Lemon Coconut Poppyseed Quick Bread
From krumkake 15 years ago
- 35 minutes to make
- Serves 12
More recipes from the 90th birthday party...my sister gave me this recipe back in the '70's. You can play around with the flavor by using different instant puddings – I’ve tried Lemon (add some lemon zest to the batter), and Banana Cream – but I think Pistachio, White Chocolate, Cheesecake, Cookies and Cream, and French Vanilla could work, too (you could omit the poppy seeds, if desired - they are so expensive now). Read more Let me know if you come up with any good combinations! It’s a very easy, quick recipe, and the bread is moist and delicious. See less
Ingredients
- 1 box white cake mix (or lemon cake mix for lemon bread) shopping list
- 4 eggs shopping list
- ½ cup vegetable oil shopping list
- 1 cup hot water shopping list
- 1 (3 ounce) box instant coconut Pudding mix (or lemon pudding mix, if using lemon cake mix) shopping list
- ¼ cup poppy seeds shopping list
- ½ cup sweetened shredded coconut shopping list
How to make it
- Put all ingredients, except the shredded coconut, in a large mixing bowl and beat on High speed for 3 minutes.
- Stir in the sweetened coconut by hand.
- Pour batter into 3 greased (bottoms only) 7½ x 3½ loaf pans.
- Bake at 350 degrees for 30 to 40 minutes, until toothpick inserted in center of loaf comes out clean.
- Cool bread in pans for 10 minutes, then gently remove from pan and finish cooling on wire rack.
- These loaves freeze very nicely.
brianna
juels
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" It was excellent "
" It was excellent "