Lemon Poppy Seed Bread Recipe
The days that I have extra time for baking are few and far between. That's why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 4 eggs
- 1/2 cup canola oil
- 1 cup warm water
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- 4 teaspoons poppy seeds
- Carbohydrate 0.83192375 g
- Cholesterol 0.6125 mg
- Fat 3.78021000295873 g
- Fiber 0.06825 g
- Protein 0.56980875 g
- Saturated Fat 0.35749700021791 g
- Serving Size 1 1 serving (27g)
- Sodium 16.465375 mg
- Sugar 0.76367375 g
- Trans Fat 0.0582076250360072 g
- Calories 39 calories
Directions Preheat oven to 350degrees. 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. Pour into two greased 9x5-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves (16 slices each). Originally published as Lemon Poppy Seed Bread in Cookin' Up Country Breakfasts Cookbook 1994, p49 Nutritional Facts 1 serving (1 slice) equals 120 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend
