Pumpkin Pull Apart Bread with Biscuits
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Flaky biscuit layers with a thin pumpkin spice filling and vanilla drizzle.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Total time
- 75 minutes
- Yield
- 8 servings
Ingredients
- 1 can large refrigerated flaky-layer biscuits, approximately 16 ounces, containing 8 biscuits
- 1/2 cup plain canned pumpkin puree, not pumpkin pie filling
- 1/4 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted and cooled slightly, divided
- 1 1/2 teaspoons pumpkin pie spice
- 1 small pinch fine salt
- 1/2 cup powdered sugar, for the glaze
- 1 tablespoon milk, plus a little more only if needed
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the oven and pan. Heat the oven to 350°F, or 175°C. Position a rack in the lower-middle area. Line and grease the loaf pan so the finished bread can lift out without tearing the filled layers.
- Mix the pumpkin filling. Stir the pumpkin puree, brown sugar, 2 tablespoons melted butter, pumpkin pie spice, and salt until evenly combined. The mixture should spread easily but shouldn't look watery. If liquid has separated in the pumpkin can, stir the puree thoroughly before measuring.
- Separate the biscuits. Keep the biscuit dough cold until you're ready to use it. Gently split each of the eight biscuits horizontally along its natural layers to make sixteen thin rounds. Don't knead or roll them into a new dough, which would remove the useful flaky structure.
- Spread and stack. Divide the pumpkin mixture among the rounds in thin, even layers. Make several short stacks on the counter, then place the stacks on their edges in the pan, like cards standing upright. Don't force them into a tightly compressed block. Leave a little breathing room for expansion.
- Butter and bake. Brush the exposed dough with the remaining tablespoon of melted butter. Bake for 40 to 50 minutes, checking at 30 minutes. If the top is getting dark before the center is cooked, cover loosely with foil and continue baking. The middle should be set, not sticky or raw, when you gently separate two central layers.
- Cool and glaze. Leave the loaf in its pan for 10 minutes, then lift it onto a rack and cool for another 5 minutes. Stir powdered sugar, milk, and vanilla into a smooth drizzle. Add extra milk only a few drops at a time. Drizzle over the warm, not piping-hot, loaf and serve.