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Pumpkin Spice Pull Apart Bread with Biscuits Recipe

Pumpkin Spice Pull Apart Bread with Biscuits Recipe
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★★★★★

4.8 from 17 reviews

Pumpkin Spice Pull Apart Bread with Biscuits is a delightful, easy-to-make fall treat featuring flaky Pillsbury Grands biscuits layered with a spiced pumpkin filling and finished with a sweet glaze. Perfect for breakfast, brunch, or a cozy dessert, this pull-apart bread combines the warm flavors of pumpkin pie spice and pumpkin pie mix in a soft, golden loaf that is as fun to eat as it is delicious.

Ingredients

Scale

Ingredients for the Bread:

  • ¼ cup sugar
  • 1 ¼ teaspoon pumpkin pie spice, divided
  • 2 (8 count) Pillsbury Grands Refrigerated Biscuits
  • ¾ cup canned pumpkin pie mix (not pumpkin puree)

Ingredients for the Glaze:

  • ½ cup powdered sugar
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
  2. Mix Sugar and Spice: In a small bowl, combine ¼ cup sugar with 1 teaspoon of pumpkin pie spice. This mixture will be used to sprinkle over the biscuits for a warm, spiced flavor.
  3. Prepare Biscuits: Separate the refrigerated biscuit dough into individual biscuits. Flatten each biscuit gently with your hands or a rolling pin to create a flat surface for spreading the filling.
  4. Apply Pumpkin Filling: Spread about 1 tablespoon of canned pumpkin pie mix evenly over each flattened biscuit. Be sure to cover the entire surface for consistent flavor in each piece.
  5. Add Spice-Sugar Layer: Sprinkle the previously mixed pumpkin pie spice and sugar evenly over each biscuit after applying the pumpkin pie mix.
  6. Stack the Biscuits: Arrange the biscuits into 4 piles with 5 biscuits each, layering them carefully. Place the stacks in a row inside the loaf pan with the unfilled edges of the biscuits placed against the sides of the pan to prevent sticking.
  7. Bake: Bake the loaf in the preheated oven for 40 to 45 minutes, or until the biscuits are cooked through and the top is a deep golden brown color.
  8. Cool and Remove: Allow the bread to cool in the pan for 10 minutes. Then, carefully turn the loaf out onto a plate or cutting board for serving.
  9. Prepare the Glaze: In a small bowl, mix together ½ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon vanilla extract, and the remaining ¼ teaspoon pumpkin pie spice until smooth.
  10. Glaze and Serve: Drizzle the glaze evenly over the warm pull apart bread. Serve immediately to enjoy the best combination of soft bread and sweet, spiced glaze.

Notes

  • Use canned pumpkin pie mix for optimal flavor and consistency; pure pumpkin puree lacks sweetness and spice.
  • If you prefer a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
  • Allow the bread to cool slightly before glazing to prevent the glaze from melting away completely.
  • Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days.
  • You can warm leftovers briefly in the microwave to refresh the bread’s softness before serving.

Nutrition

Keywords: pumpkin spice bread, pull apart bread, pumpkin biscuits, fall recipes, easy pumpkin bread, Thanksgiving bread, pumpkin glaze bread

Find it online: https://dinewithlily.com/pumpkin-spice-pull-apart-bread-with-biscuits-recipe/