Description
Indulge in the ultimate fall treat with our Pumpkin Spice Pull-apart Bread recipe. Learn how to create this delicious and irresistible dessert today!
Ingredients
- 1/4 cup granulated sugar (60g)
- 1 1/4 teaspoons pumpkin pie spice (3g)
- 1 can (460g) refrigerated dough for flaky biscuits (8 Count)
- 2 tablespoons butter, melted (28g)
- 3/4 cup canned pumpkin pie mix (not plain pumpkin) (180g)
- 1/2 cup powdered sugar (60g)
- 2 to 3 teaspoons milk (10 to 15ml)
- 1 teaspoon vanilla (5ml)
Instructions
- Preheat your oven to 350°F and coat a 9×5-inch loaf pan with cooking spray. Mix the granulated sugar with 1 teaspoon of the pumpkin pie spice in a small bowl.
- Open the dough can and pull apart the 8 biscuits. Carefully split each biscuit into 2 thinner rounds, resulting in 16 pieces. Use a brush to coat one side of each round with the melted butter. Spread a little under a tablespoon of the pumpkin pie mix on top of each round. Dust the rounds with the sugar and spice blend.
- Organize the biscuit rounds into 4 stacks, each having 4 rounds. Arrange these stacks horizontally in the loaf pan so that the sides without filling are at the ends of the pan.
- Bake the loaf for 40 to 45 minutes until it reaches a rich golden brown color and is completely cooked in the middle.
- Allow to cool for 10 minutes before turning the pan upside down onto a serving dish. Combine the powdered sugar, milk, vanilla, and the remaining 1/4 teaspoon of pumpkin pie spice in a small bowl until the mixture is thin enough to drizzle. Pour the glaze over the warm loaf. Enjoy while still warm.
Notes
- Enhance the flavor by incorporating a touch of cinnamon or nutmeg into the sugar and spice mixture before sprinkling it over the biscuit rounds.
- Ensure each biscuit round is evenly coated with pumpkin pie mix for a consistent and delicious pumpkin taste in every bite.
- Achieve a beautifully golden brown crust by rotating the loaf pan halfway through baking to promote even browning.
