Pumpkin Pull Apart Breakfast Bread Recipe
Pumpkin Pull Apart Breakfast Bread uses a can of biscuits, pumpkin puree, and pumpkin pie spice for an ideal fall breakfast recipe.
Serving8 rolls
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
If you don't have a loaf pan you can use a 9X9 pan.
Nutrition
Calories: 330 kcal · Carbohydrates: 55 g · Protein: 5 g · Fat: 10 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 557 mg · Potassium: 215 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 4811 IU · Vitamin C: 1 mg · Calcium: 52 mg · Iron: 3 mg