Enjoy pumpkin pie in the form of pumpkin bread! Pumpkin pull apart bread is great for breakfast, a snack OR dessert! No cutting necessary, just use your fingers for a delicious bite! Great recipe for the fall and to serve at any gathering.
I am writing from Orlando, where my family and I are enjoying the tail end of a very cherished vacation. Our 6-year-old son was granted a wish from the Make-a-Wish Foundation and we have been spoiled beyond words since we arrived last Friday.
We are in awe about the treatment we have received the past few days. It has been a magical dream come true that I could never explain to anyone in words. We are grateful and blessed and thankful and happy! It will be so sad to go home to snow-covered Minnesota on Thursday. Tomorrow is our last full day here, and we are hoping to hit two of the Disney parks for a few hours each before crashing into our Villa beds for the last time.
I made a few loaves of this Pumpkin Pie Bread way back, oh, a few weeks ago (time outside this place seems impossible to gauge). This pumpkin pull apart bread was a perfect alternate option for Pumpkin Pie on Thanksgiving. Or a dessert-izer, for some (me). I hope you enjoy it. It is incredible and VERY hard to stop eating.
HOW TO MAKE EASY PUMPKIN PULL APART BREAD
This is a great go-to pumpkin recipe to have on hand as a delicious finger food treat!
Preheat your oven to 350 degrees F. Coat two 9×5 loaf pans with cooking spray and set aside.
STEP 1 – PREPARE BISCUITS
Remove the refrigerated biscuits from two 16.3-oz. containers (8 count each – I used Grands! biscuits). Slice each biscuit lengthwise to create 32 total rounds (16 for each loaf pan) and place them on a flat work surface.
In a large bowl, combine:
Granulated sugar, canned pumpkin pie mix (also may be called pumpkin pie filling), pumpkin pie spice and melted butter.
Stir until combined.
Using a spoon, divide the pumpkin mixture between the biscuits. Carefully stack 8 of the biscuits on top of one another. Turn them sideways and add to one of the prepared pans (you will be adding more, so leave room).
Warning: THIS IS MESSY. That’s ok. Messy = tasty.
Stack 8 more biscuits, making sure the top biscuit is filling-side down (the filling should not touch the pan). Turn sideways and add to the same loaf pan. Spread the pieces out to fit. They should look something like this..
Repeat process with the remaining loaf pan and biscuits. Bake in the preheated oven for 40 minutes or until a golden top and the dough is cooked through. My loaves were done at 40 minutes on the nose. Your bread will have doubled in size, similar to cinnamon rolls.
STEP 2 – THE GLAZE
Make the glaze just before the loaves are pulled from the oven! In a medium bowl, combine:
1 cup powdered sugar
1/8 cup milk
1 teaspoon vanilla
Stir until smooth. Divide the frosting between the loaves, drizzling over the top. Serve warm!
IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME THING?
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
SUBSTITUTE FOR PUMPKIN PUREE
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
IS PUMPKIN GOOD FOR YOU
You’re in luck! Pumpkin, while it may seem like a vegetable but is actually a fruit, has a lot of good health benefits for you. It has Vitamin C, and is high in fiber and potassium.This antioxidant filled food is one you should definitely enjoy in various forms!
HOW TO EAT PUMPKIN
Believe me, I’ve enjoyed tasting many recipes with pumpkin as its star player and I highly recommend baking it, roasting it or cooking with it!
Pumpkin Pull Apart Bread Recipe
- 2 16.3 oz. containers refrigerated buttermilk biscuits (8 count), each biscuit cut in half length-wise
- 1 cup granulated sugar
- 1 cup pumpkin pie mix canned
- 1 tsp pumpkin pie spice
- 5 tbsp butter melted
- 1 cup powdered sugar
- 1/8 cup milk
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Coat two 9×5(ish) loaf pans with cooking spray and set aside. Place biscuit halves on a flat work surface.
- In a large bowl, combine the sugar, pumpkin pie mix, pumpkin pie spice and butter. Stir until combined. Using a spoon, divide the mixture between the biscuits. Carefully stack 8 of the biscuits on top of each other, turn sideways and add to one of the prepared pans (you will be adding more, so leave room). Stack 8 more biscuits, making sure the top biscuit is filling-side down (filling should not touch pan). Turn sideways and add to the same loaf pan. Spread the pieces out to fit. Repeat process with remaining loaf pan and biscuits. Bake in preheated oven for 40 minutes, or until dough is cooked through.
- In a medium bowl, combine powdered sugar, milk and vanilla. Stir until smooth. Divide the frosting between the loaves, pouring over the top. Serve warm.