PECAN POPPY SEED LOAVES

By

Taste of Home
By: Jean Switzer of Pauline, South Carolina

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Ingredients

  • 2 tablespoons poppy seeds
  • 1 cup hot water
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped pecans, toasted
  • Directions
  • ●In a large bowl, combine poppy seeds and water. Add cake and pudding mixes, eggs and oil.
  • ●Beat on medium speed for 2 minutes. Stir in pecans.
  • ●Pour into two greased 8-in. x 4-in. loaf pans.
  • ●Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  • ●Cool for 10 minutes; remove from pans to wire racks to cool completely.

Preparation

Step 1

"Wrapped in foil, they stay moist for quite a while."

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