Flaky Pumpkin Spice Pull Apart Bread
Flaky Pumpkin Spice Pull Apart Bread made with refrigerated biscuits, pumpkin pie mix, warm spice, and a simple vanilla glaze.
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Servings: 16
Ingredients
For the Bread
- ¼ cup sugar
- 1 ¼ tsp pumpkin pie spice divided
- 2 cans Pillsbury Grands refrigerated biscuits 8-count each
- ¾ cup canned pumpkin pie mix not pumpkin purée
For the Glaze
- ½ cup powdered sugar
- 2 to 3 tsp milk
- 1 tsp vanilla extract
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the loaf pan.
- Coat a standard loaf pan thoroughly with nonstick cooking spray.
Prepare the spiced sugar mixture.
- In a small bowl, combine the sugar with 1 tsp pumpkin pie spice. Stir until evenly mixed.
Separate the biscuits.
- Remove the refrigerated biscuit dough from the cans and separate it into individual biscuits.
Flatten the biscuits.
- Gently flatten each biscuit with your hands or a rolling pin until slightly widened and suitable for layering.
Add the pumpkin filling.
- Spread approximately 1 tbsp canned pumpkin pie mix over the top of each flattened biscuit.
Add the spiced sugar.
- Sprinkle each pumpkin-covered biscuit with a portion of the prepared pumpkin spice sugar mixture.
Form biscuit stacks.
- Continue layering until there are 4 stacks of 5 biscuits each.
Arrange in the loaf pan.
- Place the biscuit stacks upright in a row inside the prepared loaf pan. Position the sides without filling against the ends of the pan to help contain the filling during baking.
Bake the bread.
- Bake for 40 to 45 minutes, or until the biscuits are fully baked through and the loaf is deep golden brown.
Cool the loaf.
- Allow the bread to cool in the pan for 10 minutes.
Remove from the pan.
- Carefully turn the loaf out onto a serving plate or cutting board.
Prepare the glaze.
- In a small bowl, combine the powdered sugar, 2 to 3 tsp milk, vanilla extract, and the remaining ¼ tsp pumpkin pie spice. Mix until smooth. Add additional milk, a few drops at a time, if a thinner glaze is desired.
Glaze and serve.
- Drizzle the glaze evenly over the warm loaf. Serve immediately.
Notes
To make this recipe gluten-free, replace the refrigerated biscuits with a certified gluten-free refrigerated biscuit dough or a homemade gluten-free biscuit dough suitable for baking in layers.
Confirm that the canned pumpkin pie mix is certified gluten-free, as some brands may be processed in facilities that also handle wheat.
Use certified gluten-free powdered sugar, pumpkin pie spice, vanilla extract, and nonstick cooking spray.
If using homemade gluten-free biscuit dough, handle it gently, as gluten-free dough can be more delicate and may not stretch or stack the same way as traditional biscuit dough.
Bake until the center is fully cooked, as gluten-free dough may require a slightly different baking time depending on the brand or recipe used.
Use clean utensils, bowls, measuring tools, a loaf pan, and serving equipment to prevent cross-contamination if preparing this recipe for someone with celiac disease or gluten sensitivity.