Description
Indulge in the warmth of fall with this Easy Pumpkin Pull-Apart Loaf, a delightful breakfast treat that effortlessly combines the comforting flavors of pumpkin and spices. Perfect for cozy mornings or festive gatherings, this loaf is made using canned biscuits for quick prep while ensuring each pull-apart piece is moist and flavorful. Topped with a sweet glaze, it’s an irresistible addition to any brunch spread or holiday celebration. Simple yet satisfying, this recipe brings the essence of pumpkin pie to your table without the fuss!
Ingredients
Scale
- ¾ cup pumpkin puree
- ½ 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)
- 1 teaspoon cinnamon
- ½ cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F and spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
- In a mixing bowl, combine pumpkin puree, ¼ cup granulated sugar, vanilla extract, pumpkin pie spice, and egg. Mix well and set aside.
- Slice each biscuit in half horizontally. In another bowl, mix the remaining sugar with cinnamon and coat each biscuit slice.
- Layer the biscuit slices with the pumpkin mixture in the prepared pan until all ingredients are used.
- Bake for 30-40 minutes until golden brown; cover with foil if browning too fast.
- While cooling, whisk together powdered sugar, cinnamon, and milk for the glaze. Drizzle over the loaf before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Experiment by adding nuts or chocolate chips between layers for extra flavor. Ensure pumpkin puree is pure and not pre-mixed with spices or sugars for best results.