Pumpkin Bread Biscotti


What did I do with the rest of the can of pumpkin that I found in my cabinet?

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As you can see I made pumpkin bread biscotti, which was so easy to make and truly a delicious treat.  But I need to share how I came about making it.

When I first found out I was moving to Portland, I started checking out the local newspaper.  Not for the news, but to check out their food section.  You can tell a lot about a newspaper by the types of food they provide the recipes for.  I was initially looking for what their preparations of salmon and vegetarian dishes were, and I found some very interesting recipes that I have since used quite successfully.  Well, I also found the recipe for pumpkin bread biscotti.  I tucked that away in my computer folder of recipes entitled “Portland”.  I search this folder when I come across an ingredient that i want to finda recipe for.  So…I had most of a can of pumpkin, I searched “pumpkin” and, voila!

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You can use the recipe for pumpkin bread from The Oregonian, or any recipe for pumpkin bread that you have.  I drizzled chocolate on top, it would be great with chocolate chips as well, or nuts, whatever your preference.

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The key is to, once the pumpkin bread has cooled, slice it into ¼” slices and place them on a rack over a baking tray.  Bake at 350F for 15-25 min (check at 15 minutes, to make sure they don’t burn).  I had to leave so I took mine out at 15 minutes, but when they cooled, the centers had not yet hardened through, so I reheated the oven and put them back in for about another 8 minutes, that was just right, so 20 minutes may be the perfect timing.

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The biscotti can be stored in an airtight container for a couple of weeks.

img_5253Enjoy!

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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