It's pretty easy to make, and you can prepare it a day or so ahead if you like.
I'm Craving A Piece Now...
It's Just So Haunting!
As adapted from Denise Browning's recipe for Pumpkin Pie Spice Pull-Apart Bread w/Pecans at Easy and Delish
Serves approx. 8
- 16.3 oz can, 8 ea., refrigerated buttermilk biscuits (I used Pillsbury Grands Flaky Layers Biscuits)
- 1/2 c. canned 100% pure pumpkin
- 4 TB salted butter, melted (I always use salted butter)
- 1/3 c. granulated sugar
- 2 tsp. pumpkin pie spice, divided* (1 tsp. for the filling and 1 tsp. for the glaze)
- 2 tsp. pure vanilla extract, divided* (1 tsp, for the filling and 1 tsp. for the glaze)
- 3/4 c. lightly toasted*, medium-chopped pecans, divided* (1/2 c. sprinkled between the biscuits, plus 1/4 c. for topping the glaze)
- 1 c. powdered sugar
- 1/4 c. heavy whipping cream
- Butter-flavored non-stick cooking spray
- Preheat oven to 350º.
- Spray well a 8 1/2" x 4 1/2" x 2 1/2" (I used glass) loaf pan with the non-stick cooking spray and set aside.
- Open the can of biscuits and separate the dough into 8 biscuits, placing them onto a cutting board. Set aside.
- In a medium bowl, whisk together the canned pumpkin, melted butter, sugar, *1 tsp. of the pumpkin pie spice and *1 tsp. of the vanilla. Distribute this mixture on top of each biscuit and sprinkle with *1/2 c. of the chopped pecans. Slightly press the pecans into the filling.
- Stack the biscuits into an upright (vertical) loaf, forming alternating layers of biscuit and pumpkin filling. (This is a little tricky). Use the smaller biscuits on the ends, shaping with your hands as necessary. The very last biscuit that is placed on top should be inverted so that the filling is facing down against the filling of the next-to-last biscuit, rather than facing up (in other words, both the top and bottom of the loaf should have biscuits rather than filling).
- Carefully lay the stacked loaf horizontally into the loaf pan and bake for approx. 40-45 minutes, or until the loaf is deep golden brown (cover with foil after 30 minutes to prevent over browning) and the center is baked through (mine took 45 minutes). The loaf may appear more brown on the bottom than it actually is through a glass pan, so don't be tempted to remove from the oven too early. You want to make sure the bread is done in the center.
- Remove from the oven and place on a rack to cool about 10 minutes.
- Run a knife carefully around the edges of the pan, if necessary, and turn the pan upside down onto a cutting board to release. Set aside.
- For the glaze, whisk together in a small bowl until smooth the powdered sugar, cream and the remaining *teaspoon of pumpkin pie spice and *teaspoon of vanilla. Set aside.
- Carefull turn the loaf right side up (pressing together as necessary) and transfer to a serving platter. Drizzle the glaze over the bread, letting in fall down the sides and accumulate into tempting puddles onto the serving platter. Sprinkle with the remaining *1/4 c. of chopped pecans. Try not to eat before you serve!
- Cover with plastic wrap any extra...will keep at room temperature for up to 2 days, plus.
- Lightly toast the pecans on a microwavable plate in the microwave on high in 15 second intervals.
No Licking The Platter!
Now you have an easy and delicious breakfast for New Year's morning, so go ahead and Enjoy a Happy New Year's Eve!