I am obsessed with breakfast especially during the holidays. So this Pumpkin Pull Apart Breakfast Bread is my literal favorite breakfast food. We love eating it warm with glaze. It is so sweet and delicious, it could be a dessert. This is an easy bread recipe that requires no homemade bread. Just simple biscuits from the store.
Recipe Ingredient Notes
This recipe is super quick to throw together, and doesn’t require a lot of ingredients. Here are the ingredients needed to make this delicious fall breakfast:
- Pumpkin Puree
- Sugar
- Egg
- Vanilla
- Pumpkin Pie Spice
- Biscuit Dough
- Powder Sugar
- Vanilla
- Cinnamon
- Milk
Equipment Needed
How to Make Pumpkin Pull Apart Breakfast Bread
This bread is so easy to make and only requires a few simple steps.
- Preheat oven to 350 degrees and spray a loaf pan with non-stick cooking spray.
- In a bowl, combine pumpkin puree, sugar, egg vanilla, and pumpkin pie spice until fully incorporated.
- Open the biscuits, and cut each biscuit in half, making 16 half circle biscuits. Coat each biscuit in the pumpkin mixture and place in the loaf pan with the cut edge down on the pan. Continue this process with every half circle until all the biscuits are standing in a row and coated. Sprinkle with extra cinnamon.
- Place in the oven and bake for 30 minutes. Remove from the oven and place foil on top, and bake for another 25 minutes, or until the center isn’t doughy, and the top is golden. *Pro tip: The foil allows the bread to keep cooking without burning the tops and edges.
- In a separate small bowl, whisk the powdered sugar, vanilla, cinnamon, and milk until the glaze is at a desired consistency.
- Remove bread from oven when finished baking and drizzle glaze over top. Garnish with extra cinnamon or pumpkin pie spice, and serve warm!
How to Make Your Own Pumpkin Spice
I am all about shortcuts and I just like to buy pumpkin pie spice. However, you can make your own. Here is our recipe for pumpkin pie spice:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
You will want to be sure to keep this in an airtight container or jar. It will be good for about 9 months. We love to put it on our toast, oatmeal, hot chocolate, french toast, etc.
Frequently Asked Questions
You could most definitely use dough instead of biscuits. I have made this using Rhodes frozen rolls. I liked how the biscuits weren’t as dense compared to the rolls, however, both are absolutely delicious. If you want a delicious roll recipe, check out our easy and Homemade Rolls recipe.
If you do use frozen roll dough, we recommend thawing it, and letting it rise, then cutting it into halves, dipping them in the pumpkin mixture and then placing them in the pan. Our favorite brand of biscuits are Pillsbury Biscuits.
For the first part of baking the bread, you do not need to cover it in foil. However, you will want to put on foil for the last bit, to fully allow the bread to continue cooking, without burning the top. The top of the bread would otherwise be exposed to more heat and end up burning and being crisp on top. For the best results and evenly cooked bread, we highly recommend covering it with foil to keep the tops from burning.
Pumpkin pie filling can replace the pumpkin puree. However, if you do do this, you won’t want to add the sugar, and you will want to half the pumpkin spice seasoning. If you don’t, it will be really sugary, and overpowering with seasoning. The texture is also a little different, so for the best results, we recommend using pumpkin puree and following the recipe.
Want More Delicious Pumpkin Breakfast Recipes?
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Baked Pumpkin Spice Donut Holes
- Buttermilk Pumpkin Donuts with Maple Glaze
- Mini Pumpkin Cinnamon Rolls
- Mini Pumpkin Pie Crescents
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Cinnamon Rolls
Pumpkin Pull Apart Breakfast Bread Recipe
Ingredients
- 1 cup pumpkin puree
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 can refrigerated biscuit dough
Glaze:
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2-3 Tablespoons milk
Instructions
- Preheat oven to 350℉.
- Spray a loaf pan with non-stick cooking spray.
- In a bowl, combine pumpkin puree, sugar, egg vanilla, and pumpkin pie spice until fully incorporated.
- Open the biscuits, and cut each biscuit in half, making 16 half circle biscuits.
- Coat each biscuit in the pumpkin mixture and place in the loaf pan with the cut edge down on the pan. Continue this process with every half circle until all the biscuits are standing in a row and coated.
- Sprinkle with extra cinnamon.
- Place in the oven and bake for 30 minutes. Remove from the oven and place foil on top, and bake for another 25 minutes, or until the center isn't doughy, and the top is golden.
- In a separate small bowl, whisk the powdered sugar, vanilla, cinnamon, and milk until the glaze is at a desired consistency.
- Remove bread from oven when finished baking and drizzle glaze over top.Garnish with extra cinnamon or pumpkin pie spice, and serve warm!
Notes
Nutrition
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