Pumpkin Biscotti

  • 2 eggs
  • 1 c. sugar
  • 3/4 c. canned pumpkin
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/4 tsp. ginger
  • 2 c. whole wheat flour
  • 1 tsp. baking powder
  • 1/2 c. raisins or dried cranberries -- a great choice for Thanksgiving
  • 1/4 c. chopped walnuts

Preheat the oven to 350 degrees F.

Combine the eggs, sugar, pumpkin, vanilla extract, cinnamon, nutmeg, allspice and ginger in a medium bowl.

In a small bowl, combine the flour and baking powder; add to the pumpkin mixture. Mix well. Stir in the raisins and nuts.

Form one long, flat loaf (about 4-inches by 14-inches) on a baking sheet, coated with nonstick baking spray (or place on a silicon baking sheet). Bake for 35 to 40 minutes.

Cool the loaf on a wire rack for 15 minutes.

Slice the loaf (like bread) into 16 pieces. Arrange slices on their sides on the baking sheet and bake for 30 minutes at 350 degrees or until crisp and lightly golden. Cool thoroughly; store covered.

  • Yields: 8-16 servings
  • Preparation Time: 90 minutes
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