Ingredients1 h 15 m servings
- 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.
- 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.
- 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.
ReviewsRead all reviews 15
This recipe was very good and moist. I do think it resembled more of a cake than a bread. I also had lots of leftover frosting. Next time im going to cut the frosting recipe in half so I don't w...
This is pretty good. I think the only reason why the family gave it 4 is because it looks like a cake but taste like a bread like it should. I took the other reviewers advice and added cinnamo...
Best Bread EVER!! I originally had this recipe from a Bisquick pamphlet in the early 80's. Lost the recipe in a move and was sooooo happy to find it again. Thank you for the posting. The only ch...
This recipe was wonderful.It was very easy to make. My daughter came home from college and thought it was better than my usual pumpkin bread. her suggestion was to add a little cinnamon to the g...
This was sooooo good. I only used 3 eggs and it came out great. I will definitely be making this a Thanksgiving tradition!
I make this cake every Thanksgiving except the recipe I have calls for a browned butter glaze. Oh yum!!
This is the best pumpkin bread I've ever had. Its more like a cake. super moist.