Welcome to the enchanting world of fall baking, where the aroma of pumpkin and spices fills your kitchen, promising warmth and comfort. If you’re anything like me, the idea of spending hours on an elaborate dessert can be daunting. My patience often runs thin when it comes to complex baking, and intricate cake decorating? Forget about it! That’s precisely why I adore recipes that deliver stunning results with minimal effort. Introducing our Pumpkin Pull-Apart Bread, a truly remarkable dessert that perfectly blends simplicity with an impressive presentation. Crafted from humble canned biscuits, luscious pure pumpkin puree, and a decadent cream cheese glaze, this recipe proves that you don’t need to be a seasoned baker to create something extraordinary. It’s the ideal treat to impress guests at your next fall gathering or to simply enjoy with your family, making every bite feel like a cozy embrace of the season.
The Ultimate Easy and Impressive Fall Dessert
This Pumpkin Pull-Apart Bread stands out as a quintessential fall recipe, designed for both novice bakers and those looking for a quick yet show-stopping treat. Its magic lies in its simplicity: transforming readily available ingredients into a dessert that looks like it took hours of painstaking effort. The canned biscuits absorb the rich flavors of pumpkin and spice, creating a soft, pillowy texture that’s incredibly satisfying. Each piece pulls away effortlessly, revealing layers of warm, spiced pumpkin goodness, all crowned with a tangy-sweet cream cheese glaze that ties everything together beautifully. This isn’t just a dessert; it’s an experience, a delightful way to celebrate the vibrant flavors of autumn without the stress of complicated techniques.
One of the best aspects of this recipe is how it elevates everyday ingredients. The humble canned biscuit undergoes a magnificent transformation, becoming a fluffy, pumpkin-infused delight. And if you’re ever in a pinch and don’t have pumpkin pie spice on hand, don’t fret! You can easily make your own blend from common spices. For a fantastic homemade Pumpkin Pie Spice recipe, click HERE. It’s incredibly simple to prepare and will provide you with enough aromatic spice to last through the entire fall season, perfect for all your pumpkin-inspired creations. This recipe is all about maximizing flavor and appeal with minimal fuss, making it a true dessert hero.
Essential Ingredients for Your Pumpkin Pull-Apart Bread
Gathering your ingredients is the first step towards creating this delightful fall treat. Each component plays a crucial role in achieving the perfect texture and flavor for your easy pumpkin bread. We’ve listed everything you’ll need below, but remember, quality ingredients make a difference, especially when it comes to the pure pumpkin and fresh cream cheese.
- For the Bread:
- 1 large egg
- 1 cup pure pumpkin puree (ensure it’s not pumpkin pie filling)
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon Pumpkin Pie Spice
- 1 (16.3 oz) tube Pillsbury Grands Flaky Layers Biscuits
- For the Cream Cheese Glaze:
- 4 oz (1/2 block) cream cheese, softened to room temperature
- ½ cup powdered sugar
- 2-3 tablespoons milk
How to Make Pumpkin Pull-Apart Bread: Step-by-Step
Creating this homemade pumpkin bread is surprisingly straightforward, designed for efficiency without compromising on taste. Follow these simple steps, and you’ll have a warm, fragrant dessert ready to enjoy in no time.
- Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). Generously spray a standard loaf baking dish with nonstick cooking spray, ensuring both the bottom and sides are well-coated. This will prevent sticking and ensure your pull-apart bread comes out perfectly.
- Craft the Pumpkin Mixture: In a medium-sized bowl, gently beat the large egg. Once lightly beaten, add the pure pumpkin puree, half of the granulated sugar (1/2 cup), and the vanilla extract. Stir these ingredients together until they are well combined and smooth.
- Prepare the Spice Sugar Coating: In a separate, shallow bowl, combine the remaining half cup of granulated sugar with the pumpkin pie spice. Whisk these together thoroughly to create an aromatic coating for your biscuit pieces.
- Separate and Coat Biscuits: Open the tube of Pillsbury Grands Flaky Layers Biscuits. Carefully separate each biscuit into two thinner layers lengthwise. Take each biscuit slice and thoroughly coat all sides with the sugar and pumpkin pie spice mixture you prepared earlier. This step ensures every bite is infused with delightful fall flavors.
- Spread the Pumpkin Mixture: Now, take each sugar-coated biscuit slice and spread a generous amount of the pumpkin mixture evenly over one side.
- Assemble in the Loaf Pan: Carefully stack these prepared biscuit slices vertically in your greased bread pan. Arrange them neatly to create the signature pull-apart layers.
- Bake to Perfection: Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the top is beautifully golden brown and the bread is cooked through. A toothpick inserted into the center should come out clean. Once baked, remove from the oven and allow the bread to cool completely on a wire rack before glazing. This step is crucial for the glaze to set properly.
- Prepare the Cream Cheese Glaze: While the bread cools, prepare your irresistible cream cheese glaze. In a bowl, combine the softened cream cheese and powdered sugar. Using a hand mixer, beat these ingredients together until the mixture is smooth and lump-free. Gradually add two tablespoons of milk and mix again until incorporated. If the glaze appears too thick to drizzle, add additional milk a little at a time (half a tablespoon at a time) until you reach your desired drizzling consistency.
- Glaze and Serve: Once the pumpkin pull-apart bread has completely cooled, use a spoon to generously drizzle the creamy glaze over the top. Allow the glaze to set for a few minutes before serving. Then, simply pull apart the delicious pumpkin-infused pieces and enjoy!
- Room Temperature Cream Cheese: For the smoothest glaze, ensure your cream cheese is at room temperature. This prevents lumps and ensures easy mixing.
- Don’t Overmix Pumpkin: When combining the pumpkin mixture, mix just until incorporated. Overmixing can develop gluten in the egg, making it tough.
- Generous Coating: Make sure each biscuit slice is thoroughly coated with the sugar-spice mixture. This creates a delightful crust and flavor in every layer.
- Even Stacking: Arrange the biscuit slices neatly in the loaf pan. While they don’t need to be perfectly aligned, a relatively even stack will ensure uniform baking and a beautiful presentation.
- Cool Completely Before Glazing: Patience is key! If you glaze the bread while it’s still warm, the cream cheese glaze will melt and run off, rather than forming a lovely, creamy topping.
- Adjust Glaze Consistency: If your glaze is too thick, add milk in tiny increments (1/2 teaspoon at a time), mixing well after each addition, until it reaches a pourable, drizzly consistency. If it’s too thin, you can add a tiny bit more powdered sugar.
- Nutty Addition: Fold in a handful of chopped pecans or walnuts into the pumpkin mixture for added crunch and flavor.
- Chocolate Chip Delight: Sprinkle some mini chocolate chips between the layers of biscuits for a sweet surprise.
- Caramel Drizzle: Instead of or in addition to the cream cheese glaze, drizzle warm caramel sauce over the cooled bread.
- Maple Glaze: Replace half of the milk in the cream cheese glaze with maple syrup for a delightful maple pumpkin flavor.
- Extra Spice: If you love a bolder spice profile, you can add a pinch of ground ginger or cloves to your pumpkin pie spice mix.
- Can I use homemade biscuits? While you certainly can, this recipe is designed for the convenience and flaky texture of canned biscuits, making it exceptionally quick and easy.
- What’s the difference between pumpkin puree and pumpkin pie filling? This is crucial! Pumpkin puree is 100% pure cooked pumpkin, with no added sugar or spices. Pumpkin pie filling, on the other hand, is already sweetened and spiced, and using it would make your bread overly sweet and potentially alter the texture. Always opt for pure pumpkin puree.
- Can I freeze Pumpkin Pull-Apart Bread? Yes, you can freeze the baked and cooled bread (without the glaze) wrapped tightly in plastic wrap and then aluminum foil for up to 1 month. Thaw at room temperature and then prepare the fresh glaze before serving.
- My bread is burning on top before it’s cooked through. What should I do? If the top is browning too quickly, loosely tent the loaf pan with aluminum foil for the remainder of the baking time.
- Pumpkin Cake Bars
- Pumpkin Pop Tarts
- Homemade Pumpkin Pie Spice
- Pumpkin Bread with Brown Sugar Glaze
- Blueberry Pull-Apart Bread
- Cinnamon Apple Pull-Apart Bread
- Homemade Monkey Bread
- 1 large egg
- 1 cup pure pumpkin puree
- 1 cup sugar, divided use
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 (16.3 oz) tube Pillsbury Grands Flaky Layers Biscuits
- 4 oz (1/2 block) cream cheese, room temperature
- ½ cup powdered sugar
- 2-3 tablespoons milk
- Preheat oven to 350 degrees F (175 C). Spray a loaf baking dish with nonstick cooking spray (on bottom and sides).
- In a bowl, beat the egg and add the pumpkin puree, 1/2 cup sugar, and vanilla extract. Mix until well combined.
- In a separate bowl, mix the remaining sugar and pumpkin pie spice.
- Separate each biscuit in half lengthwise to create thinner layers. Coat each slice with the sugar-spice mixture (coating all sides).
- Spread the pumpkin mixture evenly on one side of each biscuit slice. Stack the prepared slices carefully into the greased bread pan.
- Bake in the oven for 40-45 minutes or until golden brown and cooked through. Allow the bread to cool completely on a wire rack.
- Once the bread is cool, make the glaze. Mix the softened cream cheese and powdered sugar with a hand mixer until smooth. Add two tablespoons of milk and mix again. If the glaze is too thick to drizzle, add milk a little at a time until you reach the desired consistency. Using a spoon, drizzle the icing generously over the cooled pumpkin bread.
- Calories: 199 kcal
- Carbohydrates: 47 g
- Protein: 2 g
- Fat: 1 g
- Sodium: 17 mg
- Fiber: 1 g
- Sugar: 45 g
Tips for a Perfect Pumpkin Pull-Apart Bread
Achieving the perfect Pumpkin Pull-Apart Bread is easy, especially with these helpful tips:
Delicious Variations and Serving Suggestions
While the classic Pumpkin Pull-Apart Bread is a star on its own, don’t hesitate to get creative with variations:
Serve this warm, fragrant bread as a comforting breakfast, a delightful brunch item, or an unforgettable dessert. It pairs wonderfully with a hot cup of coffee, a steaming mug of tea, or even a scoop of vanilla bean ice cream for an extra indulgent treat.
Storage and Make-Ahead Tips
This fall dessert is best enjoyed fresh, but leftovers can be stored. Keep any remaining bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. To reheat, warm individual slices in the microwave for a few seconds or a larger portion in a preheated oven (around 300°F/150°C) until just warmed through. You can also assemble the bread the night before, cover it tightly, and refrigerate. In the morning, simply let it come to room temperature while your oven preheats, then bake as directed for a fresh-baked breakfast or brunch.
Frequently Asked Questions (FAQ)
Here are some common questions about making Pumpkin Pull-Apart Bread:
Craving More Pumpkin Recipes?
If you’re loving the taste of fall, be sure to explore these other fantastic pumpkin-inspired treats:
Pumpkin Pull-Apart Bread
Pumpkin Pull-Apart Bread is a simple but impressive dessert that is made with canned biscuits, pumpkin puree and a cream cheese glaze. Perfect for fall celebrations!
Ingredients
For the bread:
For the cream cheese glaze:
Instructions
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Originally published: October 2017
Updated & republished: November 2019
Recipe adapted from Pillsbury