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 :)