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Coconut Cream Poppyseed Bread
1 (18.25 ounce) box yellow cake mix
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.
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