Poppy Seed Bread

3.5 of 5 (37)
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Nutritional Info
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 4.8 g
  • Cholesterol: 1.0 mg
  • Sodium: 159.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Poppy Seed Bread calories by ingredient
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Straight from Momís recipe box.
Straight from Momís recipe box.


    1/2 cup reduced fat sour cream
    1 cup egg substitute
    1/2 cup sherry
    1/3 cup poppy seeds
    1/2 cup canola oil
    1 pkg instant fat free, sugar free vanilla pudding
    1 pkg yellow cake mix


1. Mix all ingredients together using the minutes required by the cake mix instructions. Pour batter into sprayed bread baking dishes (2/3 full).
2. Back at 375 degrees for 35-40 minutes or until inserted toothpick to the center comes out clean.

Makes 36 servings.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • 25 of 26 people found this review helpful
    the Cake Mix doctor cookbook has a very similar recipe... but strongly suggests not using the fat free sugar free pudding because of the after taste it gets while cooking.... use the regular instant pudding -the calorie savings isn't worth it - 5/13/09

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  • 16 of 17 people found this review helpful
    I also would not use canola oil... applesauce instead to save on fat, and maybe one tablespoon of olive oil.

    I think it would be better with lemon cake mix and regular lemon pudding... I love lemon poppyseed bread!
    - 5/13/09

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  • O.K.
    10 of 10 people found this review helpful
    My family thought it was ok, but I thought it had a funny aftertaste. I think it's the sugar free vanilla pudding. I will have to think of somthing to substitute if I am going to make this again. - 5/13/08

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  • Very Good
    8 of 8 people found this review helpful
    Very moist cake/bread! Calories can be reduced by switching applesauce for oil, using reduced sugar cake mix, fat free sour cream. Next time, I'm going to use less poppy seeds (very high calories for 1/3 cup) and switch vinegar w/lemon juice & splenda for cooking sherry. - 5/18/09

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  • 8 of 10 people found this review helpful
    36 servings? C'mon. Not worth making if the serving is that small. I don't think it would keep for 36 days! - 11/10/08

    Was this review helpful?   yes  No
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