Go Back Email Link
Top down view of pumpkin pull apart bread recipe topped with a simple vanilla glaze on a white rectangular plate. Two slice have been pulled away from the loaf.
Print Pin
No ratings yet

Pumpkin Pull Apart Bread

This gorgeous Pumpkin Pull Apart Bread is so delicious and easy to make! You’ll love the buttery, flaky biscuits layered with a sweet and spiced pumpkin filling and topped with a simple vanilla glaze. Enjoy this showstopper for breakfast, brunch or dessert!
Course Breakfast, Dessert
Cuisine American
Keyword pull apart pumpkin bread, pumpkin pull apart bread, pumpkin pull apart loaf
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 486kcal
Author Trish - Mom On Timeout

Ingredients

  • 16.3 ounces canned biscuits 8 count
  • 8 tablespoons salted butter melted
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice

Pumpkin Mixture

Icing

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or half and half
  • ½ teaspoon vanilla extract

Instructions

  • 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

Notes

Storage Information
  • Make Ahead: You can assemble the loaf in advance and keep it in the fridge for up to 24 hours before baking.
  • Freezing: Place cooled bread in an air-tight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
  • Storing Leftovers: Pumpkin Pull-Apart Bread should be stored in an air-tight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • To Reheat: Place the desired amount on a microwave-safe plate and heat for 30 seconds at a time on low heat until warmed through.

Serving Suggestions
This lovely Pumpkin Pull-Apart Bread is delicious on its own, but you can also serve it topped with a dollop of whipped cream, a scoop of vanilla ice cream, or even a dusting of powdered sugar or pumpkin pie spice for an extra special treat.
Enjoy this pull apart bread with some Crockpot Hot ChocolateChristmas Punch or homemade Eggnog!

Can’t find pure pumpkin puree? Replace the pumpkin mixture (pumpkin puree, sugar and pumpkin pie spice) with canned pumpkin pie filling.

Questions about substitutions, variations, etc? Check out the post above for all sorts of helpful information and tips.

Nutrition

Calories: 486kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 637mg | Potassium: 176mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2739IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
QR Code linking back to recipe