Pumpkin bread ring

Pumpkin Bread Ring recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Pumpkin bread ring, recipe Rating: 4.4
Number of votes:84

Ingredients:

3 cups Bisquickbaking mix

1 cup brown sugar, packed

4 eggs

1/4 cup milk

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 cup sugar

1/4 cup butter or margarine

1 can (16 ounces) pumpkin

2 teaspoons cinnamon

1/4 teaspoon cloves

Instructions:

Heat oven to 350. Grease and flour 12-cup bundt cake pan. Beat all ingredients in large mixing bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 3 minutes. Spread in pan and bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes; remove from pan. Cool completely; drizzle with Brown Butter Glaze. Cut small.

Brown Butter Glaze:Heat 1/3 cup butter or margarine over medium heat until delicate brown. Blend in 2 cups powdered sugar and 1-1/2 teaspoons vanilla. Stir in 4 to 6 teaspoons hot water until smooth and of proper consistency.

Serves:30