I can be pretty sentimental and sappy all year round, but when autumn rolls around, there’s no stopping me. I walk around Central Park with Frank Sinatra in my earbuds and a stupid grin on my face. I weep while watching the end of “When Harry Met Sally” in my pajamas. I giggle like a 12-year old as I make a stick out of a coat hanger so I can make s’mores in my fireplace. And I love it.

I don’t know, maybe there’s something about the temperature drop that sends some kind of “extra emotional” chemical to my brain. But whatever it is, it seems to be accompanied by a side-effect of constant, insatiable pumpkin cravings.

It’s all I can think about. Pumpkin breads. Pumpkin pies. Pumpkin spice cakes. Pumpkin scones. Pumpkin muffins. Pumpkin Oreos. Okay, maybe not so much the Oreos. That was a stretch.

But when you get the urge to pumpkin, why tell yourself no? Giving into our pumpkin cravings is like paying autumn the respect it deserves. It’s what Frank would want. It’s what Harry and Sally would want. It’s just the right choice.

I thought about spending all day making a pumpkin-based yeast dough for this pull-apart bread… but then I realized that I’d much rather watch the next three episodes of “Sex and the City” and take the (much easier, yet equally delicious and impressive) route of using biscuit dough.

I can say with full confidence that I regret nothing. This bread lives up to your pumpkin pull-apart dreams. And if it doesn’t, you have my full permission to leave angry comments. (I only give you that because I know you won’t have to.)

So make it, eat it, love it. Give into fall.

Easy Pumpkin Spice Pull-Apart Bread | thefoodbabyblog.com

 

Easy Pumpkin Spice Pull-Apart Bread | thefoodbabyblog.com

 

Easy Pumpkin Spice Pull-Apart Bread | thefoodbabyblog.com

 

Easy Pumpkin Spice Pull-Apart Bread | thefoodbabyblog.com

 

Easy Pumpkin Spice Pull-Apart Bread | thefoodbabyblog.com

 

Easy Pumpkin Spice Pull-Apart Bread | thefoodbabyblog.com

Easy Pumpkin Spice Pull-Apart Bread
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For the bread
  1. 1 can large buttermilk biscuits (8 biscuits)
  2. 2/3 c white sugar
  3. 1 ¼ tsp cinammon
  4. ¼ tsp cloves
  5. ¼ tsp nutmeg
  6. 4 tbsp melted butter
  7. ¾ c canned pumpkin
For the glaze
  1. ½ c powdered sugar
  2. 1 tsp vanilla
  3. 2 tbsp melted butter
  4. 1 tbsp water
Instructions
  1. Preheat oven to 350. Butter and flour a loaf pan.
  2. Mix sugar and spices in a bowl, set aside.
  3. Remove biscuits from can and divide each into 3 layers (2 is okay if some are being difficult).
  4. In a small bowl, mix the pumpkin with ¼ c of the sugar & spice mixture.
  5. Lay out the layers of biscuits on a flat surface and brush each with melted butter (this should only use about half of the butter). Divide the pumpkin mixture evenly across top of each layer. Sprinkle ¼ c of the sugar & spice mixture evenly on top of that.
  6. Stack the layers on top of each other and place them against each other in the loaf pan. This is easiest if you do about 4 at a time.
  7. Pour remaining butter on top of assembled loaf. Sprinkle with remaining sugar and spice mixture.
  8. Bake for 45-50 min.
  9. To make the glaze, mix all ingredients together until smooth.
  10. Top bread with glaze and serve!
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