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Pumpkin Biscotti Made from a Quick Bread Mix

Making homemade biscotti can seem a bit daunting but this pumpkin biscotti made from a quick bread mix makes it an easy recipe and it tastes amazing!

Welcome to Thanksgiving Week at The How to Home!

All this week I'll be sharing some Thanksgiving Inspiration including recipes, crafts, and décor.

Pumpkin Biscotti made from a quick bread and muffin mix. Great for the busy holiday season to savor for yourself or have on hand for house guests. Get the recipe at www.cupcakesandcrinoline.com

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Today, I'm sharing a super easy to make Pumpkin Biscotti that's made from a quick bread mix. It doesn't get any easier than this.  

You can make this ahead of time and have it Thanksgiving morning before the busyness of the day starts or have it on hand for holiday house guests.  

It would also be great to package up individually and give to guests as they leave so they can have it the next morning before Black Friday shopping!

Homemade Pumpkin Biscotti

Pumpkin Biscotti made from a quick bread and muffin mix. Great for the busy holiday season to savor for yourself or have on hand for house guests. Get the recipe at www.cupcakesandcrinoline.com

1-ingredients-pumpkin-biscotti-from-a-quick-bread-mix

Pumpkin Biscotti Made from a Quick Bread Mix

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Pumpkin Biscotti made from a quick bread and muffin mix - get the recipe at www.cupcakesandcrinoline.com

Ingredients

Instructions

  • In a large bowl combine eggs, butter and vanilla; stir until well blended.
    wet ingredients in a red mixing bowl to make pumpkin biscotti from a quick bread mix
  • Blend in dry quick bread or muffin mix.
    quick bread mix added to wet ingredients to make pumpkin biscotti
  • Gently stir in chocolate chips.
  • Mixture will be sticky!
  • Add flour one tablespoon at a time until a smooth dough is formed.
  • Knead dough on a lightly floured surface or use a silicone mat(my preference) for several minutes.
  • Divide dough in half and shape into an oval loaf and flatten slightly placing on a parchment lined baking sheet.
    Pumpkin biscotti loaves shaped on a cookie sheet
  • Bake at 350 degrees for 30 to 40 minutes until golden.
    fresh out of the oven pumpkin biscotti loaf
  • Remove from oven and allow to cool for 15 to 20 minutes.
  • Using a serrated knife, cut loaves into one-inch thick slices and arrange on baking sheet.
    freshly sliced pumpkin biscotti
  • Return to oven and continue to bake for 15 minutes.
  • Remove from oven and set aside to cool.
  • Melt white chocolate chips, if desired, and drizzle over slices.
    melted white chocolate drizzled over pumpkin biscotti
  • Cool.
  • Serve alone or with coffee!
    Pumpkin Biscotti made from a quick bread and muffin mix - get the recipe at www.cupcakesandcrinoline.com
Calories:
Author: Mary Beth

Pumpkin Biscotti made from a quick bread and muffin mix. Great for the busy holiday season to savor for yourself or have on hand for house guests. Get the recipe at www.cupcakesandcrinoline.com

These were so tasty! I had mine with coffee but my kids had theirs with milk.

Pumpkin Biscotti made from a Quick Bread Mix. Get the easy recipe at www.cupcakesandcrinoline.com

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