Betty Goff's Lemon Poppyseed Bread

1 January 1980, my father-in-law, Robert Davis Goff, married Elizabeth Jane Bassford. Elizabeth preferred being called Betty. This was Betty's contribution to the family cookbook. We served this for the Princess Academy Open House.

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:

Mix all ingredients together and then mix four minutes. Pour into three small, well greased, bread pans. Bake at 325 degrees for 40 minutes.

Roger's Pumpkin Bread

This is a recipe my husband brought back from his mission in Minnesota-Manitoba Mission 1970-72. We had this for refreshments at the Princess Academies Open House this week.

Ingredients:

Single batch Triple Batch

1 cup pumpkin 3 cups pumpkin (1 large size can)
2 eggs 6 eggs
1 1/2 cups sugar 4 1/2 cups sugar
1/2 cup vegetable oil 1 1/2 cups vegetable oil
1 1/2 flour 4 1/2 cups flour
1 teaspoon baking soda 1 Tablespoon baking soda
1/4 teaspoon baking powder 3/4 teaspoon baking powder
1/2 teaspoon nutmeg 1 1/2 teaspoon nutmeg
1/2 teaspoon cinnamon 1 1/2 teaspoon cinnamon
1/2 teaspoon cloves 1 1/2 teaspoon cloves
3/4 teaspoon salt 2 1/4 teaspoon salt
1/4 cup chopped walnuts 3/4 cup chopped walnuts

Directions:

Mix all spices in a small bowl, then blend well with flour. Add the rest of the ingredients and mix thoroughly. Pour into greased loaf pans. Bake in preheated 325 degree oven for 90 minutes. If baked in a glass pan, 75 minutes. Cool 10 minutes. Remove from the pan. Slice and serve, good hot or cold. Stores well in the freezer. To store in freezer, cool completely, and store in ziplock bag.