Day 8… Lemon Poppy Seed Bread

 

This recipe is a little bit like the Costco muffin recipe from Day 7, except I like to freeze this bread already baked.  It’s so handy to have ready for a quick dessert. I’ve posted it before, but wanted to include it in this make ahead holiday series.

LEMON POPPY SEED BREAD

1 yellow cake mix
1 package (3 oz.) instant lemon pudding mix
3 tablespoons flour {high altitude use 4 tablespoons}
2 tablespoons poppy seeds 
4 eggs
1 cup water
1/2 cup vegetable oil 

Place dry ingredients into a mixer bowl.  Mix to combine.  Add wet ingredients and mix for 2 minutes.  Bake @ 350 in 2 loaf pans or 1 Bundt pan 40-50 minutes, until a toothpick inserted in the center comes out cleanly.

Variations: 
Chocolate Poppy Seed Cake:  Chocolate cake mix and chocolate instant pudding. 
Almond Vanilla Poppy Seed Cake:  White cake mix, vanilla instant pudding and add 1 teaspoon almond extract. 

**Freezer Directions:   Cool completely.  Wrap in saran wrap and freeze in a freezer container or Ziploc bag.

 

PS.  I had jury duty this week and now I’m a wee bit behind on the 31 day series… but I’ll get there eventually :)