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Pumpkin Coffee Cake Recipe
|Milk||1⁄4 Cup (4 tbs), scalded|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105-115° F)|
|Egg||1 , lightly beaten|
|Unsifted flour||2 1⁄4 Cup (36 tbs) (Approximately)|
|Egg yolk||1 , beaten with 1 tablespoon cold water (To Glaze)|
|Cooked mashed pumpkin||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts/Chopped pecans||1 Cup (16 tbs)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
|Light cream/Milk||1 Teaspoon|
Calories 769 Calories from Fat 286
% Daily Value*
Total Fat 32 g49.5%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 126.1 mg
Sodium 275.8 mg11.5%
Total Carbohydrates 109 g36.3%
Dietary Fiber 13.4 g53.6%
Sugars 47.5 g
Protein 19 g37.8%
Vitamin A 40.8% Vitamin C 3.8%
Calcium 10% Iron 27.4%
*Based on a 2000 Calorie diet
Sprinkle yeast over warm water and stir until dissolved.
Combine milk and yeast mixtures, add egg and half the flour, and beat until smooth.
Stir in remaining flour (dough will be fairly soft).
Turn onto a lightly floured board and knead 7-8 minutes until smooth and elastic, adding only enough extra flour to keep dough from sticking.
Place dough in a greased bowl, turn to grease all sides, cover with cloth, set in a warm, draft-free place, and let rise about 1 hour until doubled in bulk.
Punch dough down, turn onto a lightly floured board, and roll into a rectangle about 22"x10".
Mix pumpkin with sugar, spices, and salt and spread evenly over dough, not quite to edges.
Sprinkle with 1/2 cup walnuts and the raisins.
Roll up jelly-roll fashion from the wide side, lift to a greased baking sheet, and coil into a ring.
Cover and let rise in a warm place about 1 hour until doubled in bulk.
Meanwhile, preheat oven to 350° F.
Brush ring with egg glaze and bake 30-35 minutes until well browned and hollow sounding when tapped.
Mix frosting ingredients together until smooth and frost ring while still warm; sprinkle with remaining nuts.
Serve warm or at room temperature.