Pumpkin Bread

October 11, 2009

1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
1 can 15 oz. 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
 
In a mixing bowl, cream butter and sugars.
Add the eggs, one at a time, beating well after each addition.
Add canned pumpkin and 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 for 55-60 minutes at 350*F.

Cool for 10 minutes before removing from pan to wire rack.

GLAZE:
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
4 tablespoons water

Use a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown.
Pour into a mixing bowl;
beat in confectioners’ sugar, vanilla and enough water to achieve drizzling consistency.
Drizzle over cooled bread.

Posted in Favorite Recipes