Sunday, November 17, 2013

Pumpkin-Caramel Pumpkin Bread

Recipe and photo by Pillsbury
Recipe modified to my liking

(FYI - When making my modified version, my pumpkin bread comes out a ton gooier than this photo, but also so much yummier!) 

1/2  cup granulated sugar
tablespoons pumpkin pie spice
2 16 oz cans Pillsbury Grands! Flaky Layers refrigerated biscuits
1 1/2  cups packed brown sugar
cup butter
1/2 - 3/4  cup canned pumpkin (not pumpkin pie mix)                                             
Heat oven to 350°F. Spray bundt cake pan with cooking spray.                           

In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour most of the mixture over biscuits in pan, reserving some for later.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Drizzle over remaining sauce.  Serve warm.