Pumpkin Pull Apart Bread

Pumpkin Pull Apart Bread brings together the buttery comfort of biscuits with autumn’s favorite flavors. Each tender piece is filled with sweet, spiced pumpkin and finished with a drizzle of creamy vanilla glaze. Every bite is a little celebration of fall, whether you are serving it at a holiday brunch or just want to make an afternoon feel extra special.

I made this recipe the first time for a neighborhood brunch and everyone kept reaching for more pieces. Now my family asks for it every autumn weekend and it is always gone in minutes.

Ingredients

• Canned biscuits: Essential for that flakey pull-apart texture Choose a quality brand with a classic buttermilk flavor for best results
• Salted butter: Adds rich flavor and helps everything brown while keeping the bread moist Melt fully for even coating
• Granulated sugar: Brings sweetness and helps develop a caramel flavor as it bakes Check for freshness and no lumps
• Pumpkin pie spice: Delivers all the warming notes of cinnamon cloves nutmeg and ginger Use a well-balanced blend for deep flavor
• Pumpkin puree: Brings real pumpkin flavor and keeps the layers moist Look for pure pumpkin not pumpkin pie filling
• Brown sugar or granulated sugar: Sweetens the pumpkin layer and balances the spice Light or dark brown sugar both work
• Powdered sugar Milk Vanilla extract: These three make up the glaze providing that gorgeous sweet drape over the top Choose pure vanilla for flavor depth and sift powdered sugar for smoothness

Step-by-Step Instructions

Gather and prep:

Make sure to have all ingredients pre-measured and your loaf pan greased so assembly is easy

Mix the coatings:

In one bowl combine the granulated sugar with pumpkin pie spice for coating In a second bowl mix the pumpkin puree with brown sugar and pumpkin pie spice for the filling

Split the biscuits:

Gently separate the canned biscuits in half lengthwise so you end up with sixteen pieces Handle slowly to keep them from tearing

Dip and layer:

Take each biscuit half and dip it into melted butter coating both sides Next dip into the sugar and spice mixture covering well Then spread one to two teaspoons of pumpkin mixture over the top arranged evenly

Assemble the loaf:

Stack the biscuit pieces upright in your greased loaf pan with pumpkin side facing one direction Continue layering until the pan is full leaving just a little space for expansion

Bake the bread:

Place the pan in a preheated 350 degree oven Bake for forty to forty five minutes until the top is golden and a toothpick inserted in the middle has just a few crumbs Cool completely in the pan so it sets

Make the glaze:

In a small bowl whisk powdered sugar with milk and vanilla until smooth Adjust milk for a drizzle consistency Drizzle generously over the cooled loaf

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Pumpkin puree is my favorite part because it keeps each layer so tender and moist Never forget the memory of my sister trying to eat the sugary pumpkin filling as I assembled the loaf

Storage Tips

After the bread fully cools store it in an airtight container at room temperature for two days or in the fridge for up to four days For longer storage freeze tightly wrapped slices for two months and thaw before reheating To reheat zap pieces in the microwave for thirty seconds or warm in a low oven until soft

Ingredient Substitutions

No canned biscuits Make your own biscuit dough and roll it thin before separating Homemade dough adds a rustic touch but watch the bake time If you do not have pumpkin puree try using canned sweet potato puree and adjust spices for a little twist Running low on brown sugar Use all granulated sugar but add a splash of molasses for flavor

Serving Suggestions

Enjoy slices warm for breakfast with coffee or offer them as a dessert with a scoop of vanilla ice cream For a holiday twist sprinkle extra pumpkin pie spice or cinnamon over the glaze Just a dollop of whipped cream is a wonderful finish especially on crisp mornings Serve it with hot chocolate or cider for the full fall vibe

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History Behind the Dish

Pull apart breads have roots in American potluck and church supper cooking where food needed to serve many and be fun to share This pumpkin version is inspired by classic monkey bread and sweet rolls with a seasonal upgrade In my family autumn always means bringing pumpkin into our bakes so this recipe is our newest twist on tradition

Frequently Asked Questions About the Recipe

→ Can I use homemade biscuit dough instead of canned biscuits?

Yes, homemade dough works well if rolled thin and layered properly. Keep an eye on baking time, as homemade dough may bake differently.

→ Is pumpkin pie filling a good substitute for pumpkin puree?

Absolutely. Using pumpkin pie filling replaces the need for added sugar and spices, simplifying the filling preparation.

→ What’s the best way to grease the loaf pan?

Use cooking spray or spread butter/olive oil evenly with a paper towel to prevent sticking.

→ How can I add a crunchy texture to the loaf?

Incorporate chopped nuts like pecans or walnuts between layers, or sprinkle a brown sugar crumble on top before baking.

→ How do I check if the bread is fully baked?

The top should be golden brown and a toothpick inserted into the center should come out clean or with a few crumbs.

→ What if I don't have powdered sugar for the glaze?

Blend granulated sugar with a little cornstarch in a food processor to create a fine, powdery texture as a replacement.