Printable | Taste of Home

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
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

Printed from tasteofhome.com May 12, 2008

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Pumpkin Bread Ring cont.

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.