Pumpkin Pie Spice Pull Apart Bread with Pecans
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5
4 reviews
Excellent
Pumpkin Pie Spice Pull Apart Bread with Pecans
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Easy Pumpkin Pie Spice Pull Apart Bread drizzled with a pumpkin pie spice glaze and topped with chopped pecans. It is to die for!
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Ingredients
- 1 can buttermilk biscuits 16.3 oz, 8 biscuits, refrigerated
- ½ cup pumpkin canned 100% pure
- 4 tablespoons butter melted, unsalted
- ⅓ cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice divided
- 1 ½ teaspoons vanilla extract divided, pure
- ¼ cup pecans plus 1-2 Tablespoons for the topping, chopped
- ½ cup powdered sugar
- 2-3 tablespoons heavy whipping cream or whole milk
Instructions
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray or grease with unsalted butter; set aside.
- Separate dough into 8 biscuits. In a medium bowl, combined the canned pumpkin, melted butter, granulated sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Spread pumpkin pie mixture on top of each biscuit. Top each with the chopped pecans.
- Stack biscuits in a pile to form alternating layers of biscuit and pumpkin filling. The very last biscuit that is placed on top should be inverted so that its filling is facing down against the filling of the next-to-last biscuit rather than facing up (i.e. both the top and bottom ends of the stack should be capped by biscuit rather than filling).
- In a loaf pan, tip the stack of biscuits/filling onto its side all in a row--again, if the stacking has been done correctly, the part of the unbaked loaf that touches each end of the pan should be biscuit rather than filling.
- Bake for about 40-45 minutes or until loaf is deep golden brown and center is baked through. Make sure to cover pan loosely with a sheet of aluminum foil 10 minutes before taking the pan out of the oven, to prevent the bread from over-browning.
- Place pan on a rack and let bread cool for about 10 minutes. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on a serving platter to release loaf.
- In a small bowl, whisk powdered sugar, heavy cream or milk, and the remaining ½ teaspoon each of pumpkin pie spice and vanilla until smooth and no sugar lumps are seen. Drizzle over loaf. Sprinkle 1-2 Tablespoons of chopped pecan on top. Serve warm and enjoy!
Notes
- Storage: Store cooled bread covered at room temperature for up to 2 days. Freeze cool pumpkin pull apart bread (without glaze) in a freezer bag for up to a month. Thaw in the fridge.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
21mg
(7%)
Sodium
547mg
(23%)
Potassium
175mg
(4%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
2613IU
(52%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 547mg | 23% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 2613IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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