LEMON POPPY SEED BREAD

1 box (18 1/4-oz) white cake mix without pudding
1 pkg (3.4-oz) instant lemon pudding mix
4 eggs
1 cup warm water
1/2 cup vegetable oil
4 tsp poppy seeds

Preheat oven to 350 degrees.
Grease two 9 x 5 x 3-inch loaf pans; set aside.

In a mixing bowl, combine the cake and pudding mixes, eggs, water and oil; beat until well mixed. Fold in the poppy seeds.

Pour into the two prepared loaf pans and bake at 350 degrees for 35-40 minutes or until bread tests done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Yield: 2 9-inch loaves.

I got this several years ago from a TOH cookbook.

It is quick, easy, and tasty.