What do book clubs, family dinners, afternoon bridge, potlucks, and bake sales have in common? They are excellent opportunities to show off your poppyseed bread. Feel the love – share a slice of this bread and let the oohs and ahhs begin. This recipe is quick, easy, and a great way to create a share-worthy snack or dessert. Everyone – the kids, grandkids, and great grandkids – devour this at our holiday gatherings.

Easily convert this recipe to gluten- or coconut-free with simple substitutions. Enjoy.

Poppyseed Bread

Ingredients:

1 box yellow cake mix (may substitute the gluten-free option)
1 small package instant coconut pudding mix (substitute vanilla if unable to find or have coconut allergies)
1 tsp vanilla extract (leave out if using vanilla pudding mix)
1 cup hot water
½ cup vegetable oil
4 eggs
¼ cup poppyseeds
1 bundt pan (or 2 loaf pans)

Instructions:

Preheat oven to 350 degrees and prepare bundt pan*.
In a large bowl, pour in the cake mix and pudding powder. Mix with a fork.
Add the remaining ingredients in the order listed. Beat on low for 30 seconds to blend, then high for two minutes, scraping the sides of the bowl to fully blend.
Pour into prepared pan(s). Bake 45 minutes or until the toothpick test is clean.
Cool for 10 minutes in pan, then move to wire rack for cooling.

*Preparing your pan for the perfect release

You’ll need:

butter, shortening, or cooking spray
flour
parchment paper

Tear a square of parchment paper (or a piece of paper towel). Put a generous dollop of grease on one side and get a grip on the opposite side, keeping your hand clean. Smear grease over every inch of the inside of the pan: the bottom, sides, groves of the bundt pan, and corners. Be generous! If you’re using a spray, just liberally spray all over the inside of the pan. Sprinkle a tablespoon of flour inside the greased pan – take the pan over to your sink and tilt it back and forth, tapping the bottom and sides as needed to shake up the flour and evenly cover all of the greased surfaces. Add grease to the missed spots and extra flour as needed. Once your pan is evenly covered – gently tap the bottom to shake out any excess. This is guaranteed to be worth the effort.

Bundt pan sprayed with cooking spray and floured to prevent sticking

Cook in pan so bread pulls away from the sides for easy release

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Merry Beth Freienmuth

Merry Beth became a partner in Green Lotus in 2009 and in 2013 retired from her corporate position as vice president of marketing for a global franchise company to focus full-time on Green Lotus. Now Green Lotus’s sole owner, she is also director of training for Green Lotus's Registered Yoga School and a core faculty member of the training programs.