This Pumpkin Pull-Apart Bread makes a delicious fall treat. Packed with pumpkin and spices, you can serve this dessert recipe for a brunch/breakfast treat or as a special dessert. Topped with a cinnamon glaze, this seasonal bread will have everyone coming back for more.
If you are a fan of pumpkin and pumpkin spice, you’re in for a treat today. Not only am I showing you how to make this Pumpkin Pull-Apart Bread, but I’m back with my Tastes of the Seasons friends who are all sharing a pumpkin-inspired recipe. With some sweet and some savory ideas, there’s a recipe for everyone.
After sharing my recipe with you, I will link up all of my friends so you can continue your hunt for the ultimate pumpkin-inspired treat! If you’re looking for more of my Tastes of the Season recipes, click here.
Pumpkin Pull-Apart Bread:
Back in 2013 (which is hard to believe was six years ago), I made a Lemon Pull-Apart Bread. I’m a bit embarrassed to link it here as my photography and blogging skills have improved greatly since then. I made this Lemon Pull-Apart Bread for an Easter get-together, so the process was somewhat rushed. I don’t even have pictures of it pulled apart.
Anyway, ever since I made that recipe several years ago, I’ve been wanting to try other varieties. I came across a recipe for this Pumpkin Pull-Apart Bread in Taste of Home magazine a few years ago. After some recipe testing and a few modifications, I’m thrilled to share this delicious fall recipe with you.
How to Make Pumpkin Pull-Apart Bread:
This is a yeast-based recipe. Although I realize that might scare some of you off, let me assure you that working with yeast is easier than you might think. I’ll admit it takes a tad more time due to the rising process, but it’s worth it.
You begin by preparing the pumpkin dough and letting it rise.
Once it’s ready, you roll it out on a floured surface. Then you top it with a pumpkin and spice filling and sprinkle that with brown sugar and cinnamon.
Next, it’s time to create those pull-apart layers. First, cut the dough into five 12×4-inch strips.
Then, stack the strips together and cut them into five 5×2.5-inch pieces.
Finally, transfer the stacks to your prepared loaf pan.
It sounds complicated, but it’s quite simple. I took pictures along the way, so I hope those help you see what to do.
You’ll want to let the dough rise one more time before baking. Get ready for your kitchen to be filled with the scent of pumpkin and spice. It’s so good!
Once the loaf is cooled, drizzle it with a cinnamon glaze. Your Pumpkin Pull-Apart loaf is now ready to be devoured!
Pumpkin dough layered with more pumpkin, cinnamon, spices, and brown sugar … what’s not to love? After making this recipe, I was reminded why I love pull-apart bread so much. It’s hard to beat flakey layers packed with delicious seasonal flavor.
You can see all of that pumpkin and spice goodness baked between the layers. Yes, it tastes as good as it looks!
Enjoy this Pumpkin Pull-Apart Bread? You’ll love these pumpkin-inspired treats:
- Pumpkin Cake with Crumb Topping
- Pumpkin Spice Cream Horns
- Pumpkin Cheesecake Brownies
- Pumpkin Slab Pie
- Pumpkin Spice Latte Cookies
- Pumpkin Whoppie Pies
I hope you enjoyed this delicious Pumpkin Pull-Apart Bread recipe. Want more? Be sure to check out all of the pumpkin recipes linked below!
Pumpkin Pull-Apart Bread Recipe:
- 3/4 cup milk
- 1 package active dry yeast
- 1/2 cup pumpkin puree
- 3 tablespoons butter melted
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup pumpkin puree
- 3 tablespoon butter melted
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 pinch kosher salt
- 1-2 tablespoons milk
Add the milk to a small saucepan. Heat until just warm (105-120 degrees F). In a large bowl, combine the warm milk and yeast. Stir to dissolve. Set aside for about 10 minutes.
To the milk and yeast mixture, add 1/2 cup pumpkin puree, 3 tablespoons melted butter, sugar, egg yolk, and salt. Beat with a mixer on medium until just combined. Add half of the flour. Beat on low for about 30 seconds. Scrape the bowl as needed. Beat for 3 minutes on medium. Then stir in the remaining flour.
Shape the dough into a ball; then place in a greased bowl. Cover with a tea towel and let rise in a warm place for about 50 minutes. The dough should double in size.
Spray a 9x5-inch loaf pan with baking spray. Set aside.
Turn the dough out on a lightly floured surface. With a floured rolling pin, roll the dough out into a 20x12-inch rectangle.
In a medium bowl, mix 1/2 cup pumpkin puree, 3 tablespoons melted butter, cinnamon, kosher salt, nutmeg, and ground cloves. Spread this over the dough. Sprinkle evenly with the filling topping of brown sugar and cinnamon.
Cut the dough into five 12x4-inch strips. Then, stack the strips together.
Cut them into five 5x2.5-inch pieces. Transfer the stacks to your prepared loaf pan. Let rise in a warm place for about 45 minutes or until it about doubled in size.
While the loaf rises, preheat your oven to 350 degrees Bake for about 35 minutes or until golden brown. (If needed, you can loosely cover the bread with a piece of foil to prevent over-browning.) Cool for about 15 minutes; then remove from the pan.
In the meantime, prepare your cinnamon glaze by whisking to the powdered sugar, cinnamon, vanilla, and salt. Add as much milk as needed, one tablespoon at a time, to create a glaze that can be drizzled.
Transfer the loaf to a serving dish, and drizzle with the prepared glaze.
Tastes of the Season Pumpkin Recipes:
Pumpkin Cupcake Mason Jar Triffles by Home Made Lovely | Favorite pumpkin Spice Sheet Cake by Handmade Farmhouse | Healthy Pumpkin Bread with Chocolate Chips by Boxwood Avenue | Pumpkin Lasagna by The Chronicles of Home