Easy Pumpkin Pull-Apart Bread

It’s pumpkin time! And that means quick, easy pumpkin pull-apart bread. Moist, pumpkiny, cinnamony, and guaranteed to disappear very, very quickly. I made a ‘loaf’ for Anita to take to work (you don’t have to reheat it and it doesn’t require refrigeration if you devour it within two days, which you will) and share. It was gone in no time at all!
easy-pumpkin-pull-apart-breadThe only tricky part when making this pumpkin pull-apart bread is if your bread pan is bigger than the bread. Like mine was. Your bread will fall and you’ll end up with a loaf of sadness if you let it. The solution for me was to grab a piece of foil, wad it up into a ball, and place it in the space between the end of the ‘loaf’ and the end of the bread pan. No bread sadness here, just great fall-flavor yumminess!

Love pumpkin? Me too. And I love my triple-layer pumpkin spice pie too!

Easy Pumpkin Pull-Apart Bread

Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings

Ingredients

For the pull-apart bread

  • 3/4 cup pumpkin puree
  • 1/2 cup white sugar divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 large egg beaten
  • 1 can 8 count Pillsbury Grands Homestyle Biscuits (do not use the flaky style)
  • 1 teaspoon cinnamon
  • Aluminum foil depending on the size of your bread pan

For the glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons heavy cream

Instructions

For the pull-apart bread

  • Preheat your oven to 350 F.
  • Spray a bread pan with non-stick spray. Note: I used a non-stick bread pan and did not have to spray it.
  • In a bowl, stir together the pumpkin puree, 1/4 cup of the sugar, vanilla, pumpkin pie spice and egg.
  • In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.
  • Open the can of biscuits and separate them. Cut each one in half, horizontally.
  • Sprinkle each side of each biscuit half with the sugar and cinnamon mixture.
  • Take a biscuit and liberally brush one side with the pumpkin mixture. Place into the bread pan on edge, with the non-pumpkin side towards the end.
  • Keep adding brushed biscuits into the pan, packing them in on end. They'll look like a row of hockey pucks when you are done. When you are done, if there is extra space in your pan wad up a piece of foil and add it to keep the 'loaf' from falling.
  • Place into the oven and bake 20-25 minutes or until the outside is done. The internal temperature should be 190 F or more, but the insides will be gooey and soft, thanks to the pumpkin puree.
  • Let the bread cool completely before drizzling with the glaze.

For the glaze

  • Whisk together all ingredients until smooth.

 

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