Pumpkin Pull-Apart Loaf
I know, can you believe it? I’m going there, and it’s only August. I’m sorry, but I couldn’t wait to share this Pumpkin Pull-Apart Loaf with you!
Every year this happens: August 1 hits and I start thinking about back-to-school which leads me to thinking about things happening in the fall…which leads me to thinking about pumpkin recipes. You see, pumpkin recipes for a food blogger are like the kids going back to school: the promise of something new and exciting. Pumpkin recipes are the beginning of something wonderful; the start of the fourth quarter, also known as the holiday season.
Since it’s 11 bajillionty degrees here and I’m tired of my kid being home and I’m tired of being hot and I’m tired of SUMMER, can you blame me that I want to bring on fall a little bit early? I want to not sweat when I get into my car, I want to open my windows instead of running the A/C, I want my kid to go back to school and I want to drink a Pumpkin Spice Latte!
So, in the hopes that if you build it, he will come I’m posting a pumpkin recipe in August to bring on fall. And because I made this weeks ago and I just want to share it NOW! If you revolt, well then, oh well. Pin it for later and come back when you’re wearing a scarf and boots.
If you’re still here, thank you. I’m glad. You won’t be sad, because this pull-apart loaf is to die for. It’s like eating pumpkin pie for breakfast, no joke.
A few years ago I made Pumpkin Danish (also posted in August, BTW) and everyone went nuts for it. I can see why, it’s a great recipe. When I was looking back at some old pumpkin posts, I remembered that one and decided to do another breakfast recipe using that pumpkin pie filling. Enter: Pumpkin Pull-Apart Loaf.
This is an easy recipe, great for breakfast or dessert (or snack or lunch or ….). You start with a can of biscuits (I used Grands). The “pull-apart” is created when you slice each biscuit in half and stack them (with filling in the middle), then bake them in a loaf pan. You can pull apart the layers, hence the name.
The pumpkin mixture is just some canned pumpkin puree mixed with an egg for binding, sugar for sweetness, and spices. I used pumpkin pie spice because it’s just easier than pulling out all the other spices (I’m so lazy).
I also dipped each slice of biscuit in cinnamon sugar before sandwiching them with the pumpkin mixture. It gives the layers a nice crunch, and then the entire thing is drenched with cinnamon glaze.
Half the work is done for you when you make this pull-apart loaf, since you’re starting with biscuits. We couldn’t stop eating this bread, and I know I’m going to be making it again soon…you know, when it’s “real” pumpkin season! 🙂
Easy Pumpkin Pull-Apart Loaf
Yield: 8 servings
Total Time: 45 minutes
This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It’s like having pumpkin pie for breakfast!
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons heavy whipping cream or milk
- Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
- Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
- Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
- Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
- Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
- To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
- Store loosely covered for up to 2 days.
I’ve had complaints that some people are needing to bake it much longer and that it’s burned on the outside, raw in the center. I’m not sure why this is happening (I’ve made this bread twice now, plus I’ve made it with other flavors and it’s been fine each time). The center is always a bit gooey but not raw, and the outside is nice and golden, as shown in the photos. Both times the bread has been done in the time listed in the recipe.
If you notice that your bread is browning too fast, you can do two things to help it: reduce the oven temperature to 325°F and loosely cover the top of the pan with foil. This will help reduce the browning while the center cooks. Again, the center isn’t going to be done like bread, it will be a bit gooey but will not be raw. The pumpkin and the way it’s baking makes it stay gooey in the center.
2 ingredient Chocolate Cinnamon Roll Pull Apart Bread