BEST Friends-Giving Dessert EVER!

IT’S FALL Y’ALL! And it’s time for PUMPKIN EVERYTHING! Can you tell I’m excited!? This is definitely one of my favorite seasons(of course coming in 2nd behind Christmas!). Tis the season for get togethers and Friendsgiving’s! So I thought why not share one of my fave go-to’s when I’m in a pinch and need to bake up a yummy treat!

I love all things pumpkin, and I love bread , so why not combine the 2! I got the initial recipe from the gals over at !

I adapted it just a bit, but boy did they come up with a TASTY, AMAZING recipe!

Here’s my recipe, but definitely watch the episode to see how I make it!

BEST pumpkin bread ever


  • 3/4 cup pumpkin pie mix*
  • 1 large egg
  • 1 can (8 count) Large Biscuits
  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar


  • 1/2 cup powdered sugar*
  • 1 teaspoon cinnamon
  • 3 tablespoons heavy whipping cream or milk


  1. Preheat oven to 350°F. Spray a 9×5- inch loaf pan with nonstick cooking spray (use the kind with flour for best results or sprinkle your greased pan with a little flour).
  2. Stir together the pumpkin puree and egg. Set aside.
  3. Open the can of biscuits and slice each in half horizontally making a total of 16 biscuit rounds.
  4. Stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  5. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each biscuit round then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits. Place carefully into the pan.
  6. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through. If your loaf starts to get too brown then loosely cover it with foil.
  7. Cool 10 minutes. In small bowl, mix powdered sugar, milk, vanilla and 1 teaspoon of cinnamon until thin enough to drizzle. Drizzle over warm loaf. Serve warm.


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