Fall is just around the corner and with fall comes……………….. PUMPKIN SPICE of course. Yes, I love me some apples and pumpkin!! I typically will make pumpkin bread at least once every 2 weeks in the fall but I found this recipe yesterday and if it is a success in this house, no doubt, I will be changing my baking of bread to this loaf. A couple weeks ago I shared an apple spice recipe as well which are very yummy. Personally, I love the smell of fall outdoors and indoors. It is probably my favorite time of the year. Where I live it is very hot and humid in the summer and some days, one cannot even be outside without sweating in the first 2 minutes. I love sitting outside on my patio in the fall with a cup of coffee and a piece of pumpkin bread!! So, here is the recipe by Crazy for Crust blogger, Dorothy. http://www.crazyforcrust.com/2016/08/pumpkin-pull-apart-loaf/
Easy Pumpkin Pull-Apart Loaf
Yield: 8 servings Total Time: 45 minutes
This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It’s like having pumpkin pie for breakfast!
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
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk
Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.