Easy Pumpkin Pull-Apart Loaf
You can never have too many side dish recipes, so give Easy Pumpkin Pull-Apart Loaf a try. This recipe serves 8 and costs 61 cents per serving. One portion of this dish contains roughly 5g of protein, 12g of fat, and a total of 326 calories. If you have granulated sugar, cinnamon, egg, and a few other ingredients on hand, you can make it. This recipe from Crazy for Crust has 432 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Pull-Apart Caramel Loaf, Orange Pull-Apart Loaf, and Cherry Cheesecake Pull Apart Loaf are very similar to this recipe.
Servings: 8
Ingredients:
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
1 teaspoon cinnamon
1 large egg
1/2 cup granulated sugar, divided
3 tablespoons heavy whipping cream or milk
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
3/4 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon vanilla extract
Equipment:
loaf pan
bowl
oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350F. Spray an 8x4 or 9x5 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 youre 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 mostly set. Cool before glazing.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.
Step by step:
1. Preheat oven to 350F. Spray an 8x4 or 9x5 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.
2. Spread some pumpkin mixture on top, then place another biscuit piece on top.
3. Add more pumpkin mixture and continue stacking, spreading, and layering until youre out of biscuits and pumpkin.
4. Place carefully into the pan.
5. Bake for about 18-24 minutes, or until the top is golden and the center is mostly set. Cool before glazing.To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms.
6. Drizzle over loaf, pull apart, and serve.Store loosely covered for up to 2 days.
Nutrition Information:
covered percent of daily need
