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Pumpkin Pull Apart Bread

  • Difficulty Easy
  • Time 1 hour 30 minutes

Ingredients:

  • 1 can 16.3 oz Pillsbury Grands flaky
  • buttermilk biscuits
  • 1⁄4 cup dark brown sugar
  • 1⁄2 cup granulated sugar, divided
  • 1⁄2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon Pumpkin Spice Blend
  • 1 large egg

For the icing

  • 2 ounces cream cheese, room temperature
  • 1⁄4 cup powdered confectioners sugar
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 – 1 teaspoons Smoky Honey Habanero Spice Rub
  • 2 tablespoons whole milk or heavy cream

Instructions:

  1. Preheat oven to 350°F. Lightly spray a loaf pan with cooking spray, set aside.
  2. In a small rimmed dish, add the brown sugar and granulated white sugar. Stir to combine.
  3. In small bowl, add the pumpkin puree, vanilla, Pumpkin Spice Blend and egg. Whisk to combine.
  4. Carefully separate each biscuit into two layers, making a total of 16 pieces. Coat each piece in the sugar mixture and then top with a dollop of the pumpkin mixture. Repeat with remaining ingredients, making stacks of 4-6 biscuits. Place in a row in the prepared loaf pan. Sprinkle with any remaining sugar mixture.
  5. Bake 40-45 minutes or until the center is set. Remove from the oven and allow to cool for 10 minutes before serving. Invert bread onto a serving plate and drizzle with icing, recipe follows.

For the icing

  1. In a small bowl whisk all of the icing ingredients together until smooth. Drizzle over the warm bread and serve immediately.

Used in this Recipe

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