My mom bought me some adorable tea towels for my birthday! I could not wait to display them. They are from the Loveless Cafe in Nashville, TN. The towels have sweet southern sayings on them which I love especially since we finally ventured to North Carolina.
This recipe was adapted from the Apple Pie Pull-Apart Pillsbury recipe. I wanted to add some additional color, texture, and reduce the calories from the original recipe.
Yields: 6 servings
1 teaspoon of orange zest
1 medium oranges, juiced
1/2 cup brown sugar (not packed)
1/4 cup melted unsalted butter
1 teaspoon ground Vietnamese cinnamon
1/4 cup pepita seeds
1/4 cup dried cranberries
1 medium apple, cored & cut into thin slices
1 can of large reduced fat canned biscuits (8 biscuits to a can)
1. Preheat the oven to 350 degrees. Generously with cooking spray a non stick loaf pan, set aside.
2. Place in a medium bowl & wisk together the melted butter, zest, orange juice, cinnamon, & brown sugar. Add the apple slices, seeds, and cranberries to the batter, and fold into the batter to incorporate. Set aside.
3. Open the biscuit can and place the 8 biscuits on a cutting board and slice each biscuit in half longways.
4. Take one of the biscuit segments and add a slice or two of apple slices and some cranberries and seeds. Make almost like a sandwich. Layer 4 biscuit segments to a stack with apple slices between each segment. You will end up having 4 stacks. There should be no apple slices remaining.
5. Take each stack separately and line them into the prepared bread loaf pan. Once you have all four stacks in the pan. Pour the remaining liquid, cranberries, & seeds over the segments.
6. Bake the loaf in the center of the oven for 40 to 50 minutes at 350 degrees. Check the loaf at 40 minutes. You want the crust golden brown. Mine did go for 50 minutes. Allow the loaf to cool on a wire rack for 5-10 minutes. Caution how long you leave the final product in the pan, the liquid goodness will caramelize and harden.