Western Cooks: Pull-apart Pumpkin Bread

By Emma Agte

I missed out on pumpkin pie over Thanksgiving break and it has left me with a pumpkin shaped hole in my heart ever since. I was inspired to make pumpkin bread (the grocery store was out of pie) but my pantry lacked baking soda – a key ingredient.

I knew this recipe for Pumpkin Pull-Apart Loaf from crazyforcrust.com would be perfect for my boyfriend and I to make together. His family has roots in the South so he always has ready-to-bake biscuits on hand; it’s practically a food group over at his place.

I have to be honest, this dessert turned out delicious, and the glaze can’t be beat.

Makes 8 servings; total time: 45 minutes.

Ingredients:

    • 3/4 cup pumpkin puree (not pumpkin pie mix)
    • 1/2 cup granulated sugar, divided
    • 1 teaspoon vanilla extract
    • 1 teaspoon pumpkin pie spice
    • 1 large egg
    • 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
    • 1 teaspoon cinnamon

 

  • Cinnamon Glaze:

 

  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons heavy whipping cream or milk

First, you’re going to want to preheat your oven to 350 degrees.

Then, in a separate bowl, mix together the pumpkin puree, ¼ of a cup of granulated sugar, vanilla, pumpkin pie spice and egg.

Set this combination aside for later.

After this, we greased a nonstick bread pan with butter and made a combination of ¼ cup granulated sugar and a few dashes of cinnamon.

You want to keep all of these components nearby so all the sloppy mess can go straight into the buttered bread pan.
Pop open those Pillsbury biscuits, and separate each one in half. Then, in an assembly-line style, coat a piece of biscuit in the cinnamon-sugar mixture, put some of the pumpkin mixture on the center and plop that baby in the greased bread pan.

Continue this process until all the biscuit pieces are coated and stuck in the pan.

Put the whole pan straight into the preheated oven. This particular recipe suggested baking the loaf for 18-24 minutes, but we ended up cooking it for 20 minutes and then covering the top in foil to avoid the top getting burned. We put it in for 7 more minutes and then let the whole loaf cool for 10 minutes before putting the glaze on.

To make the glaze:

Mix 1 teaspoon cinnamon, the powdered sugar and the whipping cream together in a bowl. You can use a fork to mix this.

*Note: If you don’t have powdered sugar, but you do have a coffee bean grinder then throw some of your granulated sugar in and grind it up! It’ll turn into powdered sugar.

Drizzle this glaze over the cooled loaf, pull apart and enjoy! The top should be golden brown and don’t worry if the center is gooey – it’s supposed to be that way!

Be careful, this loaf is dangerously delicious.

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