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Pecan Poppy Seed Loaves

"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."
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    2 loaves


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


  • In a large 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 8x4-in. loaf pans.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

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