What did I do with the rest of the can of pumpkin that I found in my cabinet?
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!
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.
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.
The biscotti can be stored in an airtight container for a couple of weeks.