Pumpkin bread ring recipe
Pumpkin Bread Ring recipeThis article was published by: Matthew
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- 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
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.
Reference: Pumpkin bread ring recipe
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