery Poppy-Seed Bread Recipe

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This cake-like bread from Carol Bradley of Sun City West, Arizona is quick, easy and very moist. "If you can find butter brickle or butter pecan cake mix, use it in place of the regular cake mix and eliminate the nuts," she suggests.
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 36 servings


  • 1 package butter recipe golden cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup finely chopped pecans

Nutritional Facts

1 serving (1 slice) equals 98 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 125 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, combine the first eight ingredients. Beat on medium speed for 2 minutes. Stir in coconut and pecans. Pour into two greased 9-in. x 5-in. loaf pans.
  2. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Buttery Poppy-Seed Bread in Quick Cooking March/April 2004, p44

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