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Ingredients
- 2 1/4 c. all-purpose flour
- 3/4 c. sugar
- 3/4 teaspoon salt
- 1 pkg. active dry yeast
- 1/4 c. lowfat milk
- 1/4 c. water
- 3 T butter
- 3 large eggs
- 1 c. canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon grnd ginger
- 1/2 c. minced nuts
- 1/4 c. raisins
- Lemon Frosting (recipe follows)
Directions
- Mix 1 cup confectioners' sugar and 1/2 tsp grated lemon rind. Add in 1 tbsp lemon juice and sufficient hot water (1-2 tsp) to make frosting of spreading consistency.1. In medium bowl mix together 3/4 cup of the flour, 1/4 cup of the sugar, 1/2 tsp of the salt and yeast.
- 2. Put together lowfat milk, water and butter in saucepan. Heat till very warm. Add in to dry ingredients. Beat at medium speed 2 min.
- 3. Add in 1 egg and 1/2 cup more flour. Beat at high speed 2 min. Stir in sufficient more flour to make soft dough.
- 4. Turn out on lightly floured board and knead till smooth and elastic. Put in greased bowl and turn to grease top. Cover with plastic wrap. Let rise in warm place 1 hour or possibly till doubled.
- 5. Punch dough down. Roll into 22 x 10 inch rectangle.
- 6. Put together pumpkin, remaining sugar and salt and spices. Add in 2 large eggs, reserving 1 yolk. Spread on dough and sprinkle with nuts and raisins.
- 7. Roll up lengthwise and pinch seam to seal. Coil on greased baking sheet, sealing ends. Let rise 45 min or possibly till light.
- 8. Mix reserved egg yolk and 1 tbsp water. Brush on cake. Bake at 350 degrees for about 30 min. Remove to rack. Cool and spread with frosting. Makes 1 coffee cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 316 | |
| Calories from Fat 70 | 22% |
| Total Fat 8.18g | 10% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 317mg | 13% |
| Potassium 219mg | 6% |
| Total Carbs 53.69g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 22.97g | 15% |
| Protein 8.33g | 13% |
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