Picture the enticing aroma of warm pumpkin spices wafting through your kitchen, as golden layers of sweet, spiced biscuits transform into a cozy, pull-apart treat.
This Pumpkin Pull Apart Bread isn’t only easy to make, but also a comforting favorite for fall gatherings.
As the ingredients meld together in the oven, you’ll witness a delightful transformation from simple components to a mouthwatering masterpiece.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 Bundt pan
- 1 Medium mixing bowl
- 1 Small saucepan
- 1 Whisk
- 1 Silicone spatula
- 1 Pastry brush
Ingredients
- 1 can Pumpkin puree (15 ounces)
- 1/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Vanilla extract
- 2 cans Refrigerated biscuit dough (16.3 ounces each)
- 1/2 cup Unsalted butter
- 1/4 cup Maple syrup
- 1/2 cup Chopped pecans
Cook & Prep Time
To efficiently manage your time when preparing and cooking Pumpkin Pull Apart Bread with Biscuits, follow this timeline:
- Reading & Preparation (5 minutes)
- Take a moment to read through the entire recipe to familiarize yourself with the steps and guarantee you have all the necessary ingredients and equipment.
- Preheating & Initial Prep (5 minutes)
- Preheat the oven to 350°F (175°C).
- Grease the Bundt pan with butter or non-stick spray.
- Gather all ingredients and equipment.
- Mixing Pumpkin Mixture (5 minutes)
- In a medium mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and vanilla extract; stir until smooth.
- Preparing Biscuit Dough (5 minutes)
- Separate the biscuit dough into individual biscuits and cut each biscuit in half.
- Coating & Layering (10 minutes)
- Dip each biscuit piece into the pumpkin mixture, ensuring both sides are coated.
- Layer the coated biscuit pieces in the Bundt pan, sprinkling chopped pecans between layers.
- Melt Butter & Combine with Syrup (5 minutes)
- Melt the butter in a small saucepan, then whisk in the maple syrup until combined.
- Pour & Bake (30 minutes)
- Pour the butter and syrup mixture evenly over the biscuit pieces in the Bundt pan.
- Bake in the preheated oven for 30 minutes or until golden brown and cooked through.
- Rest & Serve (10 minutes)
- Allow the bread to rest for 10 minutes before inverting onto a serving plate.
- Serve with a drizzle of additional maple syrup or a dollop of whipped cream if desired.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the Bundt pan with butter or non-stick spray.
In a medium mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and vanilla extract; stir until smooth.
Separate the biscuit dough into individual biscuits and cut each biscuit in half.
Dip each biscuit piece into the pumpkin mixture, ensuring both sides are coated.
Layer the coated biscuit pieces in the Bundt pan, sprinkling chopped pecans between layers.
Melt the butter in a small saucepan, then whisk in the maple syrup until combined.
Pour the butter and syrup mixture evenly over the biscuit pieces in the Bundt pan.
Bake in the preheated oven for 30 minutes or until golden brown and cooked through.
Allow the bread to rest for 10 minutes before inverting onto a serving plate.
Serving Tips
- Maple Syrup Drizzle: Add extra sweetness and a touch of indulgence by drizzling warm maple syrup over the bread just before serving.
- Whipped Cream: Serve with a dollop of whipped cream for a light and airy contrast to the dense, spiced bread.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to create a delicious hot and cold dessert experience.
- Chopped Pecans: Sprinkle additional chopped pecans on top for extra crunch and a nutty flavor.
- Powdered Sugar Dusting: Lightly dust with powdered sugar for an elegant and sweet finishing touch.
Storage
Store any leftover Pumpkin Pull Apart Bread in an airtight container at room temperature for up to two days.
Refrigerate for up to five days for ideal freshness.
Freezing
To freeze Pumpkin Pull Apart Bread, allow it to cool completely.
Wrap it tightly in plastic wrap and aluminum foil.
Store it in an airtight container for up to three months.
Reheating
To reheat Pumpkin Pull Apart Bread, preheat the oven to 300°F (150°C).
Warm for 10-15 minutes.
Alternatively, microwave individual servings for 30-45 seconds until heated through.
Final Thoughts
Pumpkin Pull Apart Bread is a delightful dessert that’s perfect for fall gatherings.
The combination of pumpkin, spices, and maple syrup creates a warm and inviting flavor.
This dish isn’t only delicious but also easy to prepare, making it an excellent choice for both novice and experienced bakers.
The use of biscuit dough simplifies the process, allowing you to focus on creating the perfect pumpkin mixture.
Whether enjoyed fresh out of the oven or with a drizzle of extra maple syrup, this bread is sure to be a hit.
Don’t forget to let it rest before serving for the best texture and flavor.
Frequently Asked Questions
Can I Substitute the Pecans for Another Type of Nut?
Yes, you can substitute pecans with walnuts or almonds. Measure 1/2 cup of your chosen nut, chop finely, and layer between biscuit pieces. Make certain of even distribution for consistent texture and flavor. Adjust baking time if necessary.
How Can I Make This Recipe Gluten-Free?
Use gluten-free biscuit dough instead. Make certain the dough’s texture is similar to regular biscuits for best results. Follow the recipe as usual, making sure all other ingredients are naturally gluten-free, to maintain flavor and texture consistency.
What Can I Use Instead of Refrigerated Biscuit Dough?
Substitute refrigerated biscuit dough with 3 cups gluten-free flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 cup cold butter, and 1 cup milk. Combine dry ingredients, cut in butter, add milk, mix until dough forms.
Is It Possible to Add Chocolate Chips to This Recipe?
Yes, you can add chocolate chips. Incorporate 1 cup of chocolate chips into the pumpkin mixture before coating the biscuit pieces. Ascertain even distribution by folding gently. This addition will enhance the flavor with a delightful chocolatey twist.
How Can I Adjust the Recipe for a Smaller Serving Size?
To adjust for a smaller serving size, halve all ingredient quantities: use 1 can of biscuit dough, 7.5 ounces of pumpkin puree, and 1/8 cup each of sugars. Reduce baking time to 20-25 minutes.
Pumpkin Pull Apart Bread with Biscuits
Equipment
- 1 Bundt pan
- 1 medium mixing bowl
- 1 Small saucepan
- 1 Whisk
- 1 Silicone spatula
- 1 pastry brush
Ingredients
- 1 can Pumpkin puree 15 ounces
- 1/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Vanilla extract
- 2 cans Refrigerated biscuit dough 16.3 ounces each
- 1/2 cup Unsalted butter
- 1/4 cup Maple syrup
- 1/2 cup Chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the Bundt pan with butter or non-stick spray.
- In a medium mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and vanilla extract; stir until smooth.
- Separate the biscuit dough into individual biscuits and cut each biscuit in half.
- Dip each biscuit piece into the pumpkin mixture, ensuring both sides are coated.
- Layer the coated biscuit pieces in the Bundt pan, sprinkling chopped pecans between layers.
- Melt the butter in a small saucepan, then whisk in the maple syrup until combined.
- Pour the butter and syrup mixture evenly over the biscuit pieces in the Bundt pan.
- Bake in the preheated oven for 30 minutes or until golden brown and cooked through.
- Allow the bread to rest for 10 minutes before inverting onto a serving plate.
Notes
