Pumpkin Pie Pull-Apart Bread
Make this easy bread for breakfast, brunch, or dessert this season.
Photo: Mary Beth
Last year I made this pull-apart bread for my family, and we all loved it! It's simple to make and would be great if guests are staying at your home over the holidays. It's perfect for dessert, brunch, or even breakfast.
Photo: Mary Beth
Pumpkin Pie Pull-Apart Bread
1 (16.3 ounce) can refrigerated honey butter biscuits
3/4 cup canned pumpkin pie mix (not plain canned pumpkin)
2 tablespoons butter, melted
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
Heat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with butter.
Separate dough into 8 biscuits and separate each biscuit into two layers for a total of 16 thin biscuits. Spread pumpkin pie mix on top of each biscuit layer. Top each with melted butter.
Combine granulated sugar and pumpkin pie spice. Sprinkle sugar mixture over each biscuit.
Photo: Mary Beth
Stack the biscuits in four piles of four biscuits each.
Place stacks on their sides in a row in the loaf pan making sure sides without filling are on the outer ends, touching pan.
Bake 40 to 45 minutes or until loaf is golden brown and center is baked through. Cool loaf slightly and remove from pan. Carefully turn pan upside down on serving platter to release loaf.
In a small bowl mix powdered sugar, milk, vanilla, and remaining 1/2 teaspoon pumpkin pie spice and drizzle over loaf. Serve warm.
