Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pull-apart, Pumpkin Bread, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ve made a lot of pumpkin bread in my day but this pull-apart variety is truly something special.
Not only is this recipe for ooey, gooey pull-apart bread it’s for a loaf of pumpkiny goodness that’s moist, soft, and ever so delicious. It’s been a long time since I’ve had a pumpkin bread that literally made my eyes roll back into my head.
I allowed my youngest child to sample a small smidge of this pull-apart masterpiece before school the other day and he asked if he could take the entire loaf to his classroom lol!
I would have loved to let the little gaffer treat his classmates to this wondrous bread but alas, I needed to take it to my ladies breakfast at the church. I know one thing is for sure the next time I make this bread I’ll be making two loaves instead of one!
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Quick Tip: Make sure to liberally grease your loaf pan with Pam cooking spray to avoid sticking.