Pumpkin Spice Loaf

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

16.3 ounce can Pillsbury Grands Southern Biscuits (halved horizontally)

1/4 cup Cinnamon Toast Crunch Cinnadust (see note)

1/3 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1/4 cup brown sugar

1 teaspoon vanilla extract or vanilla bean paste

1 1/2 teaspoon pumpkin pie spice

2 1/2 tablespoons all-purpose flour

4 ounces cream cheese (softened)

1/2 cup powdered sugar

1/4 cup maple syrup

1 teaspoon vanilla extract or vanilla bean paste

1/2 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350°F. Butter or spritz with non-stick spray a 9”x5” or 8”x4” loaf pan.

In a small bowl, stir together pumpkin puree, egg, brown sugar, vanilla, pumpkin pie spice, and flour.

Split the biscuits horizontally by gently peeling them apart at the middle layer.

To build the loaf, tilt the pan at a slightly upward angle on one short end. Create the loaf layers by starting with a biscuit dough halve that’s been coated on both sides with Cinnadust. Lay the dough inside the pan on the short side laying on the counter. Add a tablespoon of the pumpkin spice purée on top of the dough in the center. Repeat these layers, coated biscuit then purée, ending with the last coated biscuit at the top short side of the loaf pan.

Bake 40-45 minutes, or until the top is golden brown and the center is cooked through. The pumpkin puree will still be tender but cooked.

For the frosting, place cream cheese, powdered sugar, maple syrup, vanilla and pumpkin pie spice in a medium bowl. Mix with a hand mixer until smooth and creamy.

Once the loaf has slightly cooled, spread the frosting on top.

Nutrition

• Calories: 367 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.003 g
• Cholestérol: 31 mg
• Sodium: 609 mg
• Glucides Totaux: 59 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 30 g
• Protéines: 6 g