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Easy Pumpkin Pull Apart Loaf Recipe

Easy Pumpkin Pull Apart Loaf Recipe
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★★★★★

4.8 from 6 reviews

This Easy Pumpkin Pull Apart Loaf is a delightful fall-inspired treat featuring layers of fluffy biscuit dough coated with a spiced pumpkin mixture and cinnamon sugar, baked to perfection, and finished with a creamy cinnamon glaze. Perfect for breakfast, brunch, or a cozy snack, this bread combines pumpkin puree and warm spices for a comforting seasonal flavor with minimal effort.

Ingredients

Scale

Main Ingredients

  • ¾ cup (183g) pumpkin puree (not pumpkin pie mix)
  • ½ cup (100g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
  • 1 teaspoon cinnamon

Glaze

  • ½ cup (57g) powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons (45ml) heavy whipping cream or milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×4 or 9×5-inch loaf pan with nonstick cooking spray, preferably one that contains flour for best results.
  2. Mix Pumpkin Filling: In a bowl, stir together the pumpkin puree, ¼ cup of granulated sugar, vanilla extract, pumpkin pie spice, and the egg until well combined. Set this mixture aside.
  3. Prepare Biscuits: Open the can of biscuits and slice each biscuit in half horizontally to create thinner layers.
  4. Make Cinnamon Sugar: In a small bowl, mix the remaining ¼ cup granulated sugar with 1 teaspoon cinnamon.
  5. Coat Biscuit Slices: Coat each biscuit half with the cinnamon sugar mixture to add sweetness and spice.
  6. Assemble Loaf: Lay one slice of the coated biscuit dough flat, spread a layer of the pumpkin mixture on top, then place another biscuit half on top of that. Repeat this process, layering biscuit and pumpkin mixture until all biscuits and pumpkin filling are used, stacking them carefully in the prepared loaf pan.
  7. Bake: Bake the loaf for 30 to 40 minutes or until the top is golden brown and the center is cooked through but still moist and gooey. If the top browns too quickly, cover with foil and reduce the oven temperature to 325°F (163°C).
  8. Cool: Allow the bread to cool in the pan before adding the glaze to prevent it from soaking in too much.
  9. Prepare Glaze: Whisk together powdered sugar, cinnamon, and heavy whipping cream or milk until smooth.
  10. Glaze and Serve: Drizzle the glaze generously over the cooled loaf, then pull apart and serve. Store any leftovers loosely covered for up to 2 days.

Notes

  • The glaze is optional but highly recommended for the best flavor.
  • The loaf can be frozen without the glaze; glaze after thawing for best results.
  • If baking time seems insufficient, continue baking until the center is set but still moist and gooey as intended.
  • Using a ceramic or glass loaf pan may affect baking time slightly; adjust as needed.
  • Use pumpkin puree only, avoid pumpkin pie filling which contains additional sugars and spices.

Nutrition

Keywords: pumpkin pull apart loaf, pumpkin bread, pull apart bread, easy pumpkin recipe, fall breakfast, pumpkin dessert

Find it online: https://dishedbydana.com/easy-pumpkin-pull-apart-loaf-recipe/