Thursday, September 22, 2016

PUMPKIN PULL-APART BREAD



This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy dessert or I have it for breakfast!

serves 8
What you need:
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky or 2 cans smaller biscuits)
1 teaspoon cinnamon

GLAZE:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

How to make it:

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray
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. That's it ready to bake
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Make sure it's gooey but not raw in the center. 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.

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