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Pumpkin Bread Biscotti

Pumpkin Bread Biscotti
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Pumpkin Bread Biscotti are twice-baked cookies

Ingredients

Units Scale
  • 1 cup pure pumpkin purée
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon kosher or sea salt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup toasted sliced almonds

Instructions

  1. Heat the oven to 350 degrees F. Coat 2 standard loaf pans with cooking spray.
  2. In a medium bowl, whisk together the pumpkin purée, eggs, oil, vanilla extract, granulated sugar, brown sugar and salt.
  3. Stir in the flour, baking soda, pumpkin pie spice and almonds just until well mixed.
  4. Refrigerate the dough for at least 30 minutes.
  5. First bake: Divide the mixture between the 2 pans and bake for 30 to 40 minutes, or until a wooden pick inserted at the center comes out clean. Leave the oven on.
  6. Carefully transfer the pumpkin bread from the pans to a cooling rack and allow to cool.
  7. Second bake: When cooled, use a serrated knife to slice the loaves into thin slices, about 1/2 inch thick.
  8. Working in batches if necessary, set a rack over a cookie sheet. Arrange the pumpkin bread slices in a single layer on the rack. Bake for 15 to 20 minutes, or until almost crisp (they’ll finish crisping as they cool).
  9. Allow to set before transferring to a loosely covered glass or metal container  to store at room temperature for up to 2 weeks.

Notes

Photo credit: (c) Can Stock Photo / azgek

Find it online: https://simplygreatrecipes.com/pumpkin-bread-biscotti/