Tuesday, September 16, 2014

Almond Poppy Seed Bread

Summer may still be in full swing here, but that didn't stop me from trying a new sweet treat this weekend. I based my recipe off of this original (which also sounds amazing), but it's super quick and easy and I'm not embarrassed to admit we polished off a whole loaf in one afternoon (to our credit, we did have guests over!).

This recipe makes two normal size loaves, or four mini loaves, so I threw the second loaf in the freezer to have later.

Almond Poppyseed Bread
1 package yellow cake mix
1 package (3.4 oz.) instant vanilla pudding mix
1 cup water
4 large eggs
1/2 cup veggie oil
1 TBL almond extract
4 teaspoons poppy seeds
Preheat oven to 350. Stir all ingredients except poppy seeds together in a large mixing bowl. Mix with a hand mixer until well mixed. Stir in poppy seeds. Grease two normal sized bread pans (9x5) or four mini bread pans and fill with batter until pans are about half full. Bake 35-40 minutes (or mini loafs for 28-30 minutes) or until a toothpick inserted into the center comes out clean. Let sit until cool. 

PS - check out other great recipes here, here and here!

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