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Pumpkin Pull-Apart Bread Recipe

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3.9 from 9 reviews

This Pumpkin Pull-Apart Bread is a deliciously soft and moist treat perfect for fall. Layers of tender biscuit dough are flavored with pumpkin puree, warm spices, and cinnamon sugar, then stacked and baked into a beautiful loaf. Finished with a sweet cinnamon glaze, this pull-apart bread is ideal for sharing and makes a cozy breakfast or dessert.

Ingredients

Dough and Filling

  • 1 (8-count) can refrigerated homestyle or buttermilk biscuit dough
  • 3/4 cup pure pumpkin puree
  • 3/4 cup (150g) granulated sugar, divided
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 teaspoon ground cinnamon

Glaze

  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch bread loaf pan with baking spray or line it with a parchment paper sling to ensure easy removal of the bread.
  2. Slice Biscuits: Use a sharp knife to cut each of the 8 biscuits in half horizontally, creating 16 thin rounds of dough. Set these aside for layering.
  3. Mix Pumpkin Filling and Sugar-Cinnamon: In a medium bowl, whisk together the pumpkin puree, 1/2 cup of the granulated sugar, vanilla bean paste, pumpkin pie spice, and the egg until well combined. In a separate small bowl, mix the remaining granulated sugar with 1 teaspoon ground cinnamon.
  4. Coat Biscuit Rounds: Dip each biscuit round into the cinnamon-sugar mixture, coating each piece evenly for a sweet and spicy flavor on every bite.
  5. Layer and Assemble: Spread the prepared pumpkin mixture evenly over each cinnamon-sugar coated biscuit round. Stack the biscuits on their sides inside the prepared loaf pan, layering them with the pumpkin spread to create the pull-apart effect.
  6. Bake: Bake the assembled loaf for 40-45 minutes until golden brown on top and cooked through. If the top starts browning too quickly during baking, loosely cover the loaf with foil to prevent burning. Allow the bread to cool before glazing.
  7. Prepare and Add Glaze: Whisk together the powdered sugar, ground cinnamon, and heavy cream in a small bowl until smooth. Drizzle the glaze evenly over the top of the cooled bread. Pull apart and serve.

Notes

  • Use a parchment paper sling to easily lift the bread out of the pan without breaking it.
  • If you prefer a stronger pumpkin flavor, add a bit more pumpkin puree and adjust spices accordingly.
  • This bread is best eaten within 2 days but can be stored covered at room temperature.
  • For a dairy-free version, substitute heavy cream with coconut cream and ensure biscuits are dairy-free.
  • Make sure to cool the bread before glazing to prevent the glaze from melting off.

Find it online: https://yumntasty.com/pumpkin-pull-apart-bread-recipe/