Servings: 8 people
Calories: 350kcal
Cost: $10
Equipment
- Loaf pan
- Mixing bowls
- Measuring cups and spoons
- Toothpick
- Parchment paper (optional)
Ingredients
- 1 can (8-count) refrigerated biscuits
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract. Mix until smooth.
- Separate the biscuits and cut each one into quarters, rolling each piece into a ball.
- Dip each biscuit ball in melted butter, then coat it in the pumpkin mixture. Layer them in the prepared loaf pan, pouring any remaining butter and pumpkin mixture over the top.
- Bake for 30-35 minutes or until golden brown and cooked through, checking doneness with a toothpick.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a serving plate.
Notes
For an extra touch, sprinkle some cinnamon sugar on top before baking. Feel free to add a bit more pumpkin pie spice if you love a stronger flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
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