Coconut Cream Poppyseed Bread

1 (18.25 ounce) box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 cup water
1 small box instant coconut cream pudding mix
4 teaspoons poppy seeds

Put all ingredients in large bowl and using electric mixer, beat for 2 minutes. Pour into 2 greased and floured bread pans. Bake at 350 degrees F for about 40 minutes or until done. Let cool in pans for 15 minutes and turn out.