Description
Soft, golden layers of refrigerated biscuit dough filled with sweet pumpkin pie mix and warm pumpkin spice, then finished with an easy vanilla powdered-sugar glaze.
Ingredients
Scale
- 1/4 cup granulated sugar
- 1 1/4 teaspoons pumpkin pie spice, divided
- 2 cans Pillsbury Grands refrigerated biscuits, 8 biscuits per can
- 3/4 cup canned pumpkin pie mix, not plain pumpkin puree
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
- 1 teaspoon vanilla extract
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Coat a standard loaf pan thoroughly with nonstick cooking spray.
- Stir the granulated sugar and 1 teaspoon pumpkin pie spice together in a small bowl.
- Open the biscuit cans and separate the dough into 16 individual biscuits.
- Flatten each biscuit gently with your fingers.
- Spread about 1 tablespoon pumpkin pie mix over one side of each biscuit.
- Sprinkle each filled biscuit lightly with the pumpkin spice-sugar mixture.
- Stack the biscuits into four piles of four biscuits each.
- Place each stack on its side in the prepared loaf pan, forming one continuous row.
- Position unfilled dough sides against both ends of the pan.
- Bake for 40 to 45 minutes, or until the loaf is deep golden brown and the center biscuits are fully baked.
- Cover the top loosely with foil during the final 10 minutes if it browns too quickly.
- Cool the bread in the pan for 10 minutes.
- Whisk the powdered sugar, 2 teaspoons milk, vanilla extract, and remaining 1/4 teaspoon pumpkin pie spice together.
- Add the remaining milk as needed until the glaze reaches a drizzleable consistency.
- Turn the loaf out onto a serving plate.
- Drizzle the glaze evenly over the warm bread and serve.
Notes
- Use canned pumpkin pie mix rather than plain pumpkin puree because pumpkin pie mix already contains sugar and spices.
- Avoid overfilling the biscuits, since excess filling can leak and leave gummy spots.
- Check the center layers for doneness instead of relying only on the browned top.
- Store cooled leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 10 to 15 seconds or warm several pieces in a 300°F oven for about 8 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10
- Sodium: 330
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 0