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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.

Ingredients

Scale

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

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