This Pumpkin Pull Apart Bread with Maple Glaze is such a decadent Fall favorite! It’s quick to prepare and the maple glaze will just send you over the edge!
You can serve this pumpkin pull apart bread along side a savory breakfast or as a dessert for the whole family! I also love to enjoy a little slice along side my afternoon coffee!
How to make Pumpkin Pull Apart Bread:
- After you’ve pre-heated your oven and greased a loaf pan, you can start preparing the pumpkin mixture. You’ll combine the pumpkin, brown sugar, vanilla, spices, and an egg until it’s a smooth mixture. The egg will just help bind everything together once it bakes so it’s not too runny.
- The next step is cutting the biscuits. Just use a sharp knife to slice them right down the center. I like to also press them down to be a little flatter and even but this isn’t a super precise process so just do your best to make 2 equal slices.
- Next you’ll make a simple cinnamon sugar mixture and coat the biscuit halves. Make sure to coat BOTH sides!
- Now you can start assembling your little stacks. After dipping a biscuit half in the sugar mixture, then lay it down and add a spoonful of the pumpkin mixture on top. You can keep going until the stack is about 4 or 5 biscuits high. Any bigger and you’ll have a hard time moving it to the pan. Move your small stacks into the pan and keep them pushed together until you’ve used up all the ingredients and reach the end of the loaf pan.
- Cover the pan with foil and bake in the oven for 20 minutes. Uncover then bake for another 40 minutes and you’re done!
How to make Maple Glaze:
- Super easy! Just combine the maple syrup, powdered sugar, and vanilla in a bowl and mix! See the recipe card below for measurements. If you don’t have maple syrup, just use milk or cream instead.
Pumpkin Pull Apart Bread with Maple Glaze
- Loaf pan
- aluminum foil
- non-stick cooking spray
- 1 can pillsbury grand buttermilk biscuits (8 count)
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 egg (medium or large is fine)
- 1/4 cup white sugar
- 1 more teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- Pre-heat your oven to 350° and spray a loaf pan with non-stick spray.
- In a small bowl, mix together the pumpkin puree, brown sugar, vanilla, pumpkin spice, and 1 teaspoon cinnamon.
- Open the can of biscuits and slice each one in half horizontally to make 2 thin biscuits.
- In a small bowl, mix together the white sugar and 1 teaspoon of cinnamon.
- One at a time, dip a biscuit half into the sugar mixture to coat both sides. Place it on a plate or counter and top with a spoonful of the pumpkin mixture. Keep doing this one by one until you make a stack of about 4 biscuits (that's about as many as I can handle before they tip over).
- Take your small stack and place it in the prepared loaf pan on it's side. Repeat until all the biscuits halves are in the loaf pan.
- Cover the pan with aluminum foil and bake for 20 minutes. Uncover and continue baking for another 40 minutes.
- Once the pan is cool enough to handle, flip the loaf onto a serving plate and drizzle with the maple glaze.
- Mix all of the ingredients together in a small bowl. Drizzle over the loaf and enjoy!