Pumpkin Pull-Apart Bread Recipe

Introduction

Pumpkin Pull-Apart Bread is a delightful fall treat that combines soft biscuits with a sweet pumpkin filling. Easy to make and perfect for sharing, this bread is tender, flavorful, and topped with a creamy vanilla glaze.

Ingredients

• 16 Refrigerated Biscuits
• 1 cup Granulated Sugar
• 1 cup Canned Pumpkin Pie Mix
• 5 tablespoons Butter
• 1 cup Powdered Confectioners Sugar
• 1/8 cup Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Pumpkin Pie Spice

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease two 9×5-inch loaf pans with cooking spray and set aside. Cut each refrigerated biscuit in half and arrange the halves on a flat surface.
2. Step 2: In a large bowl, mix together the granulated sugar, canned pumpkin pie mix, pumpkin pie spice, and butter until well combined. Spoon the mixture evenly onto the biscuit halves.
3. Step 3: Stack 8 biscuit halves on top of each other to form a tall stack. Turn the stack on its side and place it into one of the prepared loaf pans. Repeat with the remaining 8 biscuit halves, making sure the top biscuit has the filling side down. Spread the pieces gently to fit the pan.
4. Step 4: Repeat the stacking and placing process with the second loaf pan and remaining biscuit halves. Bake both loaves in the preheated oven for about 40 minutes, or until the dough is cooked through and golden brown.
5. Step 5: While the bread bakes, prepare the glaze by combining powdered confectioners sugar, milk, and vanilla extract in a medium bowl. Stir until smooth.
6. Step 6: Once the bread is done, remove it from the oven and allow it to cool slightly. Drizzle the glaze evenly over the top of each loaf.
7. Step 7: Serve warm, pulling apart pieces to enjoy the gooey, spiced goodness.

Tips & Variations

• For extra warmth, add a pinch of cinnamon or nutmeg to the filling mixture.
• Use homemade pumpkin pie spice if you prefer a fresher flavor.
• Try drizzling the bread with cream cheese frosting instead of vanilla glaze for a richer topping.
• Make sure the filling side of the top biscuit is down to prevent sticking to the pan.

Storage

Store any leftover pumpkin pull-apart bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, homemade biscuit dough works well if shaped and sliced similarly. Just ensure the dough isn’t too sticky and can hold the filling without falling apart.

Is canned pumpkin pie mix the same as canned pumpkin?

No, canned pumpkin pie mix typically includes added sugar and spices, while canned pumpkin is plain. For this recipe, use the pie mix for the best flavor and sweetness.

Pumpkin Pull-Apart Bread Recipe

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★★★★★

4.8 from 80 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 2 loaves (serves approximately 12-16) 1x

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Description

This Pumpkin Pull-Apart Bread is a delightful fall-inspired treat made with layers of refrigerated biscuits filled with a pumpkin pie spice mixture, baked to golden perfection, and topped with a smooth vanilla glaze. Perfect for breakfast or dessert, its pull-apart nature makes it fun to share and enjoy warm.

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Ingredients

Scale 1x2x3x

For the Pumpkin Bread:

• 16 Refrigerated Biscuits
• 1 cup Granulated Sugar
• 1 cup Canned Pumpkin Pie Mix
• 5 tablespoons Butter
• 1 teaspoon Pumpkin Pie Spice

For the Vanilla Glaze:

• 1 cup Powdered Confectioners Sugar
• 1/8 cup Milk
• 1 teaspoon Vanilla Extract

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350 degrees F (180 degrees C). Lightly grease two 9×5 inch loaf pans with cooking spray and set them aside.
2. Prepare Biscuit Filling: On a flat surface, separate the refrigerated biscuits in halves. In a large bowl, mix together granulated sugar, canned pumpkin pie mix, pumpkin pie spice, and softened butter until evenly combined.
3. Assemble Biscuit Stacks: Spoon the pumpkin mixture evenly onto each biscuit half. Carefully stack 8 biscuit halves on top of each other, then turn the stack sideways and place it into one of the prepared loaf pans, leaving room for more stacks.
4. Repeat for Remaining Biscuits: Stack the remaining 8 biscuit halves in the same way, ensuring that the top biscuit’s filling side is down to avoid sticking to the pan. Place this stack sideways next to the first in the same loaf pan. Spread the biscuit pieces out to fit comfortably. Repeat the entire process for the second loaf pan.
5. Bake the Bread: Place the loaf pans in the preheated oven and bake for about 40 minutes, or until the biscuit dough is fully cooked and golden brown.
6. Prepare the Vanilla Glaze: While the bread is baking, whisk powdered confectioners sugar, milk, and vanilla extract in a medium bowl until smooth and creamy.
7. Glaze and Serve: Once baked, remove the breads from the oven and allow them to cool slightly. Drizzle the vanilla glaze evenly over the warm loaves. Serve warm and enjoy your delicious pumpkin pull-apart bread!

Notes

• Use canned pumpkin pie mix for authentic pumpkin pie flavor and sweetness.
• Ensure butter is softened for easy mixing with the dry ingredients.
• Stacking biscuits sideways allows the pull-apart effect after baking.
• For a dairy-free option, substitute butter and milk with plant-based alternatives.
• Serve warm for best taste and texture.
• Store leftovers in an airtight container; reheat before serving for a fresh taste.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: pumpkin bread, pull-apart bread, autumn recipes, fall baking, pumpkin dessert, easy pumpkin bread