Looking for all of the flavors of fall in a delicious breakfast treat? You're going to love this Pull Apart Pumpkin Bread recipe.
It's officially pumpkin-everything season and I'm excited to share this new twist on pumpkin bread!
This fall treat is quick and easy to make. It has all the quintessential fall spices plus a generous glaze of sweet cream cheese icing. It's a cross between a delicious breakfast bread and a heavenly dessert.
The best part is that it's super simple to make: no hard-to-read ingredients or complicated steps involved! Plus, you don't have to wait for the batter to rise.
This makes one loaf but we recommend doubling it and making two. Once you taste this pumpkin yumminess, you are going to want to eat as much as possible. And your family is NOT going to want to share!
This recipe requires very little prep time, but it does take a little while to bake. I promise…it's well worth the wait. And your house will smell like all the best parts of fall while you're baking!
Pull Apart Pumpkin Bread Ingredients
- 1 15 oz can pumpkin puree
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 tsp. pumpkin pie spice
- 1 egg
- 1 tsp. cinnamon
- 1 8-count can of buttermilk biscuits (or you can make up a batch of homemade biscuits
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, room temperature
- 6 tbsp. butter, softened but not melted
- 2 tsp vanilla
- 2 cups powdered sugar
How To Make Pull-Apart Pumpkin Bread
Preheat oven to 350 degrees.
Spray your bread loaf pan generously with baking spray. I highly recommend using baking spray instead of cooking spray as it makes it easier to remove your pull apart pumpkin loaf from the bread pan.
Use a large bowl and mix pumpkin puree, sugar, vanilla, pumpkin pie spice, egg, and cinnamon until it's thoroughly combined.
Set aside.
Cut your biscuits in quarters. Place half of your biscuit quarters in the bottom of your bread pan.
Take the remaining biscuit halves and dip them in the bowl with your pumpkin mixture. You'll want to make sure they are thoroughly coated in pumpkin-y goodness.
Carefully dump the entire bowl…both biscuits and pumpkin mixture…into your bread pan.
While the total bake time for this recipe is 24-27 minutes, you will want to loosely cover your pan with foil during the last 10 minutes of baking to keep your top biscuits from getting too crispy (or burnt).
When you take your pumpkin bread out of the oven, be sure to check that the biscuits in the center of your bread are cooked through. If not, bake for another 5 minutes, covered with foil, and check again.
While your pull-apart bread is baking, you'll want to mix your icing ingredients together in a medium bow. Mix on medium speed for 2-3 minutes.
Once the bread has finished baking and cooled slightly, add the cream cheese frosting.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but you'll need to roast it and strain it and turn it into pumpkin puree before using it in this recipe. A scoop of fresh pumpkin innards will make this recipe weird. 🙂
Can I use pumpkin pie mix instead of canned pumpkin?
Yes, you can, but it won't be quite the same. You'll also need to omit the sugar, pumpkin pie spice, and cinnamon.
Looking for more tasty breakfast recipes?
Here are some of our favorites!
Instant Pot Banana Bread with Caramel and Pecans
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Pin This Pumpkin Bread Recipe for Later
Pull Apart Pumpkin Bread
Looking for all of the flavors of fall in a delicious breakfast treat? You're going to love this Pull Apart Pumpkin Bread recipe.
Ingredients
- 1 15 oz can pumpkin puree
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 tsp. pumpkin pie spice
- 1 egg
- 1 tsp. cinnamon
- 1 8-count can of buttermilk biscuits (or you can make up a batch of homemade biscuits
Instructions
- Preheat oven to 350 degrees.
- Spray your bread loaf pan generously with baking spray. I highly recommend using baking spray instead of cooking spray as it makes it easier to remove your pull apart pumpkin loaf from the bread pan.
- Use a large bowl and mix pumpkin puree, sugar, vanilla, pumpkin pie spice, egg, and cinnamon until it's thoroughly combined.
- Set aside.
- Cut your biscuits in quarters. Place half of your biscuit quarters in the bottom of your bread pan.
- Take the remaining biscuit halves and dip them in the bowl with your pumpkin mixture. You'll want to make sure they are thoroughly coated in pumpkin-y goodness.
- Carefully dump the entire bowl...both biscuits and pumpkin mixture...into your bread pan.
- When you take your pumpkin bread out of the oven, be sure to check that the biscuits in the center of your bread are cooked through. If not, bake for another 5 minutes, covered with foil, and check again.
- While your pull-apart bread is baking, you'll want to mix your icing ingredients together in a medium bow. Mix on medium speed for 2-3 minutes.
- Once the bread has finished baking and cooled slightly, add the cream cheese frosting.
