Impressive But Easy
This is one of those fun and simple fall recipes. I have mentioned this before, but if you are new here, I am not a great baker. It is definitely not my strong suit. I am horrible at cake decorating. And if any dessert has too many steps, I will mess up somewhere! I think it mainly has to do with my patience. I pretty much have none. Ha! And baking requires patience and skills.
Pumpkin Pull-Apart Bread
So, I love recipes like this. I can make a super yummy dessert that is so easy to make. It looks like I spent an hour making it! The flavors in this really transform the taste of the biscuits.
Don’t have pumpkin spice? Be sure to check out my homemade recipe for Pumpkin Pie Spice HERE. It’s simple to make and you’ll have enough to last you for the whole fall season!
for the bread:
1 large Eggland’s Best egg
1 cup pure pumpkin puree
1 cup sugar, divided use
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 (16.3 oz) tube Pillsbury Grands Flaky Layers Biscuits
4 oz (1/2 block) cream cheese, room temperature
- for the bread:
- 1 large Eggland's Best egg
- 1 cup pure pumpkin puree
- 1 cup sugar divided use
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 16.3 oz tube Pillsbury Grands Flaky Layers Biscuits
- For the cream cheese glaze:
- 4 oz (1/2 block) cream cheese, room temperature
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
- Preheat oven to 350 degrees. Spray loaf baking dish with nonstick cooking spray (on bottom and sides).
- In a bowl beat the egg and add the pumpkin puree, 1/2 cup sugar, and vanilla extract.
- In a separate bowl mix the remaining sugar and pumpkin pie spice.
Separate the biscuits in half (lengthwise) and coat with the sugar mixture (coating all sides).
- Spread the pumpkin mixture on each slice of the biscuits and stack in the bread pad carefully.
- Bake in the oven for 20 minutes or until golden brown. Allow bread to cool completely.
- Once bread is cool, make the glaze. Mix the cream cheese and powdered sugar with a hand mixer until smooth. Add two tablespoons of milk and mix again. If too thick, add milk a little at a time until you can drizzle the glaze. Using a spoon, drizzle the icing over the pumpkin bread.