Recipe: Pumpkin pull-apart bread
FOX19 - Here is a recipe from Mindy Trujillo with Go There! Try That!
1/4 cup granulated sugar
1 1/4 teaspoons pumpkin pie spice
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)
2 tablespoons butter, melted
3/4 cup canned pumpkin pie mix (not plain pumpkin)
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 teaspoon vanilla
1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Brush one side of each biscuit round with melted butter. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each. Sprinkle rounds with spice-sugar mixture.
3 Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan.
4 Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
5 Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.
Mindy also made an apple version of this dish. Go here to see that recipe.
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