Cranberry Pumpkin Ring

• 1 3/4 to 2 1/4 c. unbleached or all-purpose flour
• 1 pkg. active dry yeast
• 1/2 c. milk
• 1/3 c. sugar
• 1/4 c. butter or margarine
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 egg
• 1/2 c. canned pumpkin
• 1 1/4 c. whole wheat flour
• 1 1/4 c. cranberries
• 1/3 c. sugar
• 1 tsp. finely shredded orange peel
• 1/2 tsp. ground cinnamon
• 2 Tbsp. butter or margarine
• 1 c. sifted powdered sugar
• 4 tsp. milk
• 1/4 tsp. orange extract

1. In a mixer bowl, combine 1/2 cup flour and yeast.
2. In a saucepan, heat 1/2 cup milk, 1/3 cup sugar, 1/4 cup butter or margarine, 1 teaspoon cinnamon, nutmeg, cloves and 3/4 teaspoon salt until warm (115u0b0 to 120u0b0).
3. Add to flour mixture.
4. Beat with an electric mixer on low speed 1/2 minute, scraping sides of bowl. Add egg and pumpkin.
5. Beat 3 minutes on high speed.
6. Using a spoon, stir in whole wheat flour and as much of the unbleached flour as you can.

unbleached, active dry yeast, milk, sugar, butter, ground cinnamon, ground nutmeg, ground cloves, egg, pumpkin, whole wheat flour, cranberries, sugar, orange peel, ground cinnamon, butter, powdered sugar, milk, orange extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824417 (may not work)