This recipe for Lemon Poppy Seed Bread, by Faye Schiwal, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg lemon cake mix 1 small (3.4 oz) pkg instant lemon pudding 4 eggs 1 cup warm water 1/2 cup vegetable oil 4 tsp poppy seeds
Mix all ingredients and beat until well mixed. Fold in poppy seeds. Pour into 2 greased 9 x 5 x 3 loaf pans. Back at 350º for 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans.
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