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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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 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:
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.
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