Easy Pumpkin Pull Apart Bread 🎃
This easy pumpkin pull-apart bread is a perfect fall treat! Made with soft refrigerated biscuits, a delightful pumpkin spice filling, and a sweet vanilla glaze, it's ideal for breakfast or dessert. Get ready to tear and share this cozy seasonal delight!
Equipment
- Loaf Pan
- Wire Rack
Ingredients
- 1 can refrigerated biscuits (16.3 ounce, 8 count)
- 8 tablespoons salted butter (1 stick), melted
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Pumpkin Filling
- 0.5 cup pure pumpkin puree
- 2 tablespoons brown sugar (or extra granulated sugar)
- 0.5 teaspoon pumpkin pie spice
Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (or half and half)
- 0.5 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan. This simple step ensures your beautiful bread won't stick!
- Carefully separate each biscuit and then slice each one in half lengthwise. You'll end up with 16 smaller biscuit pieces, perfect for layering.
- In one small bowl, melt the butter until smooth. In a separate bowl, stir together the 1 cup granulated sugar and 2 teaspoons pumpkin pie spice. For your delicious pumpkin filling, combine the pumpkin puree, brown sugar, and the remaining ½ teaspoon pumpkin pie spice in a third small bowl, mixing until everything is well combined.
- Take one biscuit half, dip it briefly into the melted butter, then gently dredge it in the sugar-spice mixture until coated. Next, spread about 1 to 2 teaspoons of the pumpkin filling onto one side of the coated biscuit.
- Place the prepared biscuit piece in your greased loaf pan, leaning it against one side. Continue this process with all the remaining biscuit pieces, stacking them neatly in the pan to create your "pull-apart" loaf.
- Pop the loaf pan into your preheated oven and bake for 40 to 45 minutes. Look for a gorgeous golden brown color on top. If it starts browning too quickly, you can lightly cover it with aluminum foil.
- Once baked, remove the bread from the oven and let it cool completely in the pan on a wire rack. This is an important step to allow the bread to set before glazing.
- In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until you have a smooth, creamy glaze. If it seems too thick, add the second tablespoon of milk, a little at a time, until it reaches a perfect drizzle consistency.
- Generously drizzle the sweet vanilla glaze over your cooled pumpkin pull-apart bread. Now it’s ready to tear apart and savor every cozy bite!
Notes
Feel free to adjust the amount of milk in the glaze to achieve your desired consistency.
Nutrition Information (per serving):
- Calories: 486 kcal
- Total Carbs: 73 g
- Fats: 21 g
- Protein: 4 g
