Pecan Poppy Seed Loaves Recipe

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Pecan Poppy Seed Loaves Recipe

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"This bread is wonderful for brunch or with a cup of tea or coffee," notes Jean Switzer of Pauline, South Carolina. "I keep a few loaves on hand in case friends drop in," she adds. "Wrapped in foil, they stay moist for quite a while."
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 2 tablespoons poppy seeds
  • 1 cup hot water
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant coconut cream or lemon pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped pecans, toasted

Directions

In a mixing bowl, combine poppy seeds and water. Add cake and pudding mixes, eggs and oil. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Pecan Poppy Seed Loaves in Quick Cooking March/April 2000, p47

Nutritional Facts

1 serving (1 slice) equals 135 calories, 7 g fat (2 g saturated fat), 27 mg cholesterol, 141 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

  • 2 tablespoons poppy seeds
  • 1 cup hot water
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant coconut cream or lemon pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped pecans, toasted
  1. In a mixing bowl, combine poppy seeds and water. Add cake and pudding mixes, eggs and oil. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Pecan Poppy Seed Loaves in Quick Cooking March/April 2000, p47

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