Baking with the Buzz - October
Ring in the spooky season with my favorite pumpkin pull-apart bread
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Welcome to Baking with the Buzz! I’ll be sharing a delicious and straightforward recipe every month.
It’s October, finally spooky season, so I’m sharing my favorite pumpkin bread recipe.
My family and I have loved this bread since I first made it a few years ago, and we look forward to it every year. Our son loves it after trying it for the first time this year.
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Pumpkin pull-apart bread:
A fourth of a cup of granulated sugar
1 and 1/4 teaspoons of pumpkin pie spice
A can of refrigerated Pillsbury Grands biscuits
Two tablespoons melted butter
Three fourths of a cup of canned pumpkin pie mix
Half of a cup of powdered sugar
Two to three teaspoons of milk
A teaspoon of vanilla extract
Preheat your oven to 350 degrees and spray a 9-by-5-inch loaf pan.
Mix granulated sugar and a teaspoon of pumpkin pie spice in a small bowl.
Separate eight biscuits, then separate each biscuit into two layers to create 16 smaller biscuits.
Brush one side of each biscuit with melted butter.
Spread a tablespoon of pumpkin-pie mix on top of each buttered biscuit.
Sprinkle each biscuit with the sugar mixture.
Stack biscuits in four piles of four biscuits before placing in a pan. Be sure the sides of the biscuits touching the sides of the pan are the sides without butter, pumpkin-pie mix and sugar.
Bake for 40 to 45 minutes.
Cool for 10 minutes before combining powdered sugar, milk, vanilla and remaining pumpkin pie spice to make the icing. Once combined, drizzle over bread.
I’ve found that using heavy cream or – better yet – pumpkin coffee creamer makes for better icing (that’s my opinion). I’ve seen the icing turn out watery with an odd consistency when using plain milk.
If you prefer or have to use pumpkin puree rather than pumpkin pie mix, go for it. I’ve used pumpkin puree many times because the store didn’t have pie mix or I accidentally bought puree, and guess what? It comes out just fine either way.
If you go with puree, I recommend adding a little extra sugar after spreading it.
As for the biscuits, pick the brand and flavor you think is the tastiest. Feel free to make your own if you somehow have time for that. We prefer Pillsbury butter-flavored for its buttery crispy – I mean flaky – crust.
I’d love your feedback on this recipe and on Baking with The Buzz in general. Please comment what changes you’d make to this recipe, what other kinds of recipes you’re interested in or anything else you want to talk about.