Pumpkin Pull Apart Bread
This easy pumpkin pull-apart bread is such a fun treat for breakfast, snack, or dessert!
I’m already very deep into my fall girl mode and have been getting all the pumpkin treats. If you have ever seen someone load up their grocery cart with 4 huge International Delight pumpkin spice creamers, you have seen me in the wild. This recipe hits all the fall girl marks for what I love in a pumpkin treat - you can enjoy it for breakfast or dessert. It’s not just pumpkin spice, there is pumpkin in it. It’s fun to eat with the pull-apart layers (although I recommend doing any pulling with a fork).
What you need:
For the Bread:
3/4 cup pumpkin puree
1/2 cup granulated sugar, divided
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk - no flaky!)
1 tsp. cinnamon
For the Glaze:
1/2 cup powdered sugar
1 tsp. cinnamon
3 Tbsp. heavy cream or milk
Directions:
For the bread: Coat a loaf pan with nonstick cooking spray. Set aside.
In a medium bowl, stir together pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg.
In a small bowl, mix together remaining 1/4 cup granulated sugar and 1 tsp. cinnamon.
Separate each can of biscuits and cut in half so you have semi-circles. Dip each piece into the cinnamon sugar mixture.
Take one slice and lay it flat. Spoon a little of the pumpkin mixture on top and spread. Then top with another biscuit slice. Repeat until you are all out of pumpkin and biscuits.
Carefully place into your greased loaf pan.
Bake in a preheated 350 degree oven for 30 to 40 minutes or until top is golden brown and center has cooked through. Tent with foil towards the end of cooking, if needed, to prevent edges from burning and reduce heat to 325.
Let cool while you make the glaze.
For the glaze: Whisk together ingredients until a smooth glaze forms. Drizzle over loaf and serve!
Recipe from Crazy For Crust