Pumpkin Bread Ring Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 341
  • Fat:
  • 12 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 72 mg
  • Sodium:
  • 375 mg
  • Carbohydrate:
  • 57 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Pumpkin Bread Ring

Reminisce

I've been making this moist bread for years. It looks pretty on the table and provides a nice taste of pumpkin on your menu when you're not planning pumpkin pie for dessert. -Theresa Stewart, New Oxford, Pennsylvania

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 55 min. + cooling

Ingredients:

  • 1/4 cup butter (no substitutes), softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups biscuit/baking mix
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup milk
  • GLAZE:
  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 to 6 tablespoons water

Directions:

In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the biscuit mix, cinnamon, ginger, cloves and nutmeg; add to the creamed mixture alternately with milk. Pour into a greased 10-in. fluted tube pan.
    Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
    For glaze, in a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown. Pour into a mixing bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread. Yield: 12-16 servings.


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