Pumpkin Pull Apart Bread is a fun, shareable dessert, snack, or breakfast bread with soft layers of dough sandwiched between a sweetly spiced pumpkin filling then topped with a simple glaze. It would be fantastic for brunch on Thanksgiving morning!
Preheat oven to 350°F. Spray a 9x5-inch bread loaf pan with baking spray or line with a parchment paper sling.
Use a sharp knife to cut each biscuit in half horizontally so there are 16 thin rounds of dough. Set aside.
In a medium bowl, whisk together pumpkin puree, 1/2 cup of sugar, vanilla, pumpkin pie spice, and egg. Combine remaining granulated sugar and cinnamon in a separate, small bowl.
Dip each biscuit in cinnamon-sugar mixture.
Divide pumpkin mixture evenly between 16 biscuit pieces, spreading on top of each biscuit. Stack biscuits and pumpkin on their sides in prepared loaf pan.
Bake for 40-45 minutes until golden brown on top and baked through. If top is browning too quickly, cover with foil. Cool before glazing.
Make glaze by whisking powdered sugar, cinnamon, and cream together in a small bowl. Drizzle over top of bread, then pull apart and enjoy.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.
Paczki is a scrumptious Polish pastry that packs a delightful surprise in every bite. Similar to a filled doughnut, Paczkis have a soft and fluffy texture and are lightly dusted with powdered sugar....
Turn your favorite cinnamon roll recipe into cute Thanksgiving turkey cinnamon rolls. This dough is made in a bread machine, and can be assembled the night before. Let come to room temperature before...
This sweet and savory bread is incredible toasted with butter for an afternoon snack or easy breakfast. Its also perfect alongside a hearty bowl of soup. The batter may seem dry at first, but the...
Have some extra apples from your recent trip to the apple orchard? Try this super simple Apple Bread recipe that will help you use them up. This recipe could not be simpler and results in a flavorful...
Log In Or Register To Post Comments