CommonGround Nebraska volunteer Paula Peterson shares her Pumpkin Spice Pull-Apart Bread recipe with Pure Nebraska viewers.
CommonGround Nebraska volunteer Paula Peterson shares her Pumpkin Spice Pull-Apart Bread recipe with Pure Nebraska viewers.
• 1/4 Cup Sugar –
• 1 1/14 Teaspoons Pumpkin pie spice –
• 1 Can Refrigerated Pillsbury Grands Flaky Layers Honey Butter Biscuits (8 count) –
• 2 Tablespoons Butter (melted) –
• 3/4 Cup Canned Pumpkin Pie Mix (not pumpkin puree) –
• 1/2 Cup Powdered Sugar –
• 2-3 Tablespoons Milk –
• 1 Teaspoon Vanilla –
• Heat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
• In a small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
• Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a 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.
• Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in the loaf pan, making sure sides without filling are on both ends touching the pan.
• Bake for 40 to 45 minutes or until the loaf is deep golden brown and the center is baked through.
• Cool for 10 minutes. Turn the pan upside down on the serving platter.
• In a small bowl, mix powdered sugar, milk, vanilla and the remaining 1/4 teaspoon of pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf.
• Serve warm.
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