Easy Pumpkin Pull-Apart Loaf Recipe


Pumpkin pull-apart loaf is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree. It’s an easy brunch recipe, but it also makes the perfect snack or easy pumpkin dessert recipe!

8 servings

INGREDIENTS:

3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup 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:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

DIRECTIONS:
  1. Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
  2. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  3. Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  4. Get full recipe on Crazy for Crust (link here).

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