Pumpkin Bread Ring Recipes
PUMPKIN COFFEE RING
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. -Carol McCartney, Danville, Ohio
Provided by Taste of Home
Time 45m
Yield 1 ring.
Number Of Ingredients 22
Steps:
- In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Nutrition Facts : Calories 217 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 193mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN RING CAKE
Family tired of pumpkin pie? Let them eat cake this time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
- Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.
Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg
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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- 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 in the center comes out clean. Cool for 10 minutes before removing from 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.
Nutrition Facts : Calories 341 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 375mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH PUMPKIN BREAD
A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts.
Provided by Stacia Hayes
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
- Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
- Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
- Pour into prepared baking dish.
- Bake at 350°F for 1 hour 15 minutes.
- •Options:.
- BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
- MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
- Freezable for a quick, healthy alternative for dessert.
Nutrition Facts : Calories 310.9, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 260.7, Carbohydrate 46.5, Fiber 1, Sugar 26.2, Protein 4
PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY
Here's what you need: vegan cream cheese, lemon juice, vanilla extract, pure maple syrup, all-purpose flour, brown sugar, cinnamon, allspice, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, unsweetened pumpkin puree, vegetable oil, water, vanilla extract, nonstick cooking spray
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
- Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
- In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
- Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
- Generously grease a bundt pan with nonstick spray.
- Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
- Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 7 grams, Sugar 24 grams
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PUMPKIN BREAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory BreadsCalories 166 per serving
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
THE BEST PUMPKIN BREAD RECIPE | EASY HOMEMADE PUMPKIN BREAD
From lifeloveandsugar.com
4.9/5 (15)Calories 242 per servingCategory Dessert
- 2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
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EASY PUMPKIN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (300)Total Time 1 hr 10 minsServings 2Calories 240 per serving
- Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9" x 5" loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts., In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water., Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine., Mix in the chips and nuts, if you're using them.
- Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half., Spoon the batter into the prepared pans.
- Sprinkle the tops of the loaves with coarse sparkling sugar., Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter., Remove the bread from the oven, and cool it on a rack.
PUMPKIN BREAD PUDDING | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (24)Total Time 1 hr 35 minsServings 24
- In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend., Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven., Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it.
- Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator., Preheat your oven to 350°F., When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread., Sprinkle with grated nutmeg, and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes., Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger., Store, covered, in the refrigerator for up to 5 days.
PUMPKIN BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (52)Total Time 1 hrCategory EasyCalories 164 per serving
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
- In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
PUMPKIN BREAD WITH CREAM CHEESE ICING | GIMME DELICIOUS
From gimmedelicious.com
5/5 (6)Total Time 1 hr 10 minsCategory DessertCalories 315 per serving
- Preheat the oven to 350 degrees F. Line a parchment paper on a greased 9X5 loaf pan and keep it aside.
- In a medium bowl, combine the dry ingredients together; flour, salt, baking soda, and pumpkin pie spice.
- In another bowl add in the eggs, white sugar, and brown sugar and whisk until the sugar dissolves. To the same bowl add oil, milk, and pumpkin puree and whisk until well combined.
- Gradually pour this pumpkin mixture into the dry ingredients bowl and stir it well to combine completely without any lumps.
PUMPKIN BREAD (NO MIXER!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (167)Total Time 1 hr 15 minsCategory Bread
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
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