Poppy Seed Snack Bread

This is a pantry-shortcut quick bread that leans on a white cake mix and a packet of coconut instant pudding to do most of the work. The pudding mix is the secret weapon here, adding moisture and a subtle coconut undertone that keeps the loaf tender for days.

Four eggs in two loaves is a high ratio, and that is on purpose. The eggs give structure to a batter that is sweet enough to behave more like cake, which is why these slices hold up well to toasting or buttering.

Fold the poppy seeds in last with a light hand. Overmixing develops gluten and turns the crumb tough, which is the one easy way to ruin a recipe this forgiving.

The two-loaf yield is built for sharing. Wrap one in foil for a neighbor, freeze the other for next week.

Kitchen Tips

• Use hot water as the recipe calls for. It activates the pudding mix faster and bumps up rise.
• Grease and flour the pans well. A cake-mix loaf with cup of oil sticks easily.
• Check at 35 minutes with a skewer. Pulled too late, the edges turn dry while the center stays gummy.
• Cool 10 minutes in the pan before turning out. Hot loaves break apart.

Variations

• Swap coconut pudding for lemon and add a teaspoon of lemon zest for a poppy seed lemon loaf.
• Drizzle with orange glaze made from juice and powdered sugar.
• Add 1 teaspoon almond extract for a more classic poppy seed bread flavor.