Category: DESSERTS

HAWAIIAN BANANA BREAD ~ BLOG 365.114

HAWAIIAN BANANA BREAD adapted from SMART SCHOOL HOUSE

yields 2 loaves or 22-24 cupcakes

This updated and fresh version of banana bread will make your gram’s old version move to the back of your recipe file! The pineapple, coconut and drunken raisins give this a new outlook on banana bread and will become your go to recipe!

2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 LARGE eggs
1/4 cup Malibu rum
1/3 cup golden raisins
1 VERY ripe banana, mashed
20 ounce can of crushed pineapple in juice, not drained
¼ cup shredded coconut, sweetened

  • Preheat oven to 350°.
  • Prepare loaf pans with non-stick spray (Baker’s Joy is best) or parchment paper.
  • Pour rum over the raisins and set aside for 10 minutes.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.
  • 
In a separate large bowl, cream together the butter and sugar on low speed until creamy.
  • 
Add eggs and continue to gently mix until incorporated.

  • Add and slowly mix in the mashed banana and pineapple.

  • Gradually add the dry ingredients to the wet ingredients.
  • Drain raisins of any excess liquid and save the liquid to make yourself a drink 🙂
  • 
Fold in the shredded coconut and raisins.

  • Pour batter into loaf pans.
  • 
Bake for 1 hour until toothpick comes out clean.

  • Allow the bread to cool COMPLETELY before removing it from the pan!


 

OLD FASHIONED WACKY CAKE aka DEPRESSION CAKE or WAR CAKE ~ BLOG 365.98

I’ve been obsessed with WWII lately. I’ve also been researching recipes that were popular during times of rationing and this one caught my attention, so much so that I JUST had to try it! I’m so glad I did – it is completely scrumptiously rich and moist and uses NO eggs, milk or butter! I’ve updated the original ingredients and instructions a bit.

OLD FASHIONED WACKY CAKE aka DEPRESSION CAKE or WAR CAKE

1½ cups flour
1 cup sugar
4 3 tablespoons QUALITY cocoa powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons NEUTRAL oil
1 tablespoon vinegar
2 1 teaspoons PURE vanilla
1 cup water

  • Preheat oven to 350°.

  • Spray 8×8 inch cake pan with Baker’s Joy.
  • Whisk together the flour, sugar, cocoa powder, baking soda, and salt in an 8×8 inch pan large bowl.
  • Make 3 wells in the flour mixture.
  • Pour the oil into one well, the vinegar into another well, and the vanilla into another well.
  • Pour the water over everything.
  • Whisk the mixture until cake batter forms. You may need to use a spatula on the corners of the pan to make sure all of the dry ingredients get mixed in. Spread into prepared cake pan.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool, slice, and serve.
  • Top the cake with powdered sugar, whipped cream, or frosting (chocolate or cream cheese are best). 


PRETTY IN PINK TRES LECHES (3 MILKS) CAKE ~ BLOG 365.86B

You can make the cake a day ahead before poking it with holes and storing it tightly wrapped at room temperature. The cake benefits from sitting in the refrigerator to absorb all of the milk. It needs at least 1 hour but can sit in the fridge overnight before frosting and serving. The longer it sits, the more it can absorb, making the cake better and better.

CAKE
1 1/2 cups AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 – 1/2 cup freeze dried fruit powder, optional
5 LARGE eggs, separated
1 1/4 cups granulated sugar, divided
1 teaspoon PURE vanilla extract
1/2 cup WHOLE milk
4 tablespoons unsalted butter, melted and cooled

  • Preheat oven to 350°.
  • Grease a 13″ x 9″ baking pan with cooking spray.
  • In a large bowl sift together the flour, baking powder, salt and freeze dried fruit powder if using.
  • In a medium bowl, using a handheld mixer on medium-high speed, beat egg yolks and 1 cup sugar until stiff ribbons trail behind beaters.
  • Beat in vanilla.
  • In another large bowl, using handheld mixer on medium-high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  • Add yolk mixture to dry ingredients and beat to combine.
  • Add milk and butter and beat until combined.
  • Gently fold in egg whites until just combined.
  • Pour batter into prepared pan.
  • Bake cake until a tester inserted into middle of cake comes out clean, about 30 minutes.
  • Let cool.

FILLING
1 (14 ounnce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup WHOLE milk
1 teaspoon PURE vanilla extract

  • In a medium bowl, whisk condensed milk, evaporated milk, whole milk and vanilla until combined.
  • Using a fork, poke holes all over cake, then pour milk mixture over cake.
    Cover pan with plastic wrap and refrigerate until milk mixture is absorbed, AT LEAST 1 hour, BUT PREFERABLY OVERNIGHT.

WHIPPED CREAM & ASSEMBLY
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup cinnamon-sugar
Sliced FRESH strawberries (or fruit of choice), for serving

  • In a large bowl beat the heavy cream and sugar until stiff peaks form.
  • Frost cake with whipped cream.
  • Sprinkle with cinnamon-sugar.
    Serve with strawberries alongside.

NOTES:

  • The trick to this recipe is in the egg whites. Be sure to beat them until they hold STIFF peaks and then fold them ever so GENTLY into the cake batter. The goal is to avoid deflating them while folding, so that the cake bakes up nice and tall with lots of lift.
  • Egg temperature matters! You’ll get the most stable whip and tallest sponge cake by using room temperature eggs. Make sure to let the eggs sit at room temperature for 30 minutes before using.
  • To make this flavored I add freeze dried powdered fruit flavors to the sifted dry mixture. 1/4 – 1/2 cup is all it takes.
  • DO NOT rush the soaking step. A longer soak results in a deeper flavor AND a moister cake.

RASPBERRY TRUFFLE BROWNIES ~ BLOG 365.84

Rich dark and delectable chocolate scratch-made brownies with a layer of creamy raspberry truffle topping. These are SUPER rich! A small square goes a long way.

RASPBERRY TRUFFLE BROWNIES
BROWNIES
1/2 cup butter
1 1/4 cup semi-sweet chocolate chips
2 LARGE eggs
3/4 cup packed light brown sugar
1 teaspoon espresso powder or instant coffee crystals
2 tablespoons water
3/4 cup AP flour
1/2 teaspoon baking powder

  • In a heavy saucepan, melt the butter and chocolate chips over low heat until melted and blended well. Cool 15 minutes.
  • Dissolve the coffee crystals in the water. Set aside.
  • In a large bowl, beat the eggs and brown sugar together until blended.
  • Add coffee mixture and melted chocolate mixture to the egg mixture, mixing well.
  • Sift together the baking powder and flour into the chocolate mixture, mixing until incorporated.
  • Spread batter into a well greased 9×9-inch or 8×8-inch baking pan.
  • Bake at 350℉ 30 to 35 minutes until the brownies are set.
  • Cool completely.

RASPBERRY TRUFFLE FILLING
1 cup semi-sweet chocolate chips
8 ounces package cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry jam

  • In a heavy saucepan over low heat, melt chocolate chips. Cool 30 minutes.
  • In a mixing bowl, beat softened cream cheese 1 to 2 minutes until fluffy.
  • Add powdered sugar and raspberry jam, beating until JUST combined.
  • Stir in melted chocolate until well combined.
  • Spread filling evenly over the cooled brownies.

CHOCOLATE DRIZZLE
1/8 cup semi-sweet chocolate chips
1/2 teaspoon shortening

  • Place chocolate chips and shortening in a small zip-top plastic bag.
  • Seal the bag and set the bag in a bowl of warm water to soften the chocolate.
  • Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  • Snip a very small hole in the corner of the plastic bag.
  • Drizzle chocolate over the truffle filling.

NOTE: These are extremely rich so I usually skip the drizzle unless I’m taking them to an event.

 

  • Chill brownies before cutting.
  • Cut into small 1 inch squares to serve.
  • Store brownies in the refrigerator.

EARTHQUAKE CAKES ~ BLOG 365.59

EARTHQUAKE CAKES

Where did the name come from? I’m not sure where this cake got it’s name, but I think it’s from the cracks and crevices that form on the top of the cake while it’s baking, which resembling fault lines or the after effects of an earthquake. The cake also spouts gooey cream cheese chocolate tunnels throughout its rich German chocolate flavor filled with coconut and pecans.

1 German chocolate cake mix – the base of the cake
1/3 cup Avocado oil
3 LARGE eggs
1 1/3 cups water
1/3 cup shredded coconut – use sweetened coconut flakes
1/3 cup semi-sweet chocolate chips
1/2 chopped pecans
1 stick (1/2 cup) unsalted butter
8 ounces full fat cream cheese
1 pound (3 3/4 cups) powdered sugar

  • Preheat the oven to 350°.
  • Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  • Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
  • Mix the German chocolate cake mix with the oil, eggs, and water until well blended.
  • Pour the cake mix on top of the coconut layer.
  • In a saucepan, melt the butter and cream cheese.
  • Beat in 1 pound of powdered sugar until it’s smooth to the butter and cream cheese.
  • Spread this mixture german chocolate cake layer.
  • With a knife swirl the layers together gently.
  • Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test won’t work because of the cake’s gooey texture.

CAKE LAYERS
Layer #1 (on the left) – chocolate chips, pecans, and coconut
Layer #2 (on the right) – German chocolate cake mix
Layer #3 – the butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist 🙂

NOTES: ALTERNATE FLAVOR COMBOS: Lemon with white chocolate, coconut and walnuts Carrot Cake with the addition of golden raisins and made with white chocolate and coconut.

LEMON MELT AWAYS ~ BLOG 365.37

These cookie’s roots date back to a classic and super simple shortbread from Scotland. Over time, this centuries old recipe has been adapted with variations that have emerged worldwide, adding cornstarch for an ultra-light texture.

Inspired by classic shortbread these cookies are the epitome of comfort food, especially at Christmas time. They are light, crumbly and leave a satisfying buttery aftertaste. The butter binds everything together, adding a velvety rich, creamy flavor.

I LOVE them for their simplicity and versatility. These cookies promise to make everyone happy with their buttery soft texture. You can change up the flavor easily by changing the flavor of your extract. To be a bit decadent dip them melted chocolate and do a light sprinkling of sanding sugar.

And the best part is the minimal amount of ingredients that deliver maximum flavor and you can whip them up in just 5 minutes creating a timeless dessert that appeals to EVERYONE.

ULTIMATE MELT-IN-YOUR-MOUTH COOKIES
1 cup unsalted butter, softened
½ cup powdered sugar
1½ cups AP flour
½ cup cornstarch
1 teaspoon PURE vanilla extract (or flavor of choice for variation – almond, lemon, orange…)
A pinch of salt
Chocolate drizzle (optional)
Powdered sugar for dusting (optional)
Crushed nuts for garnish (optional)

  • Preheat your oven to 350°.
  • Line a baking sheet with parchment paper.
  • Sift together the AP flour, cornstarch, and salt in a bowl. Set aside.
  • In a LARGE mixing bowl cream together softened butter and powdered sugar until light and fluffy.
  • Add extract and mix well.
  • Gradually add the dry ingredients to the wet mixture.
  • Mix until a soft dough forms. DO NOT OVER MIX or your cookies will be tough.
  • Roll the dough into small 1 inch balls and place them 2 inches apart on a baking sheet.
  • Gently flatten with the back of a spoon or a fork for texture.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Once cooled, dip or drizzle with melted chocolate, sprinkle powdered sugar, or garnish with crushed nuts if desired.

NOTES:

  • Add zest, spices, or flavor extracts to suit your taste.
  • Can EASILY be adapted for gluten-free or vegan diets.

RASPBERRY TRUFFLES ~ BLOG 365.28

RASPBERRY TRUFFLES Yield 25 truffles

Creamy delectable insides with a crunchy outer shell make these the perfect bite! They always impress when I include them in my neighbor plates at holiday time. PLUS there’s no baking involved.



1.6 ounce freeze dried raspberries (about 1/2 cup)
1 package white chocolate chips or bars 14 ounce
2 Tablespoons unsalted butter
¾ cup heavy whipping cream
1 package dark chocolate (bittersweet chocolate) 14 ounce

  • Add raspberries to a food processor and pulse until fine powder. Set aside.
  • In a large glass bowl, add white chocolate with butter. Set aside.
  • In a small saucepan, heat heavy cream over low. Simmer, but DO NOT boil. When warmed through, pour over the white chocolate and butter. Allow to sit for 5-10 minutes.

 

  • After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
  • Stir in freeze dried raspberry powder. Taste for flavor. If not strong enough, add another 1-2 tablespoons of powder. I find that 1/2 cup is plenty for both color AND flavor. Reserve a pinch of powder to sprinkle on top of the truffles later.
  • Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.

 

  • Line a baking sheet with wax paper.
  • Using a small 1 tablespoon cookie scoop, scoop mixture and roll in ball, place on wax paper. Repeat with remaining mixture.
  • Put the tray of truffles back in the refrigerator (or freezer) for 30 minutes.

 

  • Melt dark chocolate in a double boiler for the best results.
  • Using a fork (or toothpick), dip each truffle in melted chocolate, tap on side of bowl to remove the excess, then place back on wax paper.
  • Sprinkle with a pinch of the remaining raspberry powder or sprinkles.

SALTED CARAMEL APPLE BUTTER ~ BLOG 365.23

Christmas was coming and my girlfriends and I had decided at this age to only get each other gifts we can eat or drink. This is one of my new favorites for gift giving.

SALTED CARAMEL APPLE BUTTER

APPLE BUTTER
3 pounds HONEY CRISP apples, washed and cut into 1 inch pieces
1 cup unsweetened apple juice
2 teaspoon QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon all spice


  • Prep the slow cooker with a coat of cooking spray.
  • Add the apples, apple juice, and all of the spices in the slow cooker.
  • Cook on high for an hour.
  • Add a third of the stewed apple mixture to the food processor. Blend in batches until ALL the apples are blended smooth.
  • Add the mixture back into the slow cooker.
  • Continue to cook for 6-8 hours until the apple mixture is about half of what it was. Set aside. 


CARAMEL
1 tablespoon butter
1 tablespoon dark brown sugar
1 tablespoon PURE maple syrup
1/2 teaspoon sea salt
1 tablespoon heavy whipping cream


  • Add the maple syrup, butter and brown sugar in a skillet over medium high heat.
  • Whisk in the butter, syrup and brown sugar continually until the mixture has thickened and is bubbly.
  • Add salt and milk, whisking constantly 1 to 2 minutes.
  • Remove from the heat.
  • Slowly stir caramel into apple mixture.
  • Set aside to allow to cool.
  • Ladle into jars and seal tightly.

APPLE WALNUT CAKE with CARAMEL GLAZE ~ BLOG 365.16

APPLE WALNUT CAKE with CARAMEL GLAZE
Tart apples, crunchy walnuts and homemade caramel sauce makes for the perfect decadent autumn dessert.


CAKE
1½ cups neutral oil
2 cups granulated sugar
4 LARGE eggs
3 cups AP flour
1 teaspoon baking soda
½ teaspoon QUALITY cinnamon
1 teaspoon salt
2 teaspoons PURE vanilla extract
3½ cups Granny Smith apples peeled and FINELY chopped (3-4 LARGE apples)
1 cup TOASTED walnuts, FINELY chopped

  • Preheat oven to 325°F.
  • Grease and flour a bundt pan or two loaf pans COMPLETELY.
  • In a large mixing bowl, combine the oil, sugar and eggs until the mixture is smooth and creamy.
  • In a another bowl, sift together the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing JUST until combined. DO NOT OVER MIX!
  • Add the vanilla extract.
  • With a large spatula FOLD in the chopped apples and walnuts until they are evenly distributed throughout the batter.
  • Pour the batter into the prepared pan(s).
  • Bake 50-60 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid over baking.

GLAZE
¾ cup unsalted butter (1 ½ sticks)
1 cup brown sugar
¼ cup whole milk
1 teaspoon PURE vanilla extract

  • In a small saucepan, melt the butter over low heat.
  • Stir in the brown sugar and milk, and bring the mixture to a SLOW boil over low heat. Reduce to a simmer and continue to stir constantly, SLOW boiling for 10 minutes until it thickens slightly, then remove from heat.
  • Stir in the vanilla extract and let the glaze cool slightly. It should still be pourable but not too hot.
  • When the cake is mostly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides.

NEAPOLITAN CAKE ~ BLOG 366.362

Why have one flavor when you can have three? Neapolitan bundt cake is a tribute to nostalgic classic Neapolitan ice cream from childhood. It was a family favorite with a flavor for everyone in the family. I was never a single flavor girl. I always ate a mix of all three flavors together.

This bundt cake is dense but soft, similar to a pound cake in texture with strawberry, vanilla, and chocolate layers of soft and fluffy cake and all three flavors – strawberry (sweet), vanilla (basic), and chocolate (deep and rich) are all made from the same batter, making this cake much easier than it looks. But, with just a few additions for the sweet strawberry layer and the deep rich chocolate layer combined with the base vanilla flavor it all balances out! Not the best picture, but the flavor made up for it!

VANILLA CAKE
1 cup or 2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons PURE vanilla extract
3 LARGE eggs, room temperature
2 and 1/4 cups AP flour
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup full fat or whole milk
2 tablespoons full fat sour cream

  • Grease and line three 6-inch round baking pans.
  • Preheat oven to 350 (320 convection).
  • In a large mixing bowl, beat the butter, sugar and vanilla together until smooth and creamy.
  • Add eggs, one at a time, beating after each addition.
  • Sift in flour, baking powder and salt.
  • Add milk and sour cream and beat on a low speed until just combined. DO NOT OVER MIX!!!!!
  • Divide batter evenly into three bowls.

STRAWBERRY CAKE
1 teaspoon strawberry extract
Pink food gel or food coloring

  • Add strawberry extract to one bowl and a few drops of pink food gel and stir together.

CHOCOLATE CAKE
1 tablespoon cocoa powder, sifted
1 tablespoon milk

  • Add the cocoa powder and milk to another bowl, stirring until smooth.
  • Leave the final batter as is for the vanilla layer.

 

  • Carefully pour each batter, one layer at a time, into prepared cake tins.
  • Bake cakes 25-30 minutes or until a skewer inserted in the middle comes out clean.
  • Carefully remove the cakes and set on a wire rack to cool completely.

VANILLA BUTTERCREAM
1 cup or 2 sticks butter, room temperature
2 teaspoons PURE vanilla extract or vanilla bean paste
5 cups powdered sugar
3–4 tablespoons WHOLE milk, room temperature

  • Beat butter with an electric mixer until smooth and creamy.
  • Add the vanilla.
  • Add powdered sugar, one cup at a time.
  • Add a tablespoon of milk as needed.
  • Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  • Use a serrated knife to trim tops of cakes to even them out.
  • Place one cake on a small cake board, then cover the top with buttercream.
  • Place the second cake on top. Cover top with buttercream.
  • Place the third cake on top.
  • Cover the entire cake, top and sides, with remaining buttercream. 
  • Use a cake scraper to remove excess buttercream on the sides.

MOONSHINE FRUITCAKE ~ BLOG 366.361B

I KNOW, I know not everyone likes fruitcake and fruitcake has gotten a bad name over the years. Some even say that fruitcake is the culinary equivalent of receiving socks for Christmas. BUT, if you are willing to try it, this fruitcake will put all that to rest.  This is my new go to recipe.  I took all the parts from all my other fruitcake recipes and concocted this one. I have since tossed ALL the other recipes.

This fruitcake CANNOT be used as a doorstop because it is so moist, light and fluffy too. Nor will this fruitcake will last long enough to be passed around and down through the years because it is so flavorful.  This picture doesn’t do it any justice, but trust me it is SOOOOOO GOOD!

1/2 cup finely chopped candied red cherries
1/2 cup finely chopped candied green cherries
1/2 cup finely chopped candied lemon
1/2 cup finely chopped dried apricots
1/2 cup finely chopped candied ginger
1 cup golden raisins
2+ tablespoons coconut rum*
2+ tablespoons brandy*
2+ tablespoons spiced apple moonshine*

  • Toss fruit pieces together with the alcohol and soak for 24 hours. The fruit will soak up the alcohol and make an ooey gooey yummy mess. You can soak for up to a week, adding more of your favorite alcohol each day 😀

1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup AP flour

  • Toss nut pieces with the flour.
  • Toss nut mixture with the ooey gooey fruit mess mixture.
  • Set aside.

1 1/2 cups flour
2 teaspoons baking soda
2 teaspoons QUALITY cinnamon
1 teaspoon finely ground sea salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

  • Sift together the flour, baking soda, cinnamon, salt, nutmeg, cloves and allspice.
  • Set aside.

1 cup butter, room temperature
2 cups finely granulated sugar
2 eggs, room temperature
2 cups applesauce ***
2 teaspoons PURE vanilla

  • Preheat oven to 325°.
  • Grease and flour a 10 tube pan.**
  • Cream the butter.
  • Add the sugar and blend until uniform in color.
  • Add eggs one at a time, mixing well after each addition.
  • Add the applesauce and vanilla until well blended.
  • Gradually add the flour mixture to the butter mixture until well blended.
  • Fold in fruit and nut mixture until uniform in consistency.
  • Spoon into prepared pan(s) of your choice.
  • Bake 60-65 minutes or until tester comes out clean. If using many smaller pans or papers be sure and spray them well and begin checking at the 30 minute mark for doneness.
  • Cool for 15 minutes on wire rack BEFORE inverting or removing from pan!

NOTES

  • *Change up the flavor choice of your liking.
  • ** I like to use many little loaf pans or paper rounds when I make this recipe for neighbor gifts.
  • ***This year I substituted a walnut fig rum for all the other alcohols and was out of applesauce and substituted a jar of pumpkin apple butter and think it was even better!

Original posting December 24, 2016 – updated December 26, 2024

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PUMPKIN PULL-APARTS (LOAF) ~ BLOG 366.355

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe, but no one will even know that. It’s like having pumpkin pie for breakfast! And it can easily be made into muffins! I use my mini-cheesecake pan that makes them easy to get out of the pan. The glaze is great on it, but COMPLETELY optional as they are perfect alone!

EASY PUMPKIN PULL-APART LOAF/MUFFINS

BREAD
3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon PURE vanilla extract
1 teaspoon pumpkin pie spice
1 LARGE egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, NOT flaky)
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
  • Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  • Open the can of biscuits and slice each in half horizontally.
  • Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl.
  • Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  • Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
  • Bake for about 20-25-30 minutes, or until the top is golden and the center is cooked through.
  • Cool before glazing.

NOTE: To make this recipe as muffins I used 5 pieces of biscuits in a mini cheesecake pan or a texas muffin size pan.

GLAZE (optional)
1/2 cup powdered sugar
1 teaspoon QUALITY cinnamon
3 tablespoons heavy whipping cream or milk

  • To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms.
  • Drizzle over loaf, pull apart, and serve.
  • Store loosely covered for up to 2 days.

NOTES:

  • The center shouldn’t be raw, but will be moist and gooey.
  • If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°.