Pumpkin Poppy Seed Bread or muffins or cake....

It's that time! Mmmmm... I love me some pumpkin. So I have this REALLY good banana poppy seed bread recipe that I got from my best friend in school's, grandmother. I thought I had lost it, but found it about 7 years ago! Score! when I was cleaning out a drawer. About two years ago around this time I thought I bet I could use the basics of the banana bread recipe, but make a pumkin bread. When I went to the store and was trying to decide what pudding mix I would use I ran across pumpkin jello (around Thanksgiving) but I have done it with butterscotch too! Both are yummy. Not sure I can tell much of a difference so do not feel you are missing out of you cannot find the pumpkin. So here is what I did...

1 pkg spice cake mix

1 pkg instant pumpkin or butterscotch pudding

2 eggs

1 cup whole wheat flour

1/2 cup canola oil

1 16oz can of pumpkin

1 tsp baking soda

3 Tbsp poppy seed

1 cup water

*cinnamon and brown sugar

Bake at 375. If you can dump boxes and measure just a little you will have no problem with this. Prep time is about 10 minutes. Depending on what you make it in, that will adjust your cooking time.

Bread Pan-60-75 minutes

Muffins-20-23 minutes

9x13-28-30 minutes

About mid-way through the cooking time, before the bread is done *I sprinkle some cinnamon and brown sugar on top for a little extra yummy goodness.

Dump and Mix in one bowl.

I have done this in a bread pan, muffin tins and a 9x13 dish (almost like a sheet cake). They are all good. I just mix it up depending on what I want it for or how much time I have. I have also used a can of pumpkin pie filling. It is good as well. Just with some extra spices.

* to do the banana poppy seed bread it is yellow cake mix, vanilla or cheesecake instant pudding and 3 cups of bananas mashed.

The final in a 9x13