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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!
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.
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.
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! 🙂
Easy Pumpkin Pull-Apart Loaf
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
Instructions
- Preheat oven to 350°F. Spray an 8x4 or 9x5 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 30-40 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.
Recipe Video
Recipe Nutrition
Click HERE for more Pillsbury Dough Recipes!
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White Chocolate Pumpkin Croissants
Sweets from friends:
Mini Crescent Pumpkin Pies by Taste and Tell
Pumpkin Spice Monkey Bread by Center Cut Cook
Pumpkin Pie Crescents by Spend with Pennies
Last Updated on August 25, 2021
Seriously good but took over an hour to bake. I did lower temp and cover.
Made this just now and it’s for sure raw at 28 mins. I used my Nordicware loaf pan and I’m going on 40 mins at 350 and it’s still raw. Not gooey. The dough is raw. ?
Even around the edges? That is strange. If it gets too brown on top you can add some foil to keep it from browning too much. It will cook through eventually!
I was thinking of making these in a cupcake pan, putting a few layers in each cup so I can freeze some individually for later. Do think this would work?
I think so, yes. Let me know how it works out!
I need to know if I can put it together the night before I bake it?
Yes you can!
I just put this in the oven. I’m serving it for dessert this evening! Who’s says it’s just for breakfast lol.
I did use a serrated knife it was so much easier to slice the biscuit dough. And I made two stacks and quickly got each into the bread pan. Easy peasy. Thanks for a great recipe. Can’t wait to taste it!
Hope you enjoy it!
The glaze recipe is way off. That’s far too much liquid for such a small amount of powdered sugar. It is extremely runny and won’t set. I’m so bummed I poured some over my bread thinking maybe just maybe it will set up but I should have known when it was as funny as water that that isn’t going to happen. So either add about a cup more powdered sugar or do about a half tablespoon of milk and then adjust accordingly
What kind of milk were you using? I used heavy whipping cream, which makes a thicker glaze. If you’re using milk or something with less fat it will be thinner.
So delicious!! I make this for every family get-together now, regardless of season!! Love this recipe!
forgot to add! I found that it sticks better when the pumpkin mixture is NOT room temperature! my first batch was a bit wet but the 2nd one stayed together nicely
I’ve made this twice this week! I love it! 🙂 Both times, the middle didn’t come close to cooking. I used cinnamon roll dough…did see that the normal temp for that is 400 or 425-maybe that’s why its gooey? Anyway, I found that if you nuke it for 30-60sec in the microwave, it finishes cooking. First time, I cooked it for 21min at 350, 2nd time for 20min at 400….1st time cooked a bit more inside than the 2nd. Love this recipe though! so easy! 🙂 And I will just have to keep tinkering until I get it right…I have NO PROBLEM with that!
Was delicious!! Cooked all the way through and not dry at all:)