Super Easy Pumpkin Pull Apart Bread

Pumpkin Pull Apart Bread

Some people think the end of August is too early for pumpkin everything but I completely disagree! Last weekend, I made this Pumpkin Pull Apart Bread Recipe and it was AMAZING!

This pull apart bread was super easy and added a nice twist to the traditional pumpkin bread. To me this is like pumpkin bread and cinnamon roll become one. Oh. My. Goodness! If there is one thing you do this weekend, make sure it’s making this recipe!

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To make this pumpkin pull apart bread you need canned biscuits, pumpkin pie mix, cinnamon sugar mixture, a delicious sweet glaze and that’s it! This recipe is easy to make and so delicious! If you like anything pumpkin then I promise your taste buds will be thanking you later.

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Pumpkin Pull Apart Bread

Ingredients:

BREAD

  • 3/4 cup canned pumpkin pie mix* (see notes below if you want to use plain pumpkin)
  • 1 can (8 count) Large Biscuits (homestyle or buttermilk, not flaky)
  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar

GLAZE: 

  • 1/2 cup powdered sugar*
  • 1 teaspoon cinnamon
  • 2 to 3 teaspoons heavy whipping cream or milk
  • a pinch of salt* (optional)

NOTE: I’ve also used store bought cream cheese frosting to use and it was DELICIOUS  and EASY! Sometimes I warm the frosting in the microwave to make it more of a glaze, or leave it thick and use like a frosting.

Directions:

  1. Preheat oven to 350°F. Spray a 9×5- inch loaf pan with nonstick cooking spray (use the kind with flour for best results or sprinkle your greased pan with a little flour). I like to use Baker’s Joy.
  2. Open the can of biscuits and slice each in half horizontally making a total of 16 biscuit rounds.
  3. Stir together 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.
  4. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each biscuit round then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits. Place carefully into the pan.
  5. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through. If your loaf starts to get too brown then loosely cover it with foil.
  6. Cool 10 minutes. In small bowl, mix powdered sugar, milk, vanilla and 1 teaspoon of cinnamon until thin enough to drizzle. Drizzle over warm loaf. Serve warm.

Notes:
* If you can’t find pumpkin pie mix you can make your own at home by mixing 3/4 cup of pumpkin puree, 1/4 cup granulated sugar, 1 teaspoon vanilla extract and 1 teaspoon of pumpkin pie spice until well blended.
* I tend to like my glaze a little bit on the thicker side so sometimes I play with the powdered sugar and milk until I get the consistency I like. If you think your glaze is too runny add more powdered sugar. If it’s too thick add more milk or heavy cream.
* I always like to add a pinch of salt to my glaze to break up the sweetness and give it that sweet and salty flavor.
* Depending on your oven this recipe might need more or less cooking time. I baked mine for 50 minutes.

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