Craftier Moments

Lemon Poppy Seed Bread

August 5, 2025

This bread is quick, easy, as well as, lemony and soft. The recipe makes 2 loaves or 4 smaller loaves.

First, gather your ingredients

  • 1 box lemon cake mix
  • 1 package instant lemon pudding mix
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup water
  • 1/4 cup poppy seeds

Preheat the oven to 350 degrees

Prepare the loaf pans

Pick your loaf pan sizes
Grease the loaf pans
Add waxed paper to the mini loaf pan
  • Grease 2 large loaf pans
  • You can also use 4 small pans
  • I used 1 large loaf pan and 2 small loaf pans
  • In addition to greasing the small pans, place a piece of waxed paper cut to size in the bottom of the pans

Make the batter

Add dry ingredients
Add oil and water
Add eggs
  • Add all ingredients to a medium sized mixing bowl.
  • Combine together for 4 minutes with a mixer.

Compost your egg shells. For more information about composting click on the link. Composting

Pour into the prepared pans

Pour batter into pan
1 Large and 2 mini loaves

Bake

Bake for 40-50 minutes
Use a toothpick to check your bread

Bake at 350 degrees for 40-50 minutes. A toothpick inserted into the middle of the loaf should come out clean.

Cool, then remove from pan

Let your bread cool a bit
Use a knife to release
Remove wax paper from the bottom of the mini loaves

Once the bread comes out of the oven, let it cool a bit. Use a knife to gently release the bread from the sides of the pan.

If it doesn’t want to come out, take your knife, gently go around the sides again. I like to take the knife and push the bread in a little bit. This will help it to release.

For the mini loaves, remember to remove the wax paper from the bottom of the loaf. It will easily peel right off.

Enjoy, share or freeze for later!

Kelly

Kelly