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5 from 1 vote
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Pumpkin Cinnamon Pull-Apart Bread

Pumpkin Cinnamon Pull-Apart Bread is sweet, spiced, and wonderfully soft. Made with canned biscuit dough and a cozy pumpkin filling, it's an easy and fun dessert to serve warm for breakfast or dessert during fall or the holidays!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 -8 loaves
Calories: 88kcal
Author: Lainey

Ingredients

  • ¾ cup pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 can refrigerated biscuit dough
  • Oil or nonstick spray for greasing the loaf pan

Instructions

Prepare the Oven and Pan:

  • Preheat oven to 350°F (175°C).
  • Lightly grease or spray a loaf pan with oil or nonstick spray.

Make the Pumpkin Mixture:

  • In a medium bowl, combine the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and egg.
  • Mix well until smooth. Set aside.

Assemble the Bread:

  • Open the can of refrigerated biscuit dough and slice each biscuit in half horizontally to create thinner rounds.
  • Dip each biscuit piece into the pumpkin mixture, coating both sides.
  • Layer the coated dough pieces vertically into the prepared loaf pan until all are used.

Bake and Cool:

  • Bake for 25–30 minutes, or until the top is golden brown and the center is cooked through.
  • Remove from the oven and let the bread cool completely in the pan before serving.
Serving: 1gCalories: 88kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 12mgPotassium: 76mgFiber: 1gSugar: 18gVitamin A: 4807IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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