My mom ran an in-home daycare for 30-ish years. Along with making money to support us and the farm she did this, in part, so that she would be there when we got home from school. I didn’t realize what a privilege this was, until many, many years later.
We would get off the school bus (with a gaggle of daycare kids) and have cookies, muffins, popcorn, and homemade bread with fresh jam for afterschool snacks. Yes, yes this was as amazing as it sounds.
This poppy seed bread recipe was a staple in those days.
She kept the pantry stocked with the ingredients and would whip up something during nap time. And when I dug her recipe box out of the cupboard a few months back, I was happy to find the recipe written in my mom’s super vague style.
As you can see this is semi-homemade baking at it’s finest. But when you have 3 daughters and who knows how many daycare kids at your house at any given time, you gotta do you.
No shame here. Especially ’cause it’s good!
Here is the recipe, written out all fancy-like.
Marie’s Super Simple Poppy Seed Bread
- 1 box white cake mix
- 1 box vanilla pudding
- 4 eggs
- 1/2 cup grapeseed oil
- 1/4 cup poppy seeds
- 1 cup warm water
- Preheat oven to 350. Butter two loaf pans set aside.
- Place all ingredients in a large mixing bowl. Beat until smooth.
- Divide the batter between the prepared loaf pans. Place in preheated oven and bake for about an hour (or until knife inserted in center of the loaf comes out clean).
- Let the loaf cool until they are able to be handled easily. Remove from pans and let cool completely.
PS. The recipe is at it’s best when it is completely cool. The cooled bread has a wonderful crust.
Pin the recipe for later!