Carmel Pecon Pull Apart Bread w/ Pumpkin Spice
Carmel Pecon Pull Apart Bread w/ Pumpkin Spice

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, carmel pecon pull apart bread w/ pumpkin spice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Carmel Pecon Pull Apart Bread w/ Pumpkin Spice is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Carmel Pecon Pull Apart Bread w/ Pumpkin Spice is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have carmel pecon pull apart bread w/ pumpkin spice using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Carmel Pecon Pull Apart Bread w/ Pumpkin Spice:
  1. Take Nonstick cooking spray, for coating the loaf pan
  2. Make ready 1/2 cup sugar
  3. Take 1 teaspoon pumpkin pie spice
  4. Prepare 2 (8 ounce) cans refrigerated crescent roll dough
  5. Prepare All-purpose flour, if needed, for rolling
  6. Prepare 6 tablespoons caramel sauce
  7. Get 1 cup pecans, chopped
Instructions to make Carmel Pecon Pull Apart Bread w/ Pumpkin Spice:
  1. Special equipment: a 9-by-5-inch glass loaf pan.
  2. Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
  3. Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares.
  4. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
  5. Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
  6. Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.

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