PUMPKIN SPICE PULL-APART BREAD
Pull-apart bread is a fun and tasty twist on traditional sweet rolls. Refrigerated Pillsbury™ Grands!™ Biscuits make it ultra easy to bake up this impressive treat.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In 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 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 loaf pan, making sure sides without filling are on both ends touching pan.
- Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
- Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 19 g, TransFat 0 g
STICKY PECAN PULL-APART BREAD
This sticky, crunchy and gooey pull-apart bread is perfect for a crowd. Pumpkin pie spice, caramel and pecans combine to make it your new fall favorite.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
- Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
- Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
- Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.
PULL-APART BREAD WITH PUMPKIN AND SPINACH
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move each piece to the side to keep the rolled filling as tight as possible.
Provided by Katherine Sacks
Categories Fall Bread Pumpkin Nutmeg Spinach Cheese Bake
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
- Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
- Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
- Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
- Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
- Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
- Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
- Do Ahead
- Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.
PULL-APART PUMPKIN BREAD
Make and share this Pull-Apart Pumpkin Bread recipe from Food.com.
Provided by thewellscrew
Categories Breads
Time 3h
Yield 2 slices, 18 serving(s)
Number Of Ingredients 15
Steps:
- Brown 2 tablespoons of butter over medium-high heat. Remove from heat and add room temperature milk, return to stove and heat through. Poor milk and butter into the stand mixer. Allow to cool to a warm temperature. Add yeast and 1/4 cup of sugar. Allow to proof. Add pumpkin, salt and 1 cup of flour. Stir using hook attachment until combined. Add 1/2 cup of flour at a time. Knead for 6 minutes, until dough is smooth, elastic, and slightly sticky. And extra flour 1 tablespoon at a time if needed.
- Allow dough to rise in a lightly oiled bowl (in a warm place) for 60-90 minutes. Dough should double in size.
- While rising, brown 2 tablespoons of butter. Mix 1 cup of granulated sugar and pumpkin pie spice. Grease and flour a 9x5 loaf pan and set aside.
- Once dough has doubled in size, punch it down and flop out onto a clean floured surface. Knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Brush dough with butter. Sprinkle with sugar mixture and press into dough with palms of hand. Cut the rectangle into 6 even strips. Lay strips on top of each other and cut each strip into 6 even pieces. Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
- While rising, preheat oven to 350 degrees. After rising in pan, bake for 30-40 minutes or until top is a very deep golden brown.
- For Glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
Nutrition Facts : Calories 185.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.3, Sodium 135.1, Carbohydrate 34.6, Fiber 0.6, Sugar 20.4, Protein 2.3
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