Easy Pull-Apart Pumpkin Bread: Soft, Spiced, and Perfect for Fall

No ratings yet

You'll love this recipe of moist pull apart pumpkin bread with pumpkin spice flavor, simple prep, and a sweet glaze—perfect for fall.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: fresh pumpkin bread, Pull apart pumpkin bread, pumpkin pull-apart bread, Pumpkin spice pull apart bread, simple pumpkin bread

Servings:

Calories: 301kcal

Get Recipe Ingredients

Preheat the oven to 350°F.
In a small bowl, whisk the egg, pumpkin puree, 1/2 cup sugar, vanilla, and pumpkin pie spice until smooth.
1 large egg, 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1 cup sugar
Line a loaf pan with parchment paper. Dip each biscuit dough half in sugar on both sides. Spread a spoonful of pumpkin mixture on one side.
1 can (8 count) flaky-layer biscuits
Place this into the loaf pan, with the biscuit half sideways.
Repeat the dipping in sugar and a spoonful of the pumpkin mixture for all of the biscuit pieces.
Bake the pumpkin bread at 350°F for 40-45 minutes.
Allow the bread to cool most of the way.
Before serving, whisk together the powdered sugar, cinnamon, and heavy cream.
1/2 cup powdered sugar, 1 tsp cinnamon, 3 tbsp heavy cream
Drizzle cinnamon sugar mixture over top of the pumpkin pull-apart bread & enjoy.

- Use Flaky Biscuits: These give the bread its signature soft, layered texture.

- Don’t Skip the Sugar Coating: It adds crunch and balances the pumpkin flavor.

- Tilt for Easier Assembly: Slightly angling the loaf pan makes arranging the biscuit halves simpler.

- Cool Before Glazing: A mostly cooled loaf ensures the glaze sets without melting into the bread.