Prep 5 mins
Cook 40 mins
I'm not sure where this recipe came from originally, my family has been making it for as long as I can remember. This is more like a loaf-shaped cake than a bread, but is delicious!
- 18 ounces yellow cake mix (standard size)
- 3 1⁄2 ounces instant pistachio pudding mix (small box)
- 1⁄4 cup poppy seed
- 1⁄2 cup oil
- 4 eggs
- 1 cup hot water
- Preheat oven to 350.
- Mix all ingredients together and pour into greased loaf pan.
- Bake about 40 minutes or until toothpick comes out clean.
I followed the recipe exactly and the bread came out delicious. I will make this easy and tasty bread again!
This recipe makes a really nice quick bread. The pudding really helps to make it moist and flavorful. I did not add the poppy seeds as DH doesn't care for them, but I don't think it takes away from the overall taste - just the look of the bread. Will definitely make again. Made for Spring PAC, April, 2014.
Very nice 'bread' even if I did include a quarter cup of chopped pistachio nuts (along with the other ingredients)! As per a previous reviewer, I initially poured the batter into 2 smaller 8" loaf pans, but felt they'd be way too small so ended up with my large I did bake it in a 9"x5" loaf pan & that worked just fine! We really enjoyed the flavor combo in this loaf! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef]