Easy Pumpkin Pull-Apart Bread Recipe

Introduction

Easy Pumpkin Pull Apart Bread is a delightful treat perfect for cozy mornings or holiday gatherings. This soft, spiced bread layered with pumpkin filling and finished with a sweet vanilla glaze is as fun to make as it is to eat.

Ingredients

• 1 can refrigerated biscuits (16.3 ounces, 8 count)
• 8 tablespoons salted butter (1 stick), melted
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• ½ cup pure pumpkin puree
• 2 tablespoons brown sugar (or extra granulated sugar)
• ½ teaspoon pumpkin pie spice
• 1 cup powdered sugar
• 1 to 2 tablespoons milk (or half and half)
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan to prevent sticking.
2. Step 2: Separate each biscuit and slice each one in half lengthwise to create 16 smaller pieces.
3. Step 3: Melt the butter in a small bowl. In another bowl, mix the granulated sugar with 2 teaspoons pumpkin pie spice. In a third bowl, combine pumpkin puree, brown sugar, and ½ teaspoon pumpkin pie spice until well blended.
4. Step 4: Dip one biscuit half briefly into the melted butter, then coat it in the sugar-spice mixture. Spread 1 to 2 teaspoons of the pumpkin filling on one side of the biscuit.
5. Step 5: Place the coated biscuit piece in the greased loaf pan, leaning it against the side. Repeat with all pieces, stacking neatly to form the pull-apart loaf.
6. Step 6: Bake for 40 to 45 minutes until golden brown. Cover with foil if browning too fast.
7. Step 7: Remove from oven and let the bread cool completely in the pan on a wire rack before glazing.
8. Step 8: Whisk powdered sugar, 1 tablespoon milk, and vanilla extract in a small bowl until smooth. Add more milk as needed for drizzle consistency.
9. Step 9: Drizzle the vanilla glaze generously over the cooled bread. Enjoy pulling apart and savoring each bite.

Tips & Variations

• Use cinnamon sugar instead of pumpkin pie spice for a different but equally delicious flavor.
• For an extra festive touch, sprinkle chopped nuts or mini chocolate chips between the biscuit layers.
• Swap half the butter for browned butter to add a rich, nutty flavor.
• Make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves if you don’t have a store-bought blend.

Storage

Store the pumpkin pull apart bread covered at room temperature for up to 2 days. For longer storage, refrigerate it wrapped tightly in plastic wrap for up to 4 days. Reheat gently in the microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuits instead of canned?

Yes, homemade biscuits will work well and add a fresh, handmade touch. Just ensure they are not too thick so they bake through properly in the loaf pan.

Is it possible to make this bread dairy-free?

Absolutely! Substitute the butter with a plant-based margarine and use a non-dairy milk like almond or oat milk for the glaze to make the recipe dairy-free.

Easy Pumpkin Pull-Apart Bread Recipe

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4.4 from 58 reviews

This Easy Pumpkin Pull Apart Bread is a delightful and simple recipe featuring tender biscuit pieces layered with a spiced pumpkin filling, baked to golden perfection, and finished with a sweet vanilla glaze. Perfect for cozy fall mornings or anytime you crave a comforting pumpkin treat, this pull-apart bread offers a moist texture and rich pumpkin spice flavor without the fuss of baking bread from scratch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread and Coating

• 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

Vanilla Glaze

• 1 cup powdered sugar
• 1 to 2 tablespoons milk (or half and half)
• 0.5 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread.
2. Slice Biscuits: Carefully separate each biscuit from the can and slice each one in half lengthwise, producing 16 biscuit pieces ideal for layering.
3. Mix Coatings and Filling: Melt the butter until smooth in a small bowl. In another bowl, mix 1 cup granulated sugar with 2 teaspoons pumpkin pie spice. For the pumpkin filling, combine the pumpkin puree, brown sugar, and ½ teaspoon pumpkin pie spice in a third bowl until well mixed.
4. Coat Biscuit Halves: Dip each biscuit half briefly into the melted butter, then dredge it in the spiced sugar mixture ensuring an even coat. Spread about 1 to 2 teaspoons of the pumpkin filling onto one side of each coated biscuit piece.
5. Layer in Pan: Place each prepared biscuit piece into the greased loaf pan, leaning them against one side and stacking neatly to build the pull-apart loaf structure.
6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes until the top turns a golden brown. If browning too quickly, tent with aluminum foil to prevent burning.
7. Cool Completely: Remove the bread from the oven and allow it to cool fully in the pan on a wire rack. This cooling step helps the bread set properly before glazing.
8. Prepare Glaze: Whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl until smooth and creamy. Add the remaining tablespoon of milk gradually if a thinner glaze is desired for drizzling.
9. Glaze and Serve: Drizzle the vanilla glaze generously over the cooled pumpkin pull-apart bread. Serve by tearing apart pieces and enjoy the cozy fall flavors.

Notes

• Use refrigerated biscuits for convenience and ease; do not substitute with homemade biscuits unless you adjust baking time.
• Adjust pumpkin pie spice amount to your taste preference for spice intensity.
• If the bread browns too fast during baking, cover loosely with aluminum foil to prevent burning.
• The glaze consistency can be thinned or thickened by adjusting the amount of milk.
• Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• For a dairy-free version, use a plant-based butter and milk alternative.

Keywords: pumpkin bread, pull apart bread, fall recipes, pumpkin spice, easy bread recipe, pumpkin dessert, holiday baking