Poppy Seed Bread is a family favorite and has been a holiday tradition for as long as I remember. We have it every Christmas morning, or when the mood strikes. I like it warm with butter, oh my gosh it’s good. It’s so good my sister is even having it made into her wedding cake! The recipe calls for chopped nuts, I think pecans are best however, my son doesn’t like nuts so for the last 17 years I’ve been leaving them out. This recipe came from my Grandma Sarah, she was a wonderful cook.
Poppy Seed Bread
1 box yellow cake mix
1 small box instant French vanilla pudding
8 oz. sour cream
4 eggs
1/2 c. cream sherry
1/2 c. oil
1/3 c. poppy seeds
1/2 c. chopped nuts
In a large bowl mix together cake mix, pudding mix, sour cream, eggs, sherry and oil, mixing for 2 minutes. Fold in poppy seeds and nuts. Bake in a large greased loaf pan at 350° for 1 hour or until done. I use two smaller loaf pans instead of one big one.
Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to Him and He will make your paths straight. ~Proverbs 3:5-6 (NIV)
Our Christmas morning favorite
Great memories!