Easy Pumpkin Pull-Apart Loaf

This easy pumpkin pull-apart loaf is my answer to a cozy fall breakfast that still feels impressive, even when mornings are hectic. With canned biscuits as the base, it comes together quickly but tastes like something from a beloved bakery. The sweet pumpkin filling and gentle spices make it feel a little like having dessert for breakfast, but without any fuss.

I remember making this after a pumpkin patch trip with my niece, and we ended up eating half the loaf before anyone else woke up. The kitchen smelled dreamy and it became our new fall ritual.

Ingredients

• Pumpkin puree: look for pure pumpkin not pumpkin pie filling for the truest flavor
• Granulated sugar: adds sweetness and helps the loaf caramelize and you can use organic sugar for the best depth
• Vanilla extract: adds warmth and complexity always choose real extract
• Pumpkin pie spice: this blend of cinnamon ginger nutmeg and cloves brings out autumn vibes you can mix your own for a custom touch
• Large egg: binds everything and gives richness opt for the freshest eggs you can find
• Pillsbury Grands Biscuits: not flaky style homestyle or buttermilk varieties both work I love using the buttermilk kind for extra tenderness
• Cinnamon: bumps up the cozy flavor choose Saigon cinnamon for a punch
• Powdered sugar: for the glaze smoothes out perfectly and melts into the loaf
• Heavy whipping cream or milk: for the glaze adds richness and gives the perfect drizzle

Step-by-Step Instructions

Prepare the Pan:

Spray an eight by four inch or nine by five inch loaf pan with baking spray that contains flour For extra insurance line the pan with parchment leaving overhang to help lift the loaf later

Make the Pumpkin Mixture:

In a medium bowl mix the pumpkin puree a quarter cup of granulated sugar vanilla pumpkin pie spice and egg until smooth Set aside for later layering

Prepare the Biscuits:

Open the can of biscuits Slice each biscuit in half horizontally so you have sixteen half moons In a small bowl combine the remaining quarter cup of granulated sugar with one teaspoon of cinnamon

Coat the Biscuit Slices:

Take each cut biscuit half and dredge it in the cinnamon sugar mixture Make sure every side is coated to give each bite plenty of sweet spice

Layer the Loaf:

Lay one biscuit slice flat on a cutting board Spread a bit of pumpkin mixture on top Repeat with the next biscuit slice stacking and spreading pumpkin filling Continue until all biscuit pieces are stacked and the filling is used up

Assemble in the Pan:

Lift the stacked biscuits carefully and set them into your prepared loaf pan If the stack separates or leans just nudge the slices together gently

Bake:

Place the loaf pan in the oven at three hundred fifty degrees Bake for thirty to forty minutes until the loaf is deep golden and the center no longer jiggles Gently tent with foil and drop the temperature to three hundred twenty five if the top is browning too quickly

Cool and Glaze:

Let the loaf cool in the pan for ten minutes For the glaze whisk powdered sugar cinnamon and heavy cream together until smooth Drizzle over the warm loaf before serving

Save

One of my favorite parts is tearing off the gooey end pieces right after glazing That first bite tastes like fall and reminds me of quiet Sunday mornings with my family arguing over their favorite center slice

Storage Tips

Store leftovers loosely covered at room temperature for up to two days If you plan to keep it longer wrap the glazed loaf in plastic and freeze for up to a month Thaw at room temperature and rewarm in a low oven for the freshest result

Ingredient Substitutions

Try sweet potato puree in place of pumpkin for a slightly different but equally delicious flavor If you do not have pumpkin pie spice mix two parts cinnamon with one part each nutmeg and ginger plus a pinch of cloves In a pinch use any brand of biscuit dough but skip flaky styles which fall apart when stacked

Serving Suggestions

Serve warm with a side of vanilla yogurt or alongside scrambled eggs for a hearty breakfast For a dessert treat top with a scoop of vanilla ice cream or a dollop of whipped cream This loaf pairs perfectly with spiced apple cider or your favorite coffee

A Little History

Pull apart bread goes way back to old community cookbooks where it was called monkey bread or bubble bread Here pumpkin brings American fall traditions to your table with almost no effort but with all the comfort food flavors of the season

Recipe FAQs

→ Can I use homemade biscuit dough instead of canned?

Yes, you can substitute homemade biscuit dough. Make sure it's not too soft to hold the layers together as you stack.

→ What type of pumpkin puree should I use?

Use plain pumpkin puree, not pumpkin pie mix. It gives pure pumpkin flavor without extra sugar or spices.

→ How do I know when the loaf is finished baking?

The top should be golden and the center set but moist. If the top browns too fast, cover with foil and lower the temperature.

→ Can I skip the glaze?

The loaf is delicious plain, but the glaze adds extra sweetness and flavor. You may omit it if desired.

→ How should I store leftovers?

Keep the loaf loosely covered at room temperature for up to two days. For longer storage, freeze before adding glaze.