Pumpkin Pull-Apart Loaf

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Pumpkin pull-apart loaf is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree. It’s an easy brunch recipe, but it also makes the perfect snack or easy pumpkin dessert recipe!

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!

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Easy Pumpkin Pull Apart Bread - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

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.

Easy Pumpkin Pull Apart Bread Recipe

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.

Easy Pumpkin Pull Apart Bread - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

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.

I’ve also made pull-apart loaves with bacon, with cinnamon rolls, and from scratch. I love them – they’re so much fun (and, in the case of this one, so easy!)

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.

Easy Pumpkin Pull Apart Bread - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

Half the work is done for you when you make this pumpkin 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! 🙂


Did you make this recipe?

Easy Pumpkin Pull-Apart Loaf

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It’s like having pumpkin pie for breakfast!

Ingredients:

  • 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

Glaze:

  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons heavy whipping cream or milk

 

Directions:

  1. 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).
  2. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store loosely covered for up to 2 days.

Notes:

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.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Sweets from friends:
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88 comments

  1. I would love to try it out myself. But we dont have pumpkin spice and Pillsbury Grands Biscuits(or anything like that) in my country> Can you please give me some tip, how can I replace them?
    Thank you.

  2. I had to bake it for about an hour total too. After 24 minutes the only cooked pieces were the two end pieces on each side. When people said raw, I thought just the inside or the middle pieces were undercooked. My whole loaf was legitimately raw. Right when I touched a piece it looked like I hadn’t even cooked it at all. I dropped the heat to 325 and left it in for a long time. I didn’t really time it because it was so undercooked I knew it needed a while. Once it was done it was delicious. My kids liked it too, but I’m not sure I’m up to waiting an hour for breakfast again. Which is unfortunate because it was so good! Thanks for the recipe! 😊

  3. This is INCREDIBLY delicious! And so easy to make. Thanks so much for posting. I added just a bit of nutmeg to the icing mix…YUMMMMMMNESS!

  4. What happens if you use flaky Grands???

  5. To say this recipe was a hit with my sometimes picky family is a huge understatement!! It took one bite for everyone to start raving about breakfast. Now they want to know what other fillings I can use to make it again. Thanks for such a great recipe!!!

  6. Definitely takes longer than half an hour to bake. I baked mine 30 minutes at 350 with foil on it, then 15 with the foil off. It was still doughy. I baked it another 15-20 minutes uncovered before it was done in the middle. 

  7. Do you use a glass dish or metal dish? Also would you approximate how much pumpkin mixture between layers. Maybe these are variables that could account for a difference of cooking times?

    • That might be true, also I think people have different definitions of “gooey”, my bread was gooey but not raw…others probably like it totally done and bread-y but the pumpkin keeps it moist.

      I used a metal pan and put about 1 Tablespoon of pumpkin between the layers.

  8. What were the other flavors that you mentioned you’d tried?

  9. Do you think I can put this together Wednesday and wait til Thursday morning to bake it?

  10. I did take forever to cook, until I realized.my oven ra k was to low!!! Duh!!! Amazing recipe!

  11. when do you take it out of the pan? Do you wait until it’s entirely cool?

    • I’m confused. You mean you don’t let it cool before glazing it? You glaze it in the pan and eat it while still warm?

  12. At what height do you bake it at in the oven – lower rack or middle? Looks yummy.

  13. I just made the pumpkin Pull-apart loaf and while I have to say it’s delicious, I have a couple of comments (or maybe just questions). I baked this at 350 but at the end of 25 minutes it was clearly not done. I ended up baking it for nearly 40 minutes and when it was cooled, it was still really doughy (uncooked) n the middle sections. Could the temperature have been wrong? Also, I cooked it in a ceramic loaf pan. Would that have made a difference? Secondly, the glaze called for 1/2C powdered sugar with 3 TBSP milk. This produced a completely watery mixture so I ended up adding at least another 1/3 C powdered sugar to achieve a “glaze” texture. Could the quantities have been wrong? What did I do wrong? As I said, though, it was yummy – just had to eat around the edges!