Pumpkin Coffee Cake
| Yield: | 8 Servings |
| Categories: | Desserts |
| 1/4 | c | Milk, scalded |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 3 | tb | Butter or margarine |
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water (105-15 degrees F.) |
| 1 | Egg, lightly beaten | |
| 2 1/4 | c | Unsifted flour (about) |
| 1 | Egg yolk, beaten with 1 tablespoon cold water (glaze) | |
| Filling: | ||
| 3/4 | c | Cooked, mashed pumpkin |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/2 | ts | Salt |
| 1 | c | Chopped walnuts or pecans |
| 1/4 | c | Seedless raisins |
| Frosting: | ||
| 1/2 | c | Sifted confectioners' sugar |
| 1 | ts | Milk or light cream |
| 1/8 | ts | Vanilla |
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