Pumpkin Spice Pull-Apart Bread: You’ll Be Playing With Your Food!
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Everyone I served this pull-apart pumpkin loaf to absolutely loved it! My husband and kids told me that I should make two loaves the next time because this bread goes fast. I think I’ll make three and take one to my grandparents. What a lovely gift it will be! I love to gift food to people. You can’t go wrong with yummy treats now, can you? No way! I think this delicious bread makes a wonderful fall dessert for church potlucks.
I love pumpkin desserts. Once August nears its end I start to give in to the pumpkin gods of impending fall.
Ingredients
3/4 cup Libby’s pumpkin puree (not pumpkin pie mix)
1/2 cup Domino granulated sugar, divided
1 teaspoon McCormick vanilla extract
1 teaspoon pumpkin pie spice
1 large Eggland’s Best egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
1 teaspoon cinnamon
GLAZE:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons Borden heavy whipping cream or milk
Instructions
Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.
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Quick Tip: If you notice that your bread is browning too fast, reduce the oven temperature to 325°F and loosely cover the top of the pan with foil.
Thank you to This Grandma Is Fun for this great recipe.