Description
This Pumpkin Pull recipe is the ultimate fall treat—soft, sweet pull-apart bread made with pumpkin puree, cinnamon, and brown sugar. Perfect for cozy mornings or festive gatherings, this easy pumpkin bread is a must-have for your seasonal baking list. Great as a breakfast, brunch centerpiece, or dessert!
Ingredients
1 can refrigerated biscuit dough
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, melted
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a loaf pan or bundt pan.
2. Cut each biscuit into quarters. In a bowl, mix brown sugar, granulated sugar, cinnamon, and nutmeg.
3. Dip dough pieces in melted butter, then toss in the sugar-spice mixture. Layer in the pan.
4. In a small bowl, combine pumpkin puree with vanilla extract. Spoon small amounts between dough layers.
5. Bake for 35–40 minutes or until golden brown and a toothpick comes out clean.
6. Let it cool for 10 minutes, then invert onto a serving plate.
7. Serve warm for best flavor and pull-apart texture.
Notes
This recipe works beautifully in a bundt pan for presentation.
Be sure to use pure pumpkin puree, not pumpkin pie filling.
If storing, reheat slices for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg