This is a wonderful sweet, breakfast-type bread that can be eaten all day long. This is fantastic served warm with butter or at room temperature.
Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 9x5-inch loaf pans.
Stir cake mix and water together in a large bowl; add vegetable oil, pecans, pudding mix, eggs, poppy seeds, vanilla extract. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 15 minutes. Increase temperature to 300 degrees F (150 degrees C) and bake until a toothpick inserted in the center of a loaf comes out clean, about 45 more minutes.
Per Serving: 260 calories; protein 2.9g; carbohydrates 32.5g; fat 13.4g; cholesterol 46.5mg; sodium 275.6mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.