I know, can you believe it? I’m going there, and it#8217;s only August. I’m sorry, but I couldn’t wait to share this Pumpkin Pull-Apart Loaf with you!
Every year this happens: August 1 hits and I start thinking about back-to-school which leads me to thinking about things happening in the fall…which leads me to thinking about pumpkin recipes. You see, pumpkin recipes for a food blogger are like the kids going back to school: the promise of something new and exciting. Pumpkin recipes are the beginning of something wonderful; the start of the fourth quarter, also known as the holiday season.
Since it’s 11 bajillionty degrees here and I’m tired of my kid being home and I’m tired of being hot and I’m tired of SUMMER, can you blame me that I want to bring on fall a little bit early? I want to not sweat when I get into my car, I want to open my windows instead of running the A/C, I want my kid to go back to school and I want to drink a Pumpkin Spice Latte!
So, in the hopes that if you build it, he will come I’m posting a pumpkin recipe in August to bring on fall. And because I made this weeks ago and I just want to share it NOW! If you revolt, well then, oh well. Pin it for later and come back when you’re wearing a scarf and boots.
If you’re still here, thank you. I’m glad. You won’t be sad, because this pull-apart loaf is to die for. It’s like eating pumpkin pie for breakfast, no joke.
A few years ago I made Pumpkin Danish (also posted in August, BTW) and everyone went nuts for it. I can see why, it’s a great recipe. When I was looking back at some old pumpkin posts, I remembered that one and decided to do another breakfast recipe using that pumpkin pie filling. Enter: Pumpkin Pull-Apart Loaf.
This is an easy recipe, great for breakfast or dessert (or snack or lunch or ….). You start with a can of biscuits (I used Grands). The “pull-apart” is created when you slice each biscuit in half and stack them (with filling in the middle), then bake them in a loaf pan. You can pull apart the layers, hence the name.
I’ve also made pull-apart loaves with bacon, with cinnamon rolls, and from scratch. I love them – they’re so much fun (and, in the case of this one, so easy!)
The pumpkin mixture is just some canned pumpkin puree mixed with an egg for binding, sugar for sweetness, and spices. I used pumpkin pie spice because it’s just easier than pulling out all the other spices (I’m so lazy).
I also dipped each slice of biscuit in cinnamon sugar before sandwiching them with the pumpkin mixture. It gives the layers a nice crunch, and then the entire thing is drenched with cinnamon glaze.
The post Pumpkin Pull-Apart Loaf appeared first on Crazy for Crust.
No comments:
Post a Comment