Pull Apart Pumpkin Spice Bread with Cinnamon Icing is an easy recipe to make with canned biscuits. The pull-apart bread recipe is perfect for the fall and is made with all of the seasonal spices, including cinnamon, nutmeg, ginger, and cloves.
This might be one of my all-time favorite pumpkin desserts. It’s sweet, pumpkin-y, filled with wonderful fall spices, and super easy to make. It really doesn’t get simpler than that.
I’ve seen this dessert in a lot of places and thought it would be fun to try and I just love it. The icing is made with cinnamon, powdered sugar, vanilla, and cream. When you add it to the dessert and then let it cool, it kind of has a touch of a crunchy texture and that makes it just perfect.
I actually made this twice and added three-fourths of a cup of pumpkin the first time. It was a little too much pumpkin in my opinion (is that possible?), so I added less the second time and I like the way it turned out. I kinda think this is one of the best pumpkin recipes out there and will become a yearly tradition around my house.
My youngest really enjoyed the pumpkin pull-apart bread and wanted seconds. Pumpkin puree recipes are always a fun treat during the fall months.
Recipe and printable instructions listed below.
Pull Apart Pumpkin Spice Bread
Add the canned pumpkin to a medium-sized bowl.
Add the sugar to the bowl.
Add the vanilla to the bowl.
Add the cinnamon, cloves, nutmeg, and ginger to the mixture. You can use the pumpkin pie spice and it will still be delicious, but I like to add the different spices. I think they bring out a lot more flavor in the dessert. I almost always opt for these individual spices in fall desserts.
Mix everything together with a fork and set aside.
Add the remainder of the cinnamon and sugar to a small bowl. Mix and set aside.
Grab your can of biscuits. Split each biscuit in half, for a total of 16 biscuits. Butter each side and spread a little bit of pumpkin puree mixture on top. Sprinkle with the cinnamon sugar mixture. Create four piles of four biscuits and puree mix.
Add your biscuits to a greased and floured bread pan. Bake for approximately 45-minutes. If the top is starting to get a little too brown, put some tinfoil over the top and let it bake the remainder of the time.
Add the powdered sugar, vanilla, cinnamon, and cream to a small bowl. Mix everything together until it’s well blended. If you’d like it thicker, add more powdered sugar. To make it thinner, add a teaspoon of cream at a time. It can get runny pretty fast, so start small.
Once the pull apart bread bakes, let it cool for about 10 minutes. You can either leave it in the pan or take the bread out to add the icing. Pour the icing over the top until it’s covered. You can also reserve a little of the icing and pour it over the individual pieces, as well. Serve and enjoy!
- 1/2 cup pumpkin puree
- 1/2 cup sugar (divided in half)
- 1 tsp. vanilla
- 2 tsp. cinnamon (reserve 1 tsp for cinnamon sugar blend)
- 1/2 tsp ground cloves
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 2 Tbsp. butter (melted)
- 1 can flaky layer biscuits (8 count)
- 1/2 cup powdered sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. vanilla
- 3 Tbs. cream (or milk)
Preheat oven to 350-degrees
Spray and flour bread pan
- Add the pumpkin puree, 1/4 cup sugar, 1 tsp. cinnamon, vanilla, cloves, nutmeg, and ginger to a medium-sized bowl. Mix everything together.
- Add the remainder of the sugar and cinnamon to a small bowl and mix together.
- Break each biscuit in half, creating 16 biscuits. Butter each side. Spread the pumpkin puree mixture on the top side of the biscuit and sprinkle with a small amount of the cinnamon sugar mixture. Butter and add the next biscuit.
- Create four piles of biscuits. Be sure to leave the two end pieces, that will be at the end of the loaf, without pumpkin mixture.
- Bake for 45-minutes. If the top is getting too brown, cover with tinfoil for the remainder of the time.
- Let it cool for about 10 minutes.
- In a small bowl, mix the powdered sugar, vanilla, cinnamon, and cream. Pour over the pull apart spice bread.
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Serving Size:1 piece
Amount Per Serving: Calories: 130 Total Fat: 3.4g Saturated Fat: 1.5g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 4mg Sodium: 261mg Carbohydrates: 23.7g Fiber: 1g Sugar: 12g
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