All the flavors of fall are in this delicious layered Pumpkin Spice Loaf. It's simple to make and excellent as a breakfast, brunch or dessert treat!
For me, day 1 of fall begins when the iconic Starbucks PSL (Pumpkin Spice Latte) is released, and TODAY is the day! The fall decor is up and my fall loving heart feels full! If you're like me and ready to usher in the festive season while it's still over 100°F outside, make this incredible pastry! It's a semi-homemade, devilishly delicious treat!
Table of Contents
What You’ll Need
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- Grands Southern Biscuits: Convenient, time-saving and delicious, these read-made biscuits give this loaf the pull-apart appeal.
- Cinnadust or see Tips and Substitutions: Adds the perfect coating the biscuits, helps keep the layers separate and lends a cozy sweet touch to the bread.
- Pumpkin Puree: A smooth, creamy, and thick mixture made from cooked and pureed pumpkin. Makes a delectable texture and flavor for the filling.
- Egg: Helps bind the filling ingredients together.
- Brown Sugar: Adds a warm sweetness to the filling and caramelizes as it bakes.
- Vanilla Extract or Vanilla Bean Paste: Both an aromatic to this loaf as well as enhancement to all of the flavors.
- Pumpkin Pie Spice or Cinnamon: This seasoning transports you to Autumn with both it's flavor and scent.
- Cream Cheese: Adds creaminess and a rich, tangy and slightly savory flavor to the frosting.
- Powdered Sugar: Sweetens and adds thickness and body to the frosting.
- Maple Syrup: Helps achieve the perfect spreadable frosting while adding a layer of fall flavor.
Tools You’ll Need
Why You’ll like this Recipe
- It's an Any Time of Day Treat: It's perfect for any time of the day! It's perfect of breakfast, brunch or as a dessert treat!
- Nostalgic: It reminds you of cinnamon sugar childhood favorites like cinnamon toast and Cinnamon Toast Crunch cereal!
- Quick and Easy: It's simple to make and a great recipe to make with kids!
- Cozy Fall Feels: It has all the cozy flavors and deliciousness of fall!
How to Make this Recipe
- In a small bowl, stir together pumpkin puree, egg, brown sugar, vanilla and pumpkin pie spice.
- Split the biscuits horizontally by gently peeling them apart at the middle layer.
- To build the loaf, tilt the pan at a slightly upward angle on one short end. Create the loaf layers by starting with a biscuit dough halve that’s been coated on both sides with Cinnadust. Lay the dough inside the pan on the short side laying on the counter. Add a tablespoon of the pumpkin spice purée on top of the dough in the center. Repeat these layers, coated biscuit then purée, ending with the last coated biscuit at the top short of the loaf pan.
- Bake 40-45 minutes, or until the top is golden brown and the center is cooked through. The pumpkin puree will still be tender, but cooked.
- For the frosting, place cream cheese, powdered sugar, maple syrup, vanilla and pumpkin pie spice in a medium bowl. Mix with a hand mixer until smooth and creamy.
- Spread the frosting on top of the golden brown loaf.
Tips and Variations
- If you don't have refrigerated biscuit dough or would prefer a homemade dough, this Cinnamon Sugar Pull-Apart Bread recipe has a homemade dough version that you can integrate with my pumpkin filling and frosting.
- If you don't have Cinnadust, simply mix together ½ cup granulated sugar and 1-1 ½ teaspoons ground cinnamon.
- The glaze can be omitted, if desired.
- If you're looking for a pumpkin loaf that likens more to a cake and is topped with a rich cream cheese frosting, you must check out this Pumpkin Loaf Cake!
Storage
Store leftovers in the refrigerator in an airtight container up to 4-5 days. Reheat leftovers in the microwave for 15-20 seconds.
Frequently Asked Questions
What if my dough is golden brown but the inside needs more time to bake?
Simply cover the top with aluminum foil, and bake an additional 5-10 minutes.
Can I use flaky biscuits instead of southern-style?
While I prefer southern-style with this recipe, the flaky style will also work great!
How do I make the Cinnadust from scratch?
Mix together ½ cup granulated sugar and 1-1 ½ teaspoons ground cinnamon.
How do I make sure the dough doesn't stick to the pan?
You can ensure an easy dough release by buttering, spraying with non-stick cooking spray, or lining the pan with parchment paper.
Can this be made in a 9"x5" loaf pan?
Yes! That pan size will work as well.
More Recipes Like This
Pumpkin Spice Loaf
All the flavors of fall are in this delicious Pumpkin Spice Pull-Apart Loaf. It's simple to make and excellent as a breakfast or dessert treat!
Servings: 8 servings
Calories: 367kcal
Ingredients
- 16.3 ounce can Pillsbury Grands Southern Biscuits halved horizontally
- ¼ cup Cinnamon Toast Crunch Cinnadust see note
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 large egg
- ¼ cup brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 ½ teaspoon pumpkin pie spice
Frosting
- 4 ounces cream cheese softened
- ½ cup powdered sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Butter or spritz with non-stick spray a 9”x5” or 8”x4” loaf pan.
- In a small bowl, stir together pumpkin puree, egg, brown sugar, vanilla, and pumpkin pie spice.
- Split the biscuits horizontally by gently peeling them apart at the middle layer.
- To build the loaf, tilt the pan at a slightly upward angle on one short end. Create the loaf layers by starting with a biscuit dough halve that’s been coated on both sides with Cinnadust. Lay the dough inside the pan on the short side laying on the counter. Add a tablespoon of the pumpkin spice purée on top of the dough in the center. Repeat these layers, coated biscuit then purée, ending with the last coated biscuit at the top short side of the loaf pan.
- Bake 40-45 minutes, or until the top is golden brown and the center is cooked through. The pumpkin puree will still be tender but cooked.
- For the frosting, place cream cheese, powdered sugar, maple syrup, vanilla and pumpkin pie spice in a medium bowl. Mix with a hand mixer until smooth and creamy.
- Once the loaf has slightly cooled, spread the frosting on top.
Video
Notes
Tips and Variations
- Homemade Dough. If you don't have refrigerated biscuit dough or would prefer a homemade dough, this Cinnamon Sugar Pull-Apart Bread recipe has a homemade dough version that you can integrate with my pumpkin filling and frosting.
- Homemade Cinnadust. If you don't have Cinnadust, simply mix together ½ cup granulated sugar and 1-1 ½ teaspoons ground cinnamon.
- Sweetness Level. Adjust the amount of brown sugar to suit your taste. If you prefer a sweeter loaf, feel free to add an extra 2-3 tablespoons. The glaze can be omitted as well, if desired.
- If you're looking for a pumpkin loaf that likens more to a cake and is topped with a rich cream cheese frosting, you must check out this Pumpkin Loaf Cake!
Nutrition
Calories: 367kcal | Carbohydrates: 59g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 609mg | Potassium: 271mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4881IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg
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Andrea
I’ve made this twice and the middle is absolutely goo. I dont know what I’m doing wrong. This second time here I’m just sticking it back in the oven over and over and over and over 10 minutes at a time. I have foil on it now to help it not burn like the first time
Burnt on the outside, complete dough in the middle
😭
Laura Ashley
I’m so sorry you’ve had this experience. If you need additional time in your oven, I would say extend the time 15-20 minutes than the time calls for and cover the last full 30 minutes to ensure the top doesn’t burn.