A beloved family recipe from Grandma Bernice, this poppy seed bread combines with cake mix in a single bowl in just minutes. Swap one ingredient to transform it into a bright lemon poppy seed loaf.
This recipe holds a special place in my heart, inherited from Grandma Bernice. It happens to be the very first recipe I ever claimed as my own! Every time I make it, I'm transported back to her joyful kitchen.
Reasons to Adore This Recipe
With a minimal ingredient list, there's minimal hassle involved. Everything gets thrown into one bowl, stirred together, and is pronto for the oven.
Whisking up this poppy seed loaf is a speedy task, and the results are utterly delectable. It's a treat you'll definitely enjoy.
Planning ahead for visitors or a special event? This loaf freezes perfectly, making it an excellent make-ahead option.
Component List
For precise quantities, check out the printable recipe card provided below.
- yellow cake mix
- instant vanilla pudding
- cold water
- oil
- eggs
- all purpose flour
- poppy seeds
Possible Variations
To convert this poppy seed bread into a lemon version, simply replace the yellow cake mix with lemon cake mix.
For a subtle twist, swap the instant vanilla pudding for instant coconut pudding. Interestingly, my Grandma's original formula called for coconut pudding, though it's currently unavailable in my location.
Step-by-Step Guide for This Simple Poppy Seed Bread
Consult the printable recipe card above for comprehensive directions, but the following photos illustrate the process beautifully:
Tips & Tricks
- Make sure you don’t overfill the loaf pans, or it might spill over the sides when it bakes.
- This recipe calls for instant pudding mix. Be sure you don’t get confused and buy the cooked kind.;)
- Lining the loaf pans with parchment paper makes it so easy to get the loaf out of the pan perfectly. You don’t ever have to worry about it sticking.
Variations
Quick bread recipes can be baked in different sized loaf pans for different presentations and looks. Mini loaf pans or even muffin tins could be used for this recipe – you would just cut down on the baking time.
A quick vanilla or lemon glaze could be made and drizzled over the top before serving for a pretty presentation and sweet topping.
Equipment
For this quick bread recipe, I used my electric stand mixer – which makes quick work of mixing it up. A hand mixer could be used if you prefer. Or, you could mix it by hand if you don’t have either of those options.
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
Storage
If you are going to use this poppy seed bread quickly, it can be stored on the countertop covered with plastic wrap for up to 2 days.
If storing for longer than that, I recommend wrapping it in saran wrap well, then covering in aluminum foil, and putting in a Ziploc freezer bag in the freezer. If wrapped well, this quick bread will still be fresh for up to 3 months. Thaw before slicing.
Top tip: Don’t Underbake or Overbake!
To test whether the poppy seed loaf is done, press gently in the center of the loaf. It should be slightly firm and spring bake. Also, test with a long toothpick or cake tester by sticking into the center of the loaf all the way to the bottom of the pan. If it comes out clean, it’s done.
Other Quick Bread Recipes:
- Fresh Strawberry Bread
- Buttermilk Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Easy Pumpkin Bread with Canned Pumpkin and Yellow Cake Mix Recipe
- Triple Chocolate Zucchini Bread Recipe
- Chocolate Pudding Cake is an easy recipe that makes a moist cake with a creamy pudding baked right in!
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Poppyseed Bread with cake mix
This effortless loaf with poppy seeds is soft, moist, and packed with flavor. A straightforward one-bowl quick bread ideal for any moment.
Ingredients
Method
- Set your oven to 350°F and prepare two loaf pans using parchment paper liners.
- Combine the cake mix and pudding powder in a spacious bowl, or use the container of an electric mixer.
- Incorporate the remaining components sequentially as indicated.
- Start the mixer speed at low for 30 seconds to mix the ingredients together and then increase the speed to medium high.
- Continue mixing for precisely two minutes.
- Pour into prepared loaf pans, filling to only 2/3 to the top.
- Place in the oven and bake for 45 minutes at 350°F, or until a tester introduced into the middle emerges spotless.
- Allow the items to rest inside the molds for ten minutes before transferring them to a wire rack to finish cooling.
Notes
I baked this using two loaf tins to avoid overfilling them. If you have extra batter, remember it freezes well for future use when you only need one pan.
I baked this using two loaf tins to avoid overfilling them. If you have extra batter, remember it freezes well for future use when you only need one pan.
