Everyone I served this pull-apart pumpkin loaf to absolutely loved it!
Check out what my pals over at Normal Cooking had to say about this recipe:
“Every year this happens: August 1 hits and I start thinking about back-to-school which leads me to thinking about things happening in the fall…which leads me to thinking about pumpkin recipes. You see, pumpkin recipes for a food blogger are like the kids going back to school: the promise of something new and exciting. Pumpkin recipes are the beginning of something wonderful; the start of the fourth quarter, also known as the holiday season.”
I go through the same thing. Once August nears its end I start to give in to the pumpkin gods of impending fall.
Ingredients
3/4 cup Libby’s pumpkin puree (not pumpkin pie mix)
1/2 cup Domino granulated sugar, divided
1 teaspoon McCormick vanilla extract
1 teaspoon pumpkin pie spice
1 large Eggland’s Best egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
1 teaspoon cinnamon
GLAZE:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons Borden heavy whipping cream or milk
Instructions
Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you notice that your bread is browning too fast, you can do two things to help it: reduce the oven temperature to 325°F and loosely cover the top of the pan with foil. This will help reduce the browning while the center cooks. Again, the center isn’t going to be done like bread, it will be a bit gooey but will not be raw. The pumpkin and the way it’s baking makes it stay gooey in the center. – Crazy For Crust
Thank you to Crazy For Crust for this great recipe.
