Coconut Cream Poppyseed Bread
- 1 (18.25 ounce) box yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 small box instant coconut cream pudding mix
- 4 teaspoons poppy seeds
- Put all ingredients in large bowl and, using electric mixer, beat for 2 minutes.
- Pour into 2 greased and floured bread pans.
- Bake at 350 degrees F for about 40 minutes or until done.
- Let cool in pans for 15 minutes and turn out.