Tuesday, April 13, 2010

Lemon Poppyseed Bread

1 pkg. lemon cake mix
1 (3.75 oz.) pkg. instant lemon pudding
1/4 c butter
1/4 c oil
1 c hot water
1/4 c poppyseed
4 eggs

Put all ingredients into a bowl and mix 4 minutes. Pour into two 9 X 5 greased bread pans. Bake 45-50 minutes at 350 degrees until a toothpick poked in the center comes out clean.

Makes 2 loaves.

NOTE: This bread can be made up to a month ahead of time and frozen until you need it.

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