Pumpkin Bread Ring 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 Printed from tasteofhome.com May 20, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pumpkin Bread Ring cont. 2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 4 to 6 tablespoons water 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 Printed from tasteofhome.com May 20, 2008 Copyright Reiman Media Group, Inc © 2008

	Pumpkin Bread Ring 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. Printed from tasteofhome.com May 20, 2008 Copyright Reiman Media Group, Inc © 2008