Easy Pumpkin Pull Apart Bread Recipe | Using Canned Biscuits
Looking for a fun and easy-to-make bread this fall? One that fills your home with the amazing smell of pumpkin and cinnamon, but doesn’t take all day to prepare? You’ve come to the right place! This pumpkin pull-apart bread is the perfect autumn treat.
This recipe is one of our family’s absolute favorites when the leaves start to change. It’s incredibly easy because it uses canned biscuit dough, which saves so much time and effort. The kids love to help dipping the biscuit pieces in sugar and spreading the pumpkin filling. It’s a simple, hands-on recipe that’s perfect as breakfast, a snack or dessert.
Why You’ll Love This Recipe
- It’s Simple: Using pre-made biscuit dough means no messing around with yeast or waiting for dough to rise. It’s a fantastic shortcut that delivers amazing results.
- It’s Fun for Everyone: From opening the biscuits to layering them in the pan, there are plenty of steps for kids to get involved.
- It’s Delicious: The combination of flaky biscuits, creamy pumpkin, and a sweet cinnamon glaze is simply irresistible. It’s the perfect blend of a cinnamon roll and pumpkin pie!
Pumpkin Pull-Apart Bread
This recipe serves about 10 people and is perfect for a weekend breakfast, an after-school snack, or a cozy dessert.
Prep Time: 15 minutes
Bake Time: 40-45 minutes
Serves: 10
Ingredients
- 1 can (8 count) flaky layers biscuits
- 1 large egg
- 1 cup pumpkin puree
- 1 cup sugar, divided
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- ½ cup powdered sugar
- 1 tsp. cinnamon
- 3 tbsp. heavy cream
Directions:
Prep Your Pan: Preheat your oven to 350°F and line a loaf pan with parchment paper. This will make cleanup so much easier!
Cut the Biscuits: Cut each biscuit in half lengthwise.
Mix the Filling: In a medium mixing bowl, whisk together the egg, pumpkin puree, ½ cup of sugar, vanilla, and pumpkin pie spice until smooth.
Sugar Coat: Add the remaining ½ cup of sugar to a shallow plate. Press each biscuit half into the sugar, coating both sides.
Assemble the Bread: Spread a spoonful of the pumpkin mixture over one side of a sugar-coated biscuit piece. Place it into the loaf pan with the biscuit standing on its side. It can be helpful to tilt the bread pan while you assemble the layers.
Layer it Up: Repeat the process of dipping in sugar and spreading the pumpkin mixture for all the biscuit pieces, layering them in the pan.
Bake: Bake for 40-45 minutes, or until the biscuits are golden brown and cooked through.
Cool and Glaze: Let the bread cool in the pan for about 15-20 minutes. While it’s cooling, whisk together the powdered sugar, cinnamon, and heavy cream to create a glaze.
Serve: Drizzle the glaze over the top of the bread and enjoy! This bread is best served warm.
Easy Canned Biscuit Pumpkin Pull Apart Bread
There’s nothing better than pulling apart a warm, gooey piece of this pumpkin bread on a crisp fall day. It’s a wonderful way to bring the family together in the kitchen and enjoy the simple pleasures of the season. Let us know in the comments if you give this recipe a try!
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