Pumpkin Bread bunt cake!

 

 

Ingredients

• 1/4 cup butter (no substitutes), softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 (15 ounce) can 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 tablespoons water

Directions

1. In a mixing 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 degrees F 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 mixing bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread.