1-Step 1: Prepare Your Oven and Pan Start by preheating your oven to 350°F. This temperature allows the bread to bake evenly without burning the exterior. While the oven heats up, grab an 8×4 or 9×5 loaf pan and spray it generously with nonstick cooking spray that contains flour. The flour component helps release the sticky layers after baking.

2-Step 2: Create the Pumpkin Filling In a medium bowl, stir together the pumpkin puree, 1/4 cup of the granulated sugar, vanilla extract, pumpkin pie spice, and the large egg. Mix until completely smooth and combined. Set this mixture aside while you prepare the biscuit layers. The pumpkin puree provides moisture and that gorgeous orange color, while the egg helps bind everything together during baking. Make sure you’re using pure pumpkin puree and not pumpkin pie filling. Pie filling already contains sugar and spices, which would throw off the flavor balance of your bread.

3-Step 3: Prepare the Biscuit Layers Open your can of biscuits and place them on a clean work surface. The type of biscuit dough matters enormously here. Use homestyle or buttermilk biscuits, not flaky layers varieties. Flaky biscuits will separate too much during baking and cause your loaf to fall apart. Using a sharp knife, slice each biscuit in half horizontally. You should end up with 16 thin biscuit rounds. This doubling of layers creates more pull-apart sections and allows the pumpkin filling to distribute throughout the loaf.

4-Step 4: Coat in Cinnamon Sugar In a small bowl, mix together the remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon. Take each biscuit slice and dip it into this cinnamon-sugar mixture, coating both sides lightly. This step adds sweetness and creates that beautiful sparkly exterior that makes each layer so irresistible.

5-Step 5: Layer the Bread Now comes the fun part. Lay one coated biscuit slice flat on your work surface. Spread a generous spoonful of the pumpkin mixture on top. Stack another biscuit slice on top and spread more pumpkin filling. Continue this layering process until all biscuit pieces and pumpkin filling are used. Carefully transfer the stacked loaf to your prepared pan. The stack will be tall and might lean slightly, but it will settle during baking. If needed, gently press down to fit it into the pan.

6-Step 6: Bake to Golden Perfection Place the pan on the middle rack of your preheated oven. Bake for 30 to 40 minutes until the top is golden brown and the center feels set when gently pressed. According to experienced bakers, the center will remain slightly moist and gooey but should be fully baked. Keep an eye on the loaf during the last 15 minutes. If the top starts browning too quickly, tent a piece of aluminum foil over the pan and reduce the oven temperature to 325°F for the remaining bake time.

7-Step 7: Cool and Glaze Remove the bread from the oven and let it cool in the pan for at least 20 minutes. This cooling period allows the layers to set and makes removal much easier. Attempting to remove it while hot can cause the sticky layers to slide apart. While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, and heavy whipping cream or milk until smooth. The consistency should be thick enough to coat a spoon but thin enough to drizzle.

8-Step 8: Finish and Serve Once the loaf has cooled, carefully remove it from the pan or serve directly from the pan for a rustic presentation. Drizzle the cinnamon glaze over the top, letting it cascade down the sides. Pull apart the layers and serve warm for the best experience.