Quick and Easy Pull-Apart Pumpkin-Caramel Bread Recipe

The perfect fall bread recipe for a sweet breakfast or dessert
Quick and Easy Pull-Apart Pumpkin-Caramel Bread Recipe


Serve this gooey and delicious caramel-pumpkin bread with fresh whipped cream for dessert or as a sweet addition at your next brunch party.

While we have a laundry list of reasons why we simply love pumpkin season, finding a quick pumpkin recipe that will satisfy your sweet tooth isn’t always easy to find. Luckily, we have the perfect recipe to fill your house with the wonderful scent of fall and satiate that endless pumpkin craving. Just crank up your oven to 350 degrees F and you are well on your way to indulging in this pull-apart pumpkin-caramel bread recipe.

Click here for the Beyond Pie: 10 Great Pumpkin Recipes slideshow.

Enjoy this pumpkin treat straight from the oven, piping hot and dripping in sweet caramel. You can use your own favorite flakey biscuit recipe or simplify things with store-bought biscuit dough. To begin, spray a fluted tube cake pan with baking spray and lightly flour. Next, combine three-quarters cup pumpkin purée or canned pumpkin with half cup brown sugar, half cup pecans, and one teaspoon pumpkin pie spice; stir to mix.

Then, pull apart the biscuits and cut into quarters. Coat with the pumpkin and spice mix, and arrange the pumpkin coated biscuits in the pan. Finally, combine one cup brown sugar with three-quarters cup melted butter. Stir to form a caramel sauce; pour the sauce over the biscuits.

Bake the bread in the oven for 47 to 52 minutes or until golden brown. Allow the bread to cool in the pan for about ten minutes, then turn the pan upside down onto a plate. Serve warm with fresh whipped cream.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.