Preheat oven to 350°F and grease a 9x5 loaf pan. Split or separate the biscuits in half lengthwise so you end up with 16 pieces.
16.3 ounces canned biscuits
Place the melted butter into a small mixing bowl. Set aside.
8 tablespoons salted butter
Mix together the sugar and pumpkin spice in another small mixing bowl. Set aside.
1 cup granulated sugar, 2 teaspoons pumpkin pie spice
Combine pumpkin puree, brown sugar and pumpkin pie spice in another small bowl, mixing until well combined. Set aside.
½ cup pumpkin puree, 2 tablespoons brown sugar, ½ teaspoon pumpkin pie spice
Dip a biscuit half into the butter, then into the sugar mixture. Spread one to two teaspoons of the pumpkin mixture onto the biscuit. Place into the loaf pan so the biscuit is leaning up against the side.
Repeat this with each biscuit piece and stack them into the loaf pan as you go.
Bake for 40 to 45 minutes until the loaf is golden brown. Allow the bread to cool completely.
In a small mixing bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. If the icing is too thick, add the second tablespoon of milk. Drizzle the glaze over the bread.
1 cup powdered sugar, 1 to 2 tablespoons milk, ½ teaspoon vanilla extract