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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pecan Poppyseed Loaves Recipe

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This recipe for Pecan Poppyseed Loaves is from My Treasured Heirloom Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Poppy Seeds
1 c. Hot Water
1 Yellow Cake Mix
1 (3.4 oz. pkg.) Instant Coconut Cream or Lemon Pudding Mix
4 Eggs
1/2 c. Oil
1/2 c. Pecans, chopped
Directions:
Directions:
In a mixing bowl, combine poppyseeds and water. Add cake and pudding mixes, eggs and oil. Beat on medium speed for 2 minutes. Stir in pecans. Pour into 2 greased loaf pans. Bake at 350º oven for 45 minutes or until center comes out clean. Cool 10 minutes and remove from pans to wire racks to cool completely.
Personal Notes:
Personal Notes:
I always bake my quick breads in stoneware bread pans for perfect loaves.

 

 

 

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