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Home > Desserts > Pumpkin Pie Spice Pull Apart Bread with Pecans

Pumpkin Pie Spice Pull Apart Bread with Pecans

September 26, 2016 by Denise Browning 9 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS


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Easy and addictive Pumpkin Pie Spice Pull Apart Bread drizzled with a pumpkin pie spice glaze and topped with chopped pecans. It is to die for!

pumpkin spice bread with chopped pecans and glaze on the side

Hello, lovelies! Pumpkin season is on the rise… First with our No Bake Pumpkin Spice Latte Breakfast Cookies and now this rich and oh-so EASY Pumpkin Spice Bread.

This is super quick to prepare. Moreover, the bread is a treat for the eyes and is totally ADDICTIVE! Just last week, I made it twice! 😉

HOW TO MAKE PUMPKIN SPICE PULL APART BREAD RECIPE

All you have to do is to combine together canned pumpkin with melted butter, pumpkin spice, vanilla extract and sugar; then spread the mixture on store-bought refrigerated biscuits, sprinkle chopped pecans on top…

topping biscuits with pumpkin puree onto a baking sheet

… and stack all the biscuits one on top of the other, placing mixture into a greased baking pan.

While baking, you can quickly prepare the glaze that goes on top after bread finishes baking.

It is an easy and quick process. Set your oven to 40-45 minutes and then go take care of other chores or simply rest. How about that?

lineing up filled biscuits in a bread pan

The aroma wafting from the kitchen was so tantalizing… waiting for it to be ready to take from the oven was a real torment. Argh!!!!

pumpkin spice bread drizzled with glaze and topped with chopped pecans

Ahhh… get ready to eat slice after slice of this easy pumpkin bread while it is still warm — either all by itself or along with a good glass of milk or cup of coffee. 😉

partially sliced pumpkin pull apart bread over a cutting board

Sharing our pumpkin pie spice pull apart bread with family was even harder than trying to control myself from eating eat all at once. You have been forewarned, you hear?

Well, enjoy and have a great Fall!

Close up image of Pumpkin Pie Spice Pull Apart Bread

 

PUMPKIN SPICE BREAD STORAGE

Store pumpkin spice bread covered at room temp for up to 2 days. Freeze cool pumpkin pull apart bread (without glaze) in a freezer bag for up to a month. Thaw in the fridge.

OTHER BREAD RECIPES

  • Upside Down Banana Bread
  • Cauliflower Bread
  • Cheese Stuffed Garlic Bread Rolls
  • Brazilian Cheese Bread
  • Portuguese Corn Bread
  • Low Carb Biscuits
  • Brazilian Cheese Rolls

 

pumpkin-pie-spice-pull-apart-bread-with-pecans
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Pumpkin Pie Spice Pull Apart Bread with Pecans

Easy Pumpkin Pie Spice Pull Apart Bread drizzled with a pumpkin pie spice glaze and topped with chopped pecans. It is to die for!
Course:Dessert
Cuisine:American
Keywords:BREAD RECIPES, pull apart bread, pumpkin pull apart bread, pumpkin spice bread, pumpkin spice bread recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories368 kcal
Author Denise Browning
Cost $ 1.25 per person

Equipment

  • oven

Ingredients

  • 1 can refrigerated buttermilk biscuits 16.3 oz, 8 biscuits
  • 1/2 cup canned 100% pure pumpkin
  • 4 tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice divided
  • 1 1/2 teaspoons pure vanilla extract divided
  • 1/4 cup chopped pecans plus 1-2 Tablespoons for the topping
  • 1/2 cup powdered sugar
  • 2-3 tablespoons heavy whipping cream or whole milk

Instructions

  • Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray or grease with unsalted butter; set aside.
  • Separate dough into 8 biscuits. In a medium bowl, combined the canned pumpkin, melted butter, granulated sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Spread pumpkin pie mixture on top of each biscuit. Top each with the chopped pecans.
  • Stack biscuits in a pile to form alternating layers of biscuit and pumpkin filling. The very last biscuit that is placed on top should be inverted so that its filling is facing down against the filling of the next-to-last biscuit rather than facing up (i.e. both the top and bottom ends of the stack should be capped by biscuit rather than filling).
  • In a loaf pan, tip the stack of biscuits/filling onto its side all in a row--again, if the stacking has been done correctly, the part of the unbaked loaf that touches each end of the pan should be biscuit rather than filling.
  • Bake for about 40-45 minutes or until loaf is deep golden brown and center is baked through. Make sure to cover pan loosely with a sheet of aluminum foil 10 minutes before taking the pan out of the oven, to prevent the bread from over-browning.
  • Place pan on a rack and let bread cool for about 10 minutes. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on a serving platter to release loaf.
  • In a small bowl, whisk powdered sugar, heavy cream or milk, and the remaining 1/2 teaspoon each of pumpkin pie spice and vanilla until smooth and no sugar lumps are seen. Drizzle over loaf. Sprinkle 1-2 Tablespoons of chopped pecan on top. Serve warm and enjoy!

Recipe Notes

Storage: Store cooled bread covered at room temperature for up to 2 days. Freeze cool pumpkin pull apart bread (without glaze) in a freezer bag for up to a month. Thaw in the fridge.   

Nutrition

Calories: 368kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 547mg | Potassium: 175mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2613IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

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Filed Under: American Recipes, Desserts, Easy And Delish Tagged With: Fall/Autumn, Pumpkin spice

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Reader Interactions

Comments

  1. Chris Scheuer

    September 27, 2016 at 12:13 pm

    This is such an easy and delicious looking treat Denise. I’m sure the aroma is crazy good!

    Reply
  2. shashi at runninsrilankan

    September 27, 2016 at 12:38 pm

    Looking at this loaf it’s strikingly gorgeous and delicious at the same time – I had no idea it was so easy to make too – brilliant, Denise!

    Reply
  3. Deb|EastofEdenCooking

    September 27, 2016 at 1:54 pm

    Oh I’m ready for pumpkin spice everything! This pull apart bread is a scrumptious way to begin the new season. Happy fall, Denise!

    Reply
  4. Raymund

    September 27, 2016 at 6:55 pm

    I think this is the one I will make the next time we have a potluck! Very nice recipe

    Reply
  5. Ala

    September 29, 2016 at 5:42 pm

    Yes yes YES! Love all of these gorgeous process photos, and I am such a sucker for anything pull-apart. Sign me up for a loaf of this, please!

    Reply
  6. Adina

    September 30, 2016 at 2:11 am

    Delicious looking pictures. I love the instructions on preparing and stacking the bread. I remember the first pull apart bread I made, it took me forever to figure out how to put everything together…

    Reply
  7. Fran @ G'day Souffle'

    October 2, 2016 at 4:59 am

    Oh brother- this looks like something you’d buy at a bakery- so professional looking!

    Reply
  8. Kate

    October 4, 2016 at 3:40 pm

    Wow! This looks so good–and even better, easy! Yay for pumpkin season, its finally here!!

    Reply

Trackbacks

  1. Easy Pumpkin Bread Recipe (Better than Starbuck's) - Easy and Delish says:
    November 22, 2020 at 11:49 am

    […] and crunchy roasted salted pepitas. It’s better than Starbuck’s! Be sure to also try our pumpkin spice pull-apart bread and flourless pumpkin coconut […]

    Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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