Easy Pumpkin Pull-Apart Loaf (Print)
Soft, spiced pull-apart breakfast loaf with pumpkin, cinnamon sugar, and a sweet, creamy glaze.
# What You'll Need:
→ Loaf
01 -
183g pumpkin puree (not pumpkin pie mix)
02 -
100g granulated sugar, divided
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon pumpkin pie spice
05 -
1 large egg
06 -
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
07 -
1 teaspoon cinnamon
→ Glaze
08 -
57g powdered sugar
09 -
1 teaspoon cinnamon
10 -
45ml heavy whipping cream or milk
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (preferably the variety with flour).
02 -
Stir together the pumpkin puree, 1/4 cup (50g) granulated sugar, vanilla extract, pumpkin pie spice, and egg in a bowl. Set aside.
03 -
Open the biscuit can and slice each biscuit in half horizontally. In a small bowl, mix the remaining 1/4 cup (50g) granulated sugar with 1 teaspoon cinnamon. Coat each slice of biscuit dough evenly with the cinnamon sugar mixture.
04 -
Lay one slice of dough flat and spread a layer of the pumpkin mixture on top. Stack another biscuit slice and add more pumpkin mixture. Continue stacking and spreading until all biscuits and pumpkin mixture are used. Place the stack carefully into the prepared loaf pan.
05 -
Bake for 30-40 minutes or until the top is golden and the center is cooked through. If the top browns too quickly, cover with foil and reduce oven temperature to 325°F (163°C). Cool the loaf before glazing.
06 -
Whisk together the powdered sugar, cinnamon, and heavy whipping cream until a smooth glaze forms. Drizzle it over the cooled loaf before serving.
07 -
Pull apart and serve. Store the loaf loosely covered for up to 2 days. The loaf can also be frozen without the glaze for longer storage.
# Additional Notes:
01 -
Skipping the glaze will reduce sweetness, though it enhances the flavor.
02 -
The loaf can remain moist and slightly gooey at the center when baked correctly.