Friday, December 23, 2011

Pumpkin Bread

When I was little my mom would get her monthly magazine subscription and tear out the recipes she liked.  We'd cut recipes off boxes, soup can labels...if it had a yummy sounding recipe, out came the scissors.  Photo albums are great for keeping your cut out recipes.  The pages are sticky and you can arrange things anyway you want. 
To this day my mom has her big photo album recipe book.  And now that I'm writing about it, I'm trying to think of a way to have it appear in my house so that I can scan all my favorite recipes.  Mom, I know you're reading this.  ;)

One of my favorite recipes to make is the Pumpkin Ring.  It's a pumpkin bread recipe from Bisquick, and it's delicious!  The original recipe has the ring of pumpkin-y goodness drizzled with a basic glaze, but I like it straight up.  I make this bread every year for my Christmas Cookie plates and everyone loves it.





Pumpkin Ring
from Bisquick

Ingredients:
3 cups Bisquick**
2  1/2 teaspoons pumpkin pie spice
1 cup sugar
1 cup brown sugar
1 -16oz can pumpkin
1/2 cup butter, softened
4 eggs
1/4 cup milk

Directions:
  1. Preheat oven to 350 degrees F.  Grease and flour a 12-cup Bundt pan.
  2. In a medium bowl, combine Bisquick and pumpkin pie spice.  Beat all ingredients on low speed for 30 seconds, scraping bowl constantly.  Beat on medium speed for 3 minutes, scraping bowl occasionally.  Pour batter into prepared pan.
  3. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.


For those you of that like some added sweetness...

Glaze: Beat 1 cup powdered sugar with 1 tablespoon milk and 1/2 teaspoon vanilla until smooth.  Drizzle over cooled Pumpkin Ring.


**If you don't have Bisquick in the house, don't fret...you can whip up your own substitute - Mix together 3 cups all-purpose flour, 1  1/2 tablespoons baking powder and 1  1/2 teaspoons salt.

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