Pumpkin Pull Apart Loaf with Maple Cinnamon Glaze
This cozy pumpkin pull apart bread makes a simple, gooey loaf from brown sugar and butter smothered biscuit dough. Warm spices, pumpkin and the biscuits bake up into a loaf you can pull apart and enjoy warm. Topped with a maple cinnamon icing for even more flavor!
Servings: 8
Ingredients
For the bread:
- 1 can grands biscuits not the flaky layers, we prefer buttermilk
- 1 cup brown sugar
- ½ cup melted butter
- 1 - 1½ tsp cinnamon
- 1 - 1 ½ pumpkin spice
- ½ cup pumpkin purée
- pinch of salt
- 1 tsp vanilla extract
Cinnamon maple glaze
- 1 cup powdered sugar
- ½ tsp cinnamon
- ¼ tsp maple extract optional, vanilla extract if you don’t have any
- 3-4 Tbsp cream or milk
Instructions
- Preheat oven to 350°F
- In a shallow dish, whisk together the melted butter and brown sugar until smooth. Add in the spices, vanilla, pumpkin and salt and whisk until smooth.
- Line an 8x4 inch loaf pan with parchment. Take each biscuit and split in half so you have two thinner rounds. Press it gently to make is just a touch bigger, but not much because it becomes too flimsy. It will literally add like ¼- ½ of a cm to the overall size but doing it helps even things out a bit.
- Take each biscuit and dip it in the pumpkin mixture and coat all sides. You don’t want to overly drench the pieces. You can also use a spatula to spread it evenly over.
- Lay the pieces on top of each other in the loaf pan—you can prop the pan up vertical to make this easy. Continue until all of the biscuits are used up.
- Place in the oven and bake for 35-45 minutes or until the tops are very golden brown and the biscuits in the center reach at least 177°F (especially in the very center of the loaf).
- Allow to cool slightly and then whisk the drizzle ingredients together and drizzle over top. Serve nice and warm!
Notes
Storage: This recipe is best eaten fresh, but it can still be stored and reheated! Refrigerate in an airtight container for about 3-4 days. Reheat in the oven for about 10-15 minutes at 350°F or air frying it for a few minutes gets the edges super crispy.
Freezing: Allow loaf to cool completely and then wrap it in foil and freeze for up to 3 months.
Nutrition
Calories: 289kcal | Carbohydrates: 46g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 134mg | Potassium: 92mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2749IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg