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A slice of Pumpkin Spice Pull-Apart Bread on a plate, ready to be enjoyed.

Pumpkin Spice Pull-Apart Bread

  • Author: Caoimhe Byrne
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Bread, Breakfast, Brunch, Dessert
  • Cuisine: American

Description

This Pumpkin Spice Pull-Apart Bread is a delicious and easy-to-make treat, perfect for fall. Refrigerated biscuit dough is layered with pumpkin pie mix and a pumpkin spice-sugar mixture, then baked until golden brown. A simple glaze adds extra sweetness and flavor.

Ingredients

Scale

For the Bread:

  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons pumpkin pie spice, divided (1 teaspoon for the filling, 1/4 teaspoon for the glaze – if making)
  • 2 (8-count) cans Pillsbury Grands! Refrigerated Biscuits (or similar large refrigerated biscuit dough)
  • 3/4 cup canned pumpkin pie mix (not plain pumpkin puree)

For the Glaze (Optional):

  • 1/2 cup powdered sugar (confectioners’ sugar)
  • 2–3 teaspoons milk (whole, 2%, or skim)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray.
  • Make Pumpkin Spice Sugar: In a small bowl, combine the granulated sugar and 1 teaspoon of the pumpkin pie spice. Stir well to combine. Set aside.
  • Prepare Biscuits: Open the cans of refrigerated biscuits and separate the biscuits.
  • Flatten and Fill Biscuits: Flatten out each biscuit with your hands or a rolling pin. Spread about 1 tablespoon of the pumpkin pie mix (not puree) on top of each flattened biscuit.
  • Sprinkle with Spice Mixture: Sprinkle each filled biscuit with the prepared pumpkin spice-sugar mixture.
  • Stack Biscuits: Stack the filled and sugared biscuits on top of each other to create four stacks of five biscuits each.
  • Arrange in Loaf Pan: Carefully place the stacks of biscuits on their sides in the prepared loaf pan, arranging them in a row. The filled sides should be facing up and down, and the plain sides of the biscuits should be touching the ends of the pan.
  • Bake: Bake for 40-45 minutes, or until the biscuits are baked through and the top is a deep golden brown. If the top starts to brown too quickly, loosely tent the loaf pan with aluminum foil.
  • Cool: Let the bread cool in the pan for 10 minutes.
  • Remove from Pan: Carefully remove the bread from the loaf pan and transfer it to a serving plate or cutting board.
  • Make Glaze (Optional): While the bread is cooling slightly, make the glaze (if using). In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and the remaining 1/4 teaspoon of pumpkin pie spice until smooth. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
  • Glaze and Serve: Drizzle the glaze evenly over the warm pull-apart bread. Serve immediately.

Notes

  • Pillsbury Grands! Biscuits: This recipe uses refrigerated biscuit dough as a shortcut. Pillsbury Grands! are recommended, but you can use other brands of large refrigerated biscuits.
  • Pumpkin Pie Mix vs. Pumpkin Puree: It is crucial to use canned pumpkin pie mix, which is already sweetened and spiced, not plain pumpkin puree.
  • Baking Time: The baking time may vary depending on your oven.
  • Storage: Leftovers.

Find it online: https://itasty.net/pumpkin-spice-pull-apart-bread-easy-festive-and-delicious/