Pumpkin Pull Apart Bread

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Pumpkin Pull Apart Bread

Ingredients

Biscuits

1 can (8-count) refrigerated homestyle or buttermilk biscuits

Filling

3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup Imperial Sugar Extra Fine Granulated Sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 teaspoon cinnamon

Glaze

1/2 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream

Directions

Preheat oven to 350°F. Spray a 9x5-inch bread loaf pan with baking spray or line with a parchment paper sling.
Use a sharp knife to cut each biscuit in half horizontally so there are 16 thin rounds of dough. Set aside.
In a medium bowl, whisk together pumpkin puree, 1/2 cup of sugar, vanilla, pumpkin pie spice, and egg. Combine remaining granulated sugar and cinnamon in a separate, small bowl.
Dip each biscuit in cinnamon-sugar mixture.
Divide pumpkin mixture evenly between 16 biscuit pieces, spreading on top of each biscuit. Stack biscuits and pumpkin on their sides in prepared loaf pan.
Bake for 40-45 minutes until golden brown on top and baked through. If top is browning too quickly, cover with foil. Cool before glazing.
Make glaze by whisking powdered sugar, cinnamon, and cream together in a small bowl. Drizzle over top of bread, then pull apart and enjoy.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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