Pumpkin Pecan Loaf

Pumpkin Pecan Loaf

• 3/4 cup pumpkin puree
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 2 teaspoon pumpkin pie spice, divided
• 1 large egg
• 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
• 1 teaspoon cinnamon
• 1/2 cup powdered sugar
• 3 tablespoons heavy whipping cream or milk
• 1 cup candied pecans, chopped

1. Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray.
2. In a medium mixing bowl, stir together the pumpkin puree, 1/4 sugar, vanilla, pumpkin pie spice, and egg.
3. Open the can of biscuits and pull each biscuit in half horizontally.
4. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a Ziploc bag.
5. Place each biscuit in the bag and shake to coat.
6. Smear the pumpkin mixture on each biscuit slice and stack in the loaf pan from front to back.
7. Bake for 24 minutes or until golden brown. If the middle is not cooked through then lay a piece of foil over the top and cook for an additional 10 minutes.
8. Remove from the oven. While the bread is cooling, mix together the powdered sugar, cinnamon and whipping cream.
9. Drizzle over the top of the bread. Serve the bread warm.