Pumpkin Cinnamon Pull-Apart Bread
This Pumpkin Cinnamon Pull-Apart Bread is a delicious fall treat made with soft, buttery biscuits layered with spiced pumpkin filling and coated in cinnamon sugar. Baked to golden perfection and drizzled with a sweet cinnamon glaze, it’s perfect for breakfast, brunch, or dessert!
Ingredients
Filling:
- 15 oz Canned Pumpkin Puree
- ¼ Cup Brown Sugar
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 1 Egg
- 1 tsp Pumpkin Pie Spice
Bread:
- 1 Can of 8-Count Jumbo Biscuits Homestyle or Buttermilk, not Flaky
- ¼ Cup Sugar
- 1 tsp Cinnamon
Glaze:
- ½ Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 Tbsp Milk
Instructions
- Preheat the oven to 350°F. Spray an 8x4 or 9x5 loaf pan with non-stick cooking spray.
- In a large bowl, mix all the ingredients for the filling until well combined.
- On a small plate, mix the cinnamon and sugar. Split each biscuit in half horizontally and coat each side in the cinnamon sugar mixture.
- Stand the loaf pan vertically. Start with a biscuit, then add 1 tablespoon of filling, followed by another biscuit. Continue stacking biscuits and filling until all are used.
- Carefully turn the pan back to horizontal. Sprinkle any leftover cinnamon sugar on top.
- Bake in the preheated oven for 35-40 minutes. If the top begins to brown too quickly, cover with foil and bake until the center is fully cooked.
- Remove from the oven and let cool for 5-10 minutes. Flip the loaf onto a plate.
- In a small bowl, whisk together the glaze ingredients. Drizzle over the loaf and serve warm.