Pumpkin oatmeal ring
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Pumpkin oatmeal ring
  Pumpkin    Oatmeal    Breakfast  
Last updated 6/12/2012 1:19:18 AM. Recipe ID 50583. Report a problem with this recipe.
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      Title: Pumpkin oatmeal ring
 Categories: Dorcas, Breads, Breakfast
      Yield: 16 Servings
    1/2 c  Butter or margarine
    3/4 c  Flour
    1/2 c  Quick oats
    1/2 c  Pumpkin seeds, shelled
    1/4 c  Sugar

      3 c  Flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/4 ts Allspice
    1/8 ts Cloves
      2    Eggs
     16 oz Canned pumpkin
      1 c  Brown sugar, packed
    1/2 c  Syrup
           -maple, or maple flavor
    1/4 c  Salad oil
      1 c  Quick oats
   Mix topping ingredients until well blended.  Set aside.
   Preheat oven to 350~.  Grease 10 inch Bundt pan.  In a large bowl,
  mix flour, nest 5 ingredients, and 1 teaspoon salt.
   In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown
  sugar, syrup and oil until blended Stir pumpkin mixture and oats into
  flour mixture just until flour is moistened. (Batter should be lumpy.)
   Spoon batter into pan.  Sprinkle topping evenly over batter. Bake
  about 1 hour and 15 minutes or until toothpick inserted in center of
  cake comes out clean.
   If topping starts to brown too quickly, cover loosely with foil
  during last 10 minutes of baking. Cool in pan on wire rack 10
  minutes; remove from pan. Cool completely on rack.

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Recipe ID 50583 (Apr 03, 2005)

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