Prep 10 mins
Cook 45 mins
This recipe is my grandmothers.I don't know where she aquired it but I have always had it at her house. A tried and true favorite in our family. This one doesn't stay around long! Great for gift giving too! This recipe I have found works better if you split the batter into 2 loaf pans. It makes lots of batter so making 2 instead of one seems to be the consensus here.
- 1 box butter pecan cake mix
- 1 box toasted coconut pudding mix
- 4 eggs
- 3⁄4 cup vegetable oil
- 1 cup hot water
- 1⁄4 cup poppy seed
- Preheat oven to 325.
- In a large bowl mix all ingredients together.
- Put in a buttered 2 9"loaf pans and bake for@ 45 minutes, testing with a toothpick for doneness.
- Let cool and slice.
I found the bread quite tasty, but there were changes I had to make because a couple of the ingredients were not available in Tucson: "butter-pecan cake mix" and "toasted coconut pudding mix." The closest I could come (after checking at all 4 of our major chains and one independent store) was a yellow cake mix and Coconut Cream pudding mix. I liked it well enough to try again, and experiment with some added chopped pecans and toasted coconut. I expect that the texture will be considerably different, but it should taste at least as good! I'm looking forward to making that sort of adaptation to use as holiday gifts!
This bread is so yummy. It was sweet and moist.My boys ate it up. Imade it exactly as written.Thanks for a wonderful recipe. This would be a great bread to give as a gift.