Poppy Seed Snack Bread Recipe

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Poppy Seed Snack Bread Recipe

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A slice of Poppy Seed Snack Bread is a great between-meal snack, especially spread with jam or peanut butter, remarks Kathy Scott of Hemingford, Nebraska.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. B ake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. B ake: 35 min.

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 large eggs, lightly beaten
  • 1 cup hot water
  • 1/2 cup canola oil
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut, chopped
  • 2 tablespoons poppy seeds

Directions

In a bowl, combine the cake and pudding mixes, eggs, water, oil and extract; beat for 2 minutes. Fold in coconut and poppy seeds.
Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 35-40 minutes or until golden. Yield: 2 loaves.
Originally published as Poppy Seed Snack Bread in Taste of Home June/July 1994, p54

Nutritional Facts

1 serving (1 slice) equals 124 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 143 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 large eggs, lightly beaten
  • 1 cup hot water
  • 1/2 cup canola oil
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut, chopped
  • 2 tablespoons poppy seeds
  1. In a bowl, combine the cake and pudding mixes, eggs, water, oil and extract; beat for 2 minutes. Fold in coconut and poppy seeds.
  2. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 35-40 minutes or until golden. Yield: 2 loaves.
Originally published as Poppy Seed Snack Bread in Taste of Home June/July 1994, p54

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