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Pumpkin Bread Ring

 Pumpkin Bread Ring
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
12-16 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 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

Directions

  • 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.
  • 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

2 of 2

Pumpkin Bread Ring (continued)

Directions (continued)

  • 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 bowl; beat in
  • confectioners' sugar, vanilla and enough water to achieve drizzling
  • consistency. Drizzle over cooled bread. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 341 calories, 12 g fat (6 g saturated fat), 72 mg cholesterol, 375 mg sodium, 57 g carbohydrate, 2 g fiber, 4 g protein.