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Ingredients
Biscuits
- 1 can (8-count) refrigerated homestyle or buttermilk biscuits
Filling
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 teaspoon cinnamon
Glaze
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon cinnamon
- 3 tablespoons heavy whipping cream
Directions
- Preheat oven to 350°F. Spray a 9x5-inch bread loaf pan with baking spray or line with a parchment paper sling.
- Use a sharp knife to cut each biscuit in half horizontally so there are 16 thin rounds of dough. Set aside.
- In a medium bowl, whisk together pumpkin puree, 1/2 cup of sugar, vanilla, pumpkin pie spice, and egg. Combine remaining granulated sugar and cinnamon in a separate, small bowl.
- Dip each biscuit in cinnamon-sugar mixture.
- Divide pumpkin mixture evenly between 16 biscuit pieces, spreading on top of each biscuit. Stack biscuits and pumpkin on their sides in prepared loaf pan.
- Bake for 40-45 minutes until golden brown on top and baked through. If top is browning too quickly, cover with foil. Cool before glazing.
- Make glaze by whisking powdered sugar, cinnamon, and cream together in a small bowl. Drizzle over top of bread, then pull apart and enjoy.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.
