Introduction
Oh, the smell of fall! It’s that magical time of year when the leaves turn golden, the air gets crisp, and our kitchens start to fill with the warm, comforting aromas of pumpkin spice. If you’re like me, you’re probably already dreaming up all the delicious ways to use up that can of pumpkin puree. Well, get ready to fall in love, because I’ve got a recipe that’s going to become your new go-to: Pumpkin Pull Apart Bread!
This isn’t just any quick bread; it’s a delightful experience. Imagine fluffy, tender biscuit pieces infused with the cozy flavors of pumpkin and spice, all baked together into a gorgeous loaf that practically begs to be pulled apart and shared. It’s incredibly easy to make, perfect for those busy weeknights or even a special weekend brunch. Trust me, your friends and family will think you spent hours in the kitchen!
Why You’ll Love This Recipe
- Super Fast: Using canned biscuits means you get all the homemade flavor without all the fuss of traditional bread making.
- Incredibly Easy: Seriously, if you can open a can and stir a few things, you can make this! It’s beginner-friendly and foolproof.
- Perfect for Gifting: Baked in a loaf pan and drizzled with a sweet glaze, this bread makes a beautiful and delicious gift for neighbors, teachers, or anyone you want to treat.
- Always a Crowd-Pleaser: The combination of sweet dough, warm pumpkin, and a touch of spice is universally loved. It’s fantastic for potlucks, holiday gatherings, or just a cozy treat for yourself.
Ingredients
Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need:
- 16.3 ounces canned biscuits (8 count): The secret weapon for easy baking! Look for the classic flaky biscuits.
- 8 tablespoons salted butter, melted: This is what makes our biscuit pieces wonderfully tender and helps the sugar stick.
- 1 cup granulated sugar: For that delightful sweetness and a lovely caramelized crust.
- 2 teaspoons pumpkin pie spice: Hello, fall! This magical blend of cinnamon, ginger, nutmeg, and cloves is key.
- ½ cup pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling! This adds moisture and that signature pumpkin flavor.
- 2 tablespoons brown sugar or granulated sugar: To sweeten our creamy pumpkin layer. Brown sugar adds a lovely molasses note.
- ½ teaspoon pumpkin pie spice: A little extra spice for that delicious pumpkin filling.
- For the Icing:
- 1 cup powdered sugar: For a smooth, sweet glaze that perfectly tops off the bread.
- 1 to 2 tablespoons milk or half and half: To get our icing to the perfect drizzling consistency.
- ½ teaspoon vanilla extract: A little bit of vanilla makes everything taste even better!
How to Make It
Alright, let’s get our hands a little bit messy and create some baking magic. It’s so simple, you’ll be amazed!
- Preheat & Prep: First things first, get your oven preheated to 350°F (175°C). Then, grab a 9×5 inch loaf pan and give it a good grease and flour. This ensures our beautiful bread comes out in one piece.
- Make the Pumpkin Filling: In a small bowl, whisk together the ½ cup of pumpkin puree, 2 tablespoons of brown sugar (or granulated sugar if that’s what you have!), and ½ teaspoon of pumpkin pie spice. Give it a good mix until it’s smooth and fragrant. Set this aside for a moment.
- Prep the Biscuits: Open those cans of biscuits and separate them. Now, cut each biscuit into four pieces. This might seem a little odd, but it’s how we get those lovely pull-apart sections.
- Butter Up: Pop those biscuit pieces into a large bowl. Pour the melted butter over them and toss gently until every single piece is beautifully coated.
- Spice Up the Sugar: In a separate bowl, combine the 1 cup of granulated sugar with 2 teaspoons of pumpkin pie spice. Give it a stir to make sure the spice is evenly distributed.
- Sugar Coat Those Biscuits: Now, add the sugary spice mixture to the buttered biscuit pieces. Toss them again until all those biscuit bites are nicely coated in the sweet, spiced goodness. Oh, the aroma already!
- Layer One: Carefully place half of the coated biscuit pieces into your prepared loaf pan. Try to spread them out a bit.
- Add the Pumpkin Goodness: Spoon that lovely pumpkin filling evenly over the first layer of biscuit pieces. Make sure to get it all in there!
- Layer Two: Top the pumpkin layer with the remaining coated biscuit pieces. Gently press them down so they nestle in.
- Bake to Perfection: Pop that loaf pan into your preheated oven and bake for about 30-35 minutes. You’re looking for a gorgeous golden brown color on top, and you know it’s cooked through when it’s nicely puffed up and smells amazing.
- Whip Up the Icing: While the bread is baking, it’s time for the sweet finale! In a medium bowl, whisk together the powdered sugar, 1 to 2 tablespoons of milk (or half and half for a richer touch), and the vanilla extract. Keep whisking until you have a smooth, drizzly glaze. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a pinch more powdered sugar.
- Cool and Drizzle: Once the bread is baked, let it cool in the loaf pan for about 10 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack. Drizzle that luscious icing all over the warm bread. Watch it drip down the sides – it’s so satisfying!
Substitutions & Additions
This recipe is wonderfully forgiving, so feel free to play around! Here are some ideas:
- No Pumpkin Pie Spice? No worries! You can make your own by mixing 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of ground cloves.
- Extra Creaminess: For an even richer pumpkin filling, you could swirl in a tablespoon of cream cheese or a dollop of sour cream.
- Nuts and Chocolate: For a little crunch and extra decadence, toss in ½ cup of chopped pecans or walnuts, or even some mini chocolate chips, with the biscuit pieces before coating them in sugar.
- Different Pan? You can also make this in a bundt pan or even individual muffin cups for a fun twist! Adjust baking time as needed – muffin cups will bake faster.
Tips for Success
A few little tricks can make your Pumpkin Pull Apart Bread absolutely perfect:
- Don’t Overcrowd: While it’s tempting to cram everything in, try to distribute the biscuit pieces evenly in the pan. This helps them cook through properly.
- Check for Doneness: Every oven is a little different. If the top is browning too quickly, you can loosely tent the loaf pan with foil for the last 10-15 minutes of baking.
- Prep Ahead: You can prepare the pumpkin filling and the sugar-spice mixture a day in advance and store them in airtight containers in the refrigerator. Just cut the biscuits and bake when you’re ready!
- Warm & Cozy Serving: This bread is best served warm, so plan your baking accordingly if you want that fresh-out-of-the-oven magic.
How to Store It
Leftovers (if there are any!) are a treat too. Store any uneaten Pumpkin Pull Apart Bread in an airtight container or wrap it tightly with plastic wrap at room temperature for up to 2-3 days. If you live in a warm climate or want it to last a bit longer, you can store it in the refrigerator, though it might slightly affect the texture.
FAQs
Got questions? I’ve got answers!
Q: Can I use homemade biscuit dough instead of canned?
A: You absolutely can! If you have a favorite homemade biscuit recipe, feel free to use that. Just make sure to cut the dough into bite-sized pieces.
Q: How do I make sure the inside is cooked?
A: The key is to cut the biscuits into smaller pieces and not to overfill the pan. A toothpick inserted into the center should come out mostly clean (a little moisture from the pumpkin is okay!).
Q: Can I bake this ahead of time for a party?
A: Yes! You can bake it a day ahead. Let it cool completely, then store it in an airtight container. Gently warm it in a low oven (around 250°F or 120°C) for about 10-15 minutes before serving, and then add the icing.
Q: What’s the best way to serve this bread?
A: It’s delicious on its own, but I love serving it with a warm cup of coffee or tea. It’s also fantastic for breakfast, brunch, or as an afternoon pick-me-up!
Pumpkin Pull Apart Bread
Equipment
- Loaf pan 9x5 inch
- Small bowl for pumpkin filling
- Large bowl for buttering biscuits
- Separate bowl for sugar-spice mixture
- Medium bowl for icing
- Wire rack for cooling
Ingredients
Bread
- 16.3 ounces canned biscuits 8 count, classic flaky biscuits
- 8 tablespoons salted butter melted
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Pumpkin Filling
- 0.5 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons brown sugar or granulated sugar
- 0.5 teaspoon pumpkin pie spice
Icing
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or half and half
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a small bowl, whisk together pumpkin puree, brown sugar (or granulated sugar), and ½ teaspoon pumpkin pie spice. Set aside.16.3 ounces canned biscuits
- Open canned biscuits, separate, and cut each biscuit into four pieces.16.3 ounces canned biscuits
- Place biscuit pieces in a large bowl, pour melted butter over them, and toss to coat.16.3 ounces canned biscuits
- In a separate bowl, combine granulated sugar with 2 teaspoons pumpkin pie spice.16.3 ounces canned biscuits
- Add the sugar-spice mixture to the buttered biscuit pieces and toss to coat.
- Layer half of the coated biscuit pieces in the prepared loaf pan.
- Spoon the pumpkin filling evenly over the first layer of biscuit pieces.
- Top with the remaining coated biscuit pieces and gently press down.
- Bake for 30-35 minutes, or until golden brown and puffed up.
- While baking, whisk together powdered sugar, milk (or half and half), and vanilla extract in a medium bowl to create the icing.16.3 ounces canned biscuits
- Let the bread cool in the loaf pan for 10 minutes, then invert onto a wire rack and drizzle with icing.