• Prep Time:
  • Cooking Time:
  • Serves: 25 Servings

Pumpkin Tea Ring

  • Recipe Submitted by on

Category: Desserts, Diabetic

 Ingredients List

  • 1 tb Active dry yeast;
  • 1/4 c Warm water
  • 1 c Milk; skim
  • 1/4 c Vegetable oil;
  • 2 tb Sugar
  • 1/2 ts Salt
  • 5 c Whole wheat flour;
  • (5 1/2 c)
  • 16 oz Pumpkin; canned
  • 1 ts Cinnamon
  • 1/2 ts Nutmeg
  • 1/4 ts Cloves
  • 1/2 c Dark raisins or currents;
  • 2 tb Margarine
  • 2 tb Honey;


Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more
cups of flour. Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled in bulk (about
1 hour). Punch down dough and turn onto a lightly flour surface and
knead in the remaining flour to make a smooth elastic dough, about 5
minutes. Melt the margarine and honey together in a saucepan. Break
off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

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