Pumpkin butter is a velvety smooth fruit butter that is a staple in my kitchen in the fall. It is a great addition to english muffins or biscuits for breakfast, and I’ve been known to add a spoonful to ice cream, as well. Pumpkin butter combines with biscuits in this ultra-easy brunch recipe recipe to make Pumpkin Butter Pull Apart Bread. This bread was an instant hit in my house when it came out of the oven and I have a feeling that it will be in your house, as well.
Fruit butters, including pumpkin butter, are smoother, less- sweet versions of jam made by cooking fruit until it reaches an almost butter-like consistency – hence the name. The fruit butters are sweetened and often have spice added to them. Apple and pumpkin butter are the two most well known and tend to be the most widely available. While I do enjoy making my own, I am a huge fan of both flavors and don’t mind the convenience of picking up a jar when I’m out and about. This is a long-winded way of saying that you can either use homemade pumpkin butter or store-bought pumpkin butter for this recipe.
To make the bread, pumpkin butter is layered with rounds of buttery biscuit dough. Stacking up the components of this recipe can be a little bit of a messy process (which is totally fine, don’t worry if some oozes out), but it is a very easy one. It will probably take you less than 5 minutes to layer everything together and arrange the unbaked “loaf” in the pan.
Once baked, the bread will have a crisp, sugary crust on top of a loaf that is bursting with pumpkin flavor. The pumpkin butter is moist enough to ensure that the layers are soft and tender as you pull them apart, revealing a just-sweet-enough pumpkin center to each piece. It’s fun to eat and a great dish for sharing with friends and family who are pumpkin fans. The bread is best on the day it is baked, when it is still slightly warm from the oven and has some crunch to the topping. The leftovers are still tasty, but it’s hard not to try and eat it all when its fresh.
Pumpkin Butter Pull Apart Bread
1 tube (8 ct.) refrigerated biscuit dough (or dough for 8 homemade biscuits)
1 cup pumpkin butter
2 tbsp butter, melted and cooled
2 tbsp sugar
1/2 tsp ground cinnamon
Preheat oven to 350F. Line a 9×5-inch loaf pan with parchment paper and lightly grease.
Open tube of biscuit dough. Separate biscuits and cut each in half lengthwise, to form 16 thin biscuit rounds. Flatten slightly with the palms of your hands if the shapes are irregular.
Take one piece of biscuit and top it with a scant tablespoon of pumpkin butter. Place another piece of biscuit on top, then add another scant tablespoon of pumpkin butter. Repeat with another piece of biscuit and pumpkin butter, than top with another biscuit round. You should have a stack with four pieces of biscuit dough. Repeat this process to make four stacks, then top all of the stacks with more pumpkin butter and arrange in prepared loaf pan so that all of the pumpkin butter is sandwiched between biscuit rounds and un-buttered edges are touching the ends of the pan. Drizzle with melted butter.
In a small bowl, whisk together sugar and cinnamon. Sprinkle generously over the top of the loaf.
Bake for 40-45 minutes, until deep golden brown and completely set.