Is there anything better than the warm, spicy scent of pumpkin wafting through the house? This pull-apart pumpkin bread is like a hug in loaf form—perfect for cozying up on a crisp autumn day. I always end up eating half of it before it even cools down, but who can blame me?
Steps
- Preheat your oven to 350°F and prepare a loaf pan by spraying it with nonstick cooking spray, preferably one that contains flour. In a bowl, mix together the pumpkin puree, 1/4 cup of granulated sugar, vanilla extract, pumpkin pie spice, and an egg until well combined.
- Open the can of biscuits and slice each biscuit horizontally in half. In a separate small bowl, combine the remaining 1/4 cup of granulated sugar with cinnamon, and coat each biscuit slice with this mixture.
- Take one slice of dough and spread a layer of the pumpkin mixture over it. Stack another biscuit slice on top, add more pumpkin mixture, and repeat the layering process until you have used all the biscuits and pumpkin mixture.
- Carefully place the stacked biscuits into the prepared loaf pan. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the center is fully cooked. If the top browns too quickly, cover with foil and reduce the oven temperature to 325°F.
- For the glaze, whisk together the powdered sugar, cinnamon, and heavy whipping cream until smooth. Once the loaf has cooled slightly, drizzle the glaze over the top, pull apart the layers, and serve. Store any leftovers loosely covered for up to two days.
Ingredients
- ¾ cup (183g) pumpkin puree (ensure it’s 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, avoid the flaky variety)
- 1 teaspoon cinnamon
- ½ cup (57g) powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons (45ml) heavy whipping cream or milk
Nutritional Values
Calories: 936kcal | Carbohydrates: 176g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 88mg | Potassium: 432mg | Sugar: 160g | Vitamin A: 29480IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 4mg
FAQ
- Can I use pumpkin pie mix instead of pumpkin puree?
- No, it’s recommended to use plain pumpkin puree and not pumpkin pie mix, as the latter contains added ingredients and spices that might alter the intended taste and texture of the loaf.
- Can I use a different type of biscuit dough?
- It is best to use Grands! Biscuits or a similar product. Avoid using the flaky type, as they may fall apart during preparation and baking.
- How do I store the Pumpkin Pull-Apart Loaf?
- The bread can be kept loosely covered at room temperature for up to two days. If you want to store it for a longer period, it can be frozen without the glaze.
- What should I do if the top starts to brown too quickly during baking?
- If the top of the loaf begins to brown too rapidly, cover it with foil and reduce the oven temperature to 325°F to ensure even cooking without burning the top.
- Is the glaze necessary, and can it be skipped?
- While the glaze is not essential, it adds a delicious extra sweetness. If preferred, you can skip it, but it’s highly recommended for added flavor.
Tips
- When slicing the biscuit dough, make sure to use a sharp knife to achieve clean cuts, which will help the layers stack evenly for better baking and presentation.
- Coat each slice of biscuit dough thoroughly with the cinnamon sugar mixture before assembling, as this adds an extra layer of flavor and a delightful crunch to each bite.
- To prevent the top of the loaf from browning too quickly, keep an eye on it during baking and cover it with foil if necessary, reducing the oven temperature slightly to ensure even cooking.
- Although the glaze is optional, it enhances the loaf by adding a sweet, spiced finish. Prepare it while the loaf cools and drizzle it on top before serving for the best results.
Equipment
- Apart Loaf, here is a list of the main equipment you might need to purchase, which may not typically be found at home:
- 8×4 or 9×5 Loaf Pan – Essential for baking the pull-apart loaf. Be sure to choose one that is oven-safe and preferably nonstick.
- Nonstick Cooking Spray with Flour – Useful for preparing the pan to prevent sticking and ensure easy removal of the loaf.
- Mixing Bowls – Although many people have these, you might need extra depending on the size of your current set.
- Whisk – For making the glaze and mixing ingredients smoothly.
