1/4 c. poppy seed
1 c. hot water
1 (18 1/4 oz.) pkg. yellow cake mix without pudding
1 pkg. instant pudding (pistachio, toasted coconut or butter pecan)
1/2 c. vegetable oil
4 eggs

Soak poppy seed in hot water for 10 minutes before starting batter. In large bowl of electric mixer, combine cake mix, pudding mix, oil, eggs and water-poppy seed mixture. Beat on low speed to blend, then on medium speed 2 minutes, until smooth and well mixed.

Pour into 2 greased and floured 9 x 5 inch loaf pans and bake at 350 degrees for 40-50 minutes, or until bread tests done. Cool in pan 10-15 minutes; remove from pan and cool completely.