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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carmel pecon pull apart bread w/ pumpkin spice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Carmel Pecon Pull Apart Bread w/ Pumpkin Spice is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Carmel Pecon Pull Apart Bread w/ Pumpkin Spice is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have carmel pecon pull apart bread w/ pumpkin spice using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Carmel Pecon Pull Apart Bread w/ Pumpkin Spice:
  1. Get Nonstick cooking spray, for coating the loaf pan
  2. Make ready 1/2 cup sugar
  3. Take 1 teaspoon pumpkin pie spice
  4. Make ready 2 (8 ounce) cans refrigerated crescent roll dough
  5. Take All-purpose flour, if needed, for rolling
  6. Get 6 tablespoons caramel sauce
  7. Make ready 1 cup pecans, chopped
Steps 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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