This easy poppy seed bread made with cake mix is a one-bowl quick bread that comes together in minutes and bakes into a soft, moist loaf. It’s a treasured family recipe I received from my Grandma Bernice — the very first recipe I wrote down. With one simple swap you can turn it into a lemon poppy seed bread for a bright, citrusy twist.
Why You’ll Love This Poppy Seed Bread
This poppy seed loaf is perfect when you want a delicious quick bread with minimal fuss. The batter mixes in one bowl and the loaf bakes up tender and flavorful every time. It’s ideal for breakfast, brunch, coffee breaks, or a simple dessert. The recipe freezes well, so you can bake a second loaf to save for later.
Ingredients
Below are the ingredients used in this recipe. Exact measurements are shown so you can follow the recipe easily.
- 1 box yellow cake mix (for lemon poppy seed bread, use lemon cake mix)
- 1 small package instant vanilla pudding mix (or instant coconut pudding for a subtle coconut flavor)
- 1 cup cold water
- 1/2 cup oil
- 4 eggs
- 2 tablespoons all-purpose flour
- 1/2 cup poppy seeds
Substitutions & Variations
To make lemon poppy seed bread, swap the yellow cake mix for a lemon cake mix and consider adding a tablespoon of lemon zest for extra brightness. If you prefer a tropical note, use instant coconut pudding instead of vanilla. For a sweeter finish, drizzle a simple vanilla or lemon glaze over the cooled loaf.
Recipe Summary
- Yield: Makes about 16 slices
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Additional Cooling Time: 10 minutes
- Total Time: About 1 hour
This simple method produces two standard-sized loaves. If you prefer, use one loaf pan and reduce baking time slightly, or bake mini loaves or muffins—adjust the baking time accordingly.
Instructions
- Preheat the oven to 350°F (175°C). Line two standard loaf pans with parchment paper slings or grease them well.
- In a large bowl or the bowl of a stand mixer, add the cake mix and the instant pudding powder.
- Add the cold water, oil, eggs, flour, and poppy seeds in that order.
- Start mixing on low for about 30 seconds to combine ingredients, then increase to medium-high and mix for 2 minutes until smooth.
- Pour the batter into the prepared loaf pans, filling each to about two-thirds full so they don’t overflow while baking.
- Bake at 350°F for about 45 minutes, or until a long toothpick or cake tester inserted into the center comes out clean and the loaf springs back when gently pressed in the middle.
- Allow the loaves to cool in the pans for 10 minutes, then lift them out using the parchment sling and finish cooling completely on a wire rack before slicing.
Notes
I used two loaf pans to avoid overfilling any one pan. If you only need one loaf, you can freeze the extra for later—this bread freezes well when wrapped tightly.
Nutrition (per serving)
Approximate nutrition for one slice:
- Calories: 252
- Total Fat: 11 g (Saturated Fat: 2 g, Unsaturated Fat: 9 g)
- Cholesterol: 47 mg
- Sodium: 347 mg
- Carbohydrates: 35 g (Fiber: 1 g, Sugar: 20 g)
- Protein: 4 g
Tips & Tricks
- Do not overfill loaf pans—fill to about two-thirds full to prevent overflow during baking.
- Use instant pudding mix (not the cooked variety) for the best texture and moisture.
- Lining pans with parchment makes removing the loaves much easier and helps keep slices intact.
- To check doneness, insert a long toothpick into the center. If it comes out clean and the center springs back when pressed, the loaf is done.
Equipment
A stand mixer or a hand mixer speeds up the job, but you can also whisk the batter by hand. Standard loaf pans and parchment paper are helpful for an easy release.
Storage
Store at room temperature wrapped in plastic wrap for up to 2 days. For longer storage, wrap tightly in plastic wrap, then foil, and freeze in a sealed bag for up to 3 months. Thaw before slicing.
Other Quick Bread Ideas
- Strawberry Bread
- Buttermilk Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Easy Pumpkin Bread with Cake Mix
- Triple Chocolate Zucchini Bread
If you try this recipe, I hope it becomes a family favorite like it is for me. Enjoy a slice with coffee or tea, or package a loaf as a thoughtful homemade gift.
