Pumpkin Bread Ring
A moist, spiced pumpkin bread ring with warm cinnamon, ginger, cloves, and nutmeg, perfect for fall gatherings, brunch, or cozy dessert moments.
Ingredients
Instructions
- Beat all ingredients together until well combined.
- Pour the batter into a well-greased and floured 12-cup Bundt cake pan.
- Bake at 350°F (175°C) for 50 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until fluffy before folding them into the batter. If you don't have Bisquick, you can substitute it with 3 cups of all-purpose flour mixed with 1 tablespoon of baking powder and a pinch of salt. Adding chopped nuts or chocolate chips can elevate the flavor, making it even more decadent.
Serving Suggestions
Slice the pumpkin bread ring and serve it warm with a pat of butter or cream cheese for a delightful treat. It pairs beautifully with coffee or tea, making it an ideal breakfast or snack option. Consider serving it alongside a salad or bowl of soup for a cozy autumn meal, or browse more American recipes for additional ideas.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm it in the microwave for 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread Ring contains roughly 409 calories, with 5g protein, 63g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (25% of the Daily Value), iron (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin C and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Simply roast or steam the pumpkin until tender, then puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz can. Adjust the moisture slightly by reducing the milk if needed, as fresh pumpkin can be wetter.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the Bisquick with a gluten-free baking mix. Ensure that all other ingredients, especially the baking powder, are certified gluten-free. You may need to adjust the liquid ingredients slightly to achieve the desired batter consistency.
What can I add for extra flavor?
For extra flavor, consider adding a teaspoon of vanilla extract to the batter or mixing in a cup of chopped walnuts or pecans. Dried cranberries or chocolate chips can also add a delightful twist, making it a perfect pairing for recipes like Grandma'S Refrigerator Cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).