Easy Pumpkin Pull-Apart Loaf
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Ingredients:
¾ cup (183g) pumpkin puree, not pumpkin pie mix
½ cup (100g) 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, not flaky)
1 teaspoon cinnamon
Glaze:
½ cup (57g) powdered sugar
1 teaspoon cinnamon
3 tablespoons (45ml) heavy whipping cream or milk
:Directions:
Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together the remaining 1/4 cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
Bake for about 30-40 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce the oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over the loaf, pull apart, and serve.
Store loosely covered for up to 2 days.
Notes:
You can skip the glaze, but it’s so good!
Bread can be frozen without frosting
Nutritional Facts:
Serving: 1slice | Calories: 117kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 54mg | Sugar: 20g | Vitamin A: 3685IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg
Recipe courtesy of Crazy for Crust.com