Coconut Poppy Seed Quick Bread |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My sister gave me this recipe back in the '70's. You can play around with the flavor by using different instant puddings – I’ve tried Lemon (add some lemon zest to the batter), and Banana Cream – but I think Pistachio, White Chocolate, Cheesecake, Cookies and Cream, and French Vanilla could work, too (you could omit the poppy seeds, if desired - they are so expensive now). Read more . Let me know if you come up with any good combinations! It’s a very easy, quick recipe, and the bread is moist and delicious. Ingredients:
1 box white cake mix |
4 eggs |
1/2 cup vegetable oil |
1 cup hot water |
1 (3 ounce) box instant coconut pudding mix |
1/4 cup poppy seeds |
1/2 cup sweetened shredded coconut |
Directions:
1. Put all ingredients, except the shredded coconut, in a large mixing bowl and beat on High speed for 3 minutes.
2. Stir in the sweetened coconut by hand.
3. Pour batter into 3 greased (bottoms only) 71/2 x 31/2 loaf pans.
4. Bake at 350 degrees for 30 to 40 minutes, until toothpick inserted in center of loaf comes out clean.
5. Cool bread in pans for 10 minutes, then gently remove from pan and finish cooling on wire rack.
6. These loaves freeze very nicely.
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