Pumpkin Bread Ring

• 1/4 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 can (15 ounces) 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
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 4 to 6 tablespoons water

1. In a 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 350u0b0 for 55-60 minutes or until a toothpick inserted in 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 bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread.

butter, sugar, brown sugar, eggs, solidpack pumpkin, biscuitbaking mix, ground cinnamon, ground ginger, ground cloves, ground nutmeg, milk, butter, sugar, vanilla, water

Taken from www.tasteofhome.com/recipes/pumpkin-bread-ring/ (may not work)