Poppy Seed Snack Bread

This Poppy Seed Snack Bread offers a delightful twist on traditional quick breads by combining the convenience of cake mix with the richness of pudding mix. The result is an incredibly tender, moist crumb with a subtle sweetness that pairs beautifully with the nutty crunch of poppy seeds. It&# 226;ÂÂs an ideal treat for breakfast, a mid-afternoon snack, or alongside a cup of coffee. The batter comes together in minutes, making it a fantastic choice for busy weeknights or when you need a comforting homemade treat without the fuss of yeast breads. Serve it warm from the oven for the best texture and aroma.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 27.6

Dietary: Vegetarian

Description

This Poppy Seed Snack Bread offers a delightful twist on traditional quick breads by combining the convenience of cake mix with the richness of pudding mix. The result is an incredibly tender, moist crumb with a subtle sweetness that pairs beautifully with the nutty crunch of poppy seeds. It&# 226;ÂÂs an ideal treat for breakfast, a mid-afternoon snack, or alongside a cup of coffee. The batter comes together in minutes, making it a fantastic choice for busy weeknights or when you need a comforting homemade treat without the fuss of yeast breads. Serve it warm from the oven for the best texture and aroma.

Ingredients

1 package White cake mix (15.25 oz)
1 package Instant coconut cream pudding mix (3.4 oz)
4 large Eggs
1 cup Hot water
1/2 cup Vegetable oil
2 tbsp Poppy seeds

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C). Grease and flour two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
2
In a large mixing bowl, combine the white cake mix and instant coconut cream pudding mix.
3
Add the eggs, hot water, and vegetable oil to the dry ingredients.
4
Beat the mixture with an electric mixer on medium speed for 2 minutes, or until smooth and well combined.
5
Using a spatula, gently fold in the poppy seeds until evenly distributed throughout the batter.
6
Pour the batter evenly into the prepared loaf pans.
7
Bake for 35 to 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8
Allow the bread to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 27.6kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh eggs and ensure the water is hot but not boiling to help dissolve the pudding mix properly.

You can substitute the coconut pudding mix with vanilla or butterscotch for a different flavor profile.

This bread stores well wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.

For a softer texture, you can bake in one larger 9x5 inch loaf pan instead of two smaller ones; increase baking time by 10-15 minutes.

Keywords: poppy seed bread, quick bread, snack bread, cake mix bread, pudding mix, easy baking, homemade bread, breakfast treat, afternoon snack, moist bread, poppy seed loaf, simple recipe, coffee companion, quick recipe, family favorite

Read it online: https://www.chefs-mate.com/recipe/poppy-seed-snack-bread/