Lemon Poppy Seed Bread
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
YIELD: 2 loaves (16 pieces each).
The days that I have extra time for baking are few and far between. That's why this extra-quick lemon poppy seed bread is perfect. It's a breeze to make, your family will love it bright, lemony flavor and tender crumb.
Ingredients
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1 package white cake mix (regular size)
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1 package (3.4 ounces) instant lemon pudding mix
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1 cup warm water
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4 large eggs, room temperature
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1/2 cup canola oil
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4 teaspoons poppy seeds
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Optional: Confectioners' sugar and lemon zest
Directions
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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.
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2.
Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. If desired, mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest.
Nutrition Facts
1 piece: 112 calories, 5g fat (1g saturated fat), 23mg cholesterol, 159mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein.
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