Published: · Modified: by Megan Porta · This post may contain affiliate links.
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Enjoy pumpkin pie in the form of pumpkin bread! This 5 ingredient pumpkin bread is great for breakfast, a snack OR dessert! No cutting necessary, just use your fingers for a delicious bite! Great recipe for the fall and to serve at any gathering.
Why This Recipe Works
I am writing from Orlando, where my family and I are enjoying the tail end of a very cherished vacation. Our 6-year-old son was granted a wish from the Make-a-Wish Foundation and we have been spoiled beyond words since we arrived last Friday.
We are in awe about the treatment we have received the past few days. It has been a magical dream come true that I could never explain to anyone in words. We are grateful and blessed and thankful and happy!
I made a few loaves of this 5 ingredient pumpkin bread way back, oh, a few weeks ago (time outside this place seems impossible to gauge). This pumpkin pull apart bread was a perfect alternate option for Pumpkin Pie on Thanksgiving. Or a dessert-izer, for some (me). I hope you enjoy it. It is incredible and VERY hard to stop eating.
Recipe Ingredients
Buttermilk biscuits – I used Grands! Refrigerated Biscuits but whatever brand you have will work.
Pumpkin pie mix– This may also be known as pumpkin pie filling.
Pumpkin pie spice – If you don’t have pumpkin pie spice on hand, an easy substitution is to combine 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground cloves.
How To Make 5 Ingredient Pumpkin Bread
Preheat your oven to 350 degrees F. Coat two 9×5 loaf pans with cooking spray and set aside.
Step 1 – Prepare biscuits
Remove the refrigerated biscuits from two 16.3-oz. containers (8 count each – I used Grands! biscuits). Slice each biscuit lengthwise to create 32 total rounds (16 for each loaf pan) and place them on a flat work surface.
In a large bowl, combine:
Granulated sugar, canned pumpkin pie mix (also may be called pumpkin pie filling), pumpkin pie spice and melted butter.
Stir until combined.
Step 2 – Put it together
Using a spoon, divide the pumpkin mixture between the biscuits. Carefully stack 8 of the biscuits on top of one another. Turn them sideways and add to one of the prepared pans (you will be adding more, so leave room).
Warning: THIS IS MESSY. That’s ok. Messy = tasty.
Stack 8 more biscuits, making sure the top biscuit is filling-side down (the filling should not touch the pan). Turn sideways and add to the same loaf pan. Spread the pieces out to fit. They should look something like this..
Repeat process with the remaining loaf pan and biscuits. Bake in the preheated oven for 40 minutes or until a golden top and the dough is cooked through. My loaves were done at 40 minutes on the nose. Your bread will have doubled in size, similar to cinnamon rolls.
Step 3 – The glaze
Make the glaze just before the loaves are pulled from the oven! In a medium bowl, combine:
- 1 cup powdered sugar
- 1/8 cup milk
- 1 teaspoon vanilla
Stir until smooth. Divide the frosting between the loaves, drizzling over the top. Serve warm!
Are Canned Pumpkin and Pumpkin Puree The Same Thing?
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
Substitute For Pumpkin Puree
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
FAQ About Pumpkin Puree
Can pumpkin puree be eaten raw?
Pumpkin puree can be eaten raw. However, it is not necessarily delicious until you have added the ingredients to a recipe you are including it in.
Can pumpkin puree be frozen?
Pumpkin puree can be frozen. Add the puree to an air tight container and you can safely freeze it for 4-5 months.
Is pumpkin puree healthy?
Good news! Pumpkin puree is full of healthy vitamins, minerals and antioxidants. It’s low calorie and it’s a benefit to your eyes, heart and skin.
When does pumpkin puree go bad?
Pumpkin puree can go bad after you open it and remove it from the can. If you don’t need to use up the entire batch with baking, then you can put the leftovers in an airtight container and refrigerate it for 3-5 days. Alternatively, you can freeze it for 2-3 months in the same container to use it later.
Is pumpkin puree good for dogs?
Pumpkin puree is known to be a good addition to a dog’s diet. Fresh pumpkin puree has a lot of water in it so canned pumpkin puree will offer the most fiber, nutrients and vitamins to their diet.
Other Delicious Pumpkin Recipes
- Pumpkin Pie Bars– To enjoy Pumpkin Pie without the hassle, make your pumpkin pie into bars instead! Each buttery bite of the tasty shortbread crust is perfect with the creamy pumpkin.
- Pumpkin Banana Bread– Pumpkin AND bananas join forces in this tasty bread! Together they make a great fall treat and your house will never smell so good.
- Pumpkin Truffles– Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Truffles are the perfect fall treat!
- Pumpkin Layer Cake– bring the perfect festive dessert to bring to your next Halloween or fall-themed party and as a Thanksgiving dessert. The cream cheese frosting complements it perfectly and looks beautiful with a rustic ombre look.
- Pumpkiny Cookies with Cream Cheese Frosting– Introducing the only Pumpkin Cookie recipe you’ll ever need in your life. These cookies are DELICIOUS and so soft, pillowy, light and fluffy.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
5 Ingredient Pumpkin Bread Recipe
Enjoy pumpkin pie in the form of pumpkin bread! This 5 Ingredient Pumpkin Bread is great for breakfast, a snack OR dessert! No cutting necessary, just use your fingers for a delicious bite! Great recipe for the fall and to serve at any gathering.
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Course: Bread
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Servings: 16
Calories: 254.09kcal
Author: Megan Porta
Ingredients
- 2 16.3 oz. containers buttermilk biscuits (8 count), each biscuit cut in half length-wise
- 1 cup granulated sugar
- 1 cup pumpkin pie mix canned
- 1 tsp pumpkin pie spice
- 5 tbsp butter melted
- 1 cup powdered sugar optional
- 1/8 cup milk optional
- 1 tsp vanilla optional
Instructions
Preheat oven to 350 degrees F. Coat two 9×5(ish) loaf pans with cooking spray and set aside. Place biscuit halves on a flat work surface.
In a large bowl, combine the sugar, pumpkin pie mix, pumpkin pie spice and butter. Stir until combined. Using a spoon, divide the mixture between the biscuits. Carefully stack 8 of the biscuits on top of each other, turn sideways and add to one of the prepared pans (you will be adding more, so leave room).
Stack 8 more biscuits, making sure the top biscuit is filling-side down (filling should not touch pan). Turn sideways and add to the same loaf pan. Spread the pieces out to fit. Repeat process with remaining loaf pan and biscuits. Bake in preheated oven for 40 minutes, or until dough is cooked through.
MAKE THE GLAZE (optional): In a medium bowl, combine powdered sugar, milk and vanilla. Stir until smooth. Divide the frosting between the loaves, pouring over the top. Serve warm.
Notes
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
Nutrition
Calories: 254.09kcal | Carbohydrates: 40.15g | Protein: 2.82g | Fat: 9.55g | Saturated Fat: 3.87g | Cholesterol: 10.71mg | Sodium: 274.59mg | Fiber: 1.96g | Sugar: 20.13g
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