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.

Whisk together all ingredients until smooth.