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Easy Pumpkin Pull-Apart Loaf

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Indulge in a delightful morning treat with this Easy Pumpkin Pull-Apart Loaf! This quick and simple breakfast recipe combines the comforting flavors of pumpkin pie with the convenience of canned biscuits. Perfect for busy mornings or cozy weekends, each pull-apart piece is layered with a creamy pumpkin filling and topped with a sweet glaze. Enjoy this delicious loaf warm, fresh out of the oven, for a seasonal breakfast that will impress your family and friends.

Ingredients

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  • ¾ cup pumpkin puree (not pumpkin pie mix)
  • 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
  • 3 tablespoons heavy whipping cream or milk

Instructions

  1. Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
  2. In a bowl, mix pumpkin puree, ¼ cup granulated sugar, vanilla extract, pumpkin pie spice, and egg until combined.
  3. Slice each biscuit in half horizontally. In a small bowl, combine remaining granulated sugar and cinnamon. Coat each biscuit slice with the cinnamon-sugar mixture.
  4. Lay a biscuit slice flat, add some pumpkin mixture on top, then layer another biscuit slice on top. Repeat until all biscuits and pumpkin mixture are used up. Place carefully in the loaf pan.
  5. Bake for 30-40 minutes until golden brown and cooked through. If browning too quickly, cover with foil and reduce temperature to 325°F.
  6. For the glaze, whisk powdered sugar, cinnamon, and heavy whipping cream until smooth. Drizzle over cooled loaf before serving.
  7. Store loosely covered at room temperature for up to 2 days.

Nutrition

Find it online: https://savorysofia.com/easy-pumpkin-pull-apart-loaf/