Pumpkin Bread Ring Recipe
Pumpkin Bread Ring Recipe photo by Taste of Home
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Pumpkin Bread Ring Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12-16 servings


  • 1/4 cup butter, 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

Nutritional Facts

1 slice: 341 calories, 12g fat (6g saturated fat), 72mg cholesterol, 375mg sodium, 57g carbohydrate (41g sugars, 2g fiber), 4g protein.


  1. In a 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.
  2. 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.
  3. For glaze, in a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown. Pour into a bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread. Yield: 12-16 servings.
Originally published as Pumpkin Bread Ring in Reminisce September/October 2002, p48

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PenelopeWin User ID: 5924001 58339
Reviewed Oct. 13, 2014

"This was a great tasting cake. I even substituted the baking mix with gluten free bisquick. It was delicious. Very moist and tasty for days. My kids loved it too (they are little and can be picky). I was not particularly fond of the frosting. Next time I will not brown the butter and instead will add some orange food coloring for a Halloween look."

Cklee1403 User ID: 7760621 64480
Reviewed Oct. 7, 2014

"this pumpkin bread ring not only looks pretty but is a very moist bread . The glaze adds extra sweetness without overpowering the pumpkin taste. I made it just like the recipe. The only change I may make next time I might add chopped pecans to the batter"

CYNTN37043 User ID: 4982896 58303
Reviewed Oct. 5, 2014

"It's okay. I thought it was a little bland. The glaze makes it. I found myself not wanting to eat the parts without glaze. It does look pretty,"

countryhearts User ID: 805142 58302
Reviewed Jan. 2, 2012

"Excellent! Everyone loves this and it's so easy. Looks impressive. Has a wonderful taste."

Ralee58 User ID: 6296845 113152
Reviewed Nov. 7, 2011

"Was very good everyone liked it."

dkbaes User ID: 5518408 53579
Reviewed Oct. 25, 2010

"I prepared this recipe last weekend. The flavor was great, however I thought it was a bit dry. I will try this again, but I think I'll add some raisins or maybe some nuts with it. Gotta love fall and the smell of baked goods with pumpkin."

Stacy0402 User ID: 4607362 130175
Reviewed Nov. 20, 2009

"I went to school in New Oxford, PA, so when I saw this recipe was submitted by one of its residents, I had to make it. That was a week ago and I'm on my second ring already.

We love it and I will definitely make it again. I will say, however, that both times I've made it the glaze soaked into the bread and turned out a tan hue rather than white. What didn't soak into the bread ran into the middle of the ring to form a deep puddle and also ran out onto my cake keeper. Obviously, I'm not doing something properly with respect to the glaze. I think next time I'm going with a simpler glaze 'recipe' to see if that helps. Any suggestions would be appreciated.
We love it, even with the bum glaze. :)"

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