Pumpkin Pull Apart Bread

This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.

Warm, comforting, and oh-so-satisfying, this Pumpkin Pull Apart Bread is a fun, supremely shareable loaf that is perfect for a breakfast treat, afternoon snack, or simple dessert all season long! The cinnamon spiced glaze takes it right over the top and gives it those cinnamon roll vibe in pull apart form!

If you love pumpkin recipes, be sure to try my Glazed Pumpkin Scones and Pumpkin Ice Cream next!

Quick & easy pumpkin pull apart bread

I made this bread for my kids for a mid-morning snack the other day and they absolutely went crazy for it. The whole loaf was devoured in about 10 minutes flat between our two girls, my husband, and myself. Then the next day they asked me to make it again. It’s THAT good.

It’s actually perfect for kids to learn to make themselves because you can use premade biscuit dough (you know, the kind that comes in a can), and they always love to peel and pop those things.

Then it’s just a matter of whisking together the pumpkin filling that has all those warm, cozy flavors. Slather, stack, and repeat, then stuff it all into a bread pan and bake!

The pièce de résistance is the simply delicious glaze on top. It’s a total cinch to whip up and drizzle, slather, do whatever you need to do to get it on top. Then serve while the bread is still warm with tall glasses of cold milk because it’s oh so good that way.

Seriously, you’re family will love you for this one.

What is a pull apart bread?

If you have never had pull apart bread, it’s a layered loaf where thin pieces of bread dough are sandwiched together with a filling in between, then baked. When it’s done, you should be able to pull apart the layers of bread and every piece will be coated with the filling. The dough can be a yeast dough made from scratch. Or other times, like here, it’s a shortcut biscuit version.

Sometimes pull apart breads are cheesy and savory, other times they can be sweet, like this one! But they are always delicious and always a hit with friends and family!

Pumpkin Pull Apart Bread Ingredients

• Pumpkin puree: Be sure to use regular pumpkin puree and not the pumpkin pie filling. If you want to make it from scratch, I have a great tutorial here!
• Refrigerated biscuits: The big fluffy ones that come in the can that you peel and pop work great. I’ve tried this with homestyle, buttermilk, and flaky and they all work well.
• Sugar: You will want granulated sugar for the filling and powdered sugar for the glaze that goes on top.
• Vanilla extract: A little vanilla always rounds out the flavors in baked goods.
• Pumpkin pie spice: If you don’t have a jar of this hanging out in your pantry, you could easily make your own with mostly cinnamon with a little nutmeg, ginger, and cloves instead. Or even just plain old cinnamon would work in a pinch.
• Egg: This helps bind the filling a bit.
• Cinnamon: Ground cinnamon gets mixed with sugar to coat each individual biscuit before filling with the pumpkin filling. It is also added to the glaze for even more Fall flavor!
• Heavy cream: This gives the richest, silkiest glaze, although you can get away with half-and-half or milk if you don’t have cream on hand.

How to make Pumpkin Pull Apart Bread

1. Preheat and prep the pan: Start by heating the oven to 350°F and prepping a loaf pan with a parchment paper sling or baking spray. It makes it so much easier to pop the loaf out when it’s done baking.
2. Slice biscuits in half horizontally: There are eight biscuits in a typical package. Just slice them in half with a sharp knife and dip them in a mixture of cinnamon and sugar.

3. Make the pumpkin filling: In a medium bowl, whisk together pumpkin puree, granulated sugar, vanilla, pumpkin pie spice, and egg. Divide between each of the biscuits, generously spooning a spreading some on top.
4. Stack the biscuits into the pan: This is where things get a little messy. I find it easiest to stack 3-4 biscuits, then arrange them in the pan, holding them upright with one hand while stacking more and stuffing them in until the pan is filled.
5. Bake: The loaf will puff up as it bakes until it is golden brown on top and cooked through. If it starts looking too brown without having cooked through all the way, just cover it loosely with a piece of foil for the last 20 minutes or so.

6. Cool, then glaze: While the bread is cooling, whisk the glaze together in a small bowl. Drizzle it over the mostly cooled loaf (I can never wait until it is completely cool and anyway, the bread is so much better warm).

Get the FULL RECIPE on Imperial Sugar’s site.

More Recipes Like This

• Glazed Apple Fritter Yeast Bread
• Pumpkin Chocolate Babka
• Cranberry Orange Bread
• Coconut Lime Glazed Banana Bread
• Pumpkin Chocolate Chip Bread
• The BEST Easy Banana Bread

Find the FULL RECIPE on Imperial Sugar’s website, along with many other delicious ideas!