Easy Pumpkin Pull Apart Bread with Biscuits
User Reviews
5
Easy Pumpkin Pull Apart Bread with Biscuits
Description
The recipe starts with either store-bought biscuit dough or homemade flaky biscuit dough prepared by cutting cold butter into flour with leavening and salt, then adding milk. The dough is rolled out, folded, and chilled multiple times to develop flaky layers. After cutting into rounds, biscuits are arranged in a pan with a sweet pumpkin pie spice and sugar mixture layered between them along with pumpkin puree and melted butter.
Baking produces a soft bread with distinct pull-apart sections, enhanced by the warm pumpkin spice flavor from the added mixture and puree. This bread is a comforting autumnal treat, suitable for breakfast or an afternoon snack.
Storage instructions suggest keeping leftovers in an airtight container at room temperature or refrigerated for up to 2-3 days for freshness. Using pumpkin puree without added sugar lets you control the sweetness to taste.
Ingredients
- 1 can biscuit dough or use homemade biscuit dough recipe below, flaky
- 1/4 cup sugar
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 cup butter melted
- 3/4 cup pumpkin puree
Homemade Biscuit Ingredients
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 4 Tablespoons butter cold, unsalted, sweet cream
- 3/4 cup milk whole
Instructions
Homemade Biscuit Dough Directions
- Sift together flour, baking powder, and salt in a large mixing bowl.
- Chop the butter into small pieces, then use your fingers to work cold butter into flour until the mixture feels like coarse crumbs. Add milk, stirring until the dough begins to form.
- Flour your cutting board, then place your biscuit dough onto the board.
- Roll biscuit dough to 1/4 inch thickness. Fold the dough over in half, then place in a bowl and cover with a kitchen towel. Refrigerate dough for 30 minutes.
- Remove dough from fridge and repeat the steps of rolling out the dough and folding the dough over in half. Refrigerate dough for 30 more minutes.
- Add more flour to the cutting board and roll your biscuit dough out one more time, again to 1/4 inch thick. Use a 3 inch circle cookie cutter to cut out 6 biscuits.
- Prepare a baking pan with non-stick cooking spray, then place your biscuits on the pan. Refrigerate for 1 hour.
If Using Canned Biscuits, Start Here:
- Pre-heat oven to 350°F and coat a loaf pan with non-stick spray.
- Remove from biscuits from the refrigerator and peel each biscuit in half. Place the halved biscuits back on the baking pan.
- Using a small bowl, melt 1/2 cup butter in a microwave for 10-15 seconds.
- In a medium mixing bowl, whisk together sugar and pumpkin pie spice.
- Dip each biscuit into the melted butter, then dip into the pumpkin pie spice and sugar mixture. Spread about 1/2 Tablespoon pumpkin puree on the center of all but one biscuit.
- Begin stacking biscuits, finishing with the plain biscuit on top. Take the entire stack of biscuits and lay on its side in the loaf pan.
- If using canned biscuits, bake for 55-60 minutes, or until biscuits are cooked through in the middle. If using from-scratch biscuits, bake 35-45 minutes. You'll know it's done with the top is golden brown and center is cooked. Exact cooking time may vary based on your oven and how soft you like the center.
- Remove from oven and paint the top of the loaf with a bit of melted butter. Finish with a dusting of cinnamon sugar.
Notes
- Use pumpkin puree (100% pumpkin) for the filling; pumpkin pie filling is sweeter and includes spices.
- Flaky biscuits are essential for layering and pulling apart; avoid crumbly Southern-style biscuits.
- Bake bread for about 55-60 minutes, adjusting as oven temperatures vary, to ensure biscuits are cooked through.
- Store leftovers in an airtight container at room temperature or in the refrigerator for up to 2-3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 337mg | 14% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1780IU | 36% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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