Pumpkin Pull Apart Bread

The aroma of freshly baked Pumpkin Pull Apart Bread wafting through the house can instantly transport you to cozy autumn evenings. I remember the first time I made this delightful bread; it was a chilly fall day, and the thought of indulging in something warm and comforting made my heart sing. The combination of fluffy dough with sweet pumpkin and warm spices creates a treat that’s both comforting and satisfying. This recipe has become a staple in my kitchen, especially during the festive season when family gathers around the table. There’s something magical about pulling apart the soft, golden pieces of this bread, each bite bursting with flavor and nostalgia. Whether enjoyed for breakfast, as a snack, or even as a side for dinner, it’s the perfect companion to a warm cup of tea or coffee. So, let’s dive into making this scrumptious Pumpkin Pull Apart Bread that’s sure to please everyone!

Ingredient List for Pumpkin Pull Apart Bread

When it comes to the ingredients for Pumpkin Pull Apart Bread, each one plays a vital role in creating that perfect balance of flavor and texture. The combination of pumpkin puree, warm milk, and active dry yeast sets the stage for a soft and fluffy bread. The spices like ground cinnamon and pumpkin pie spice elevate the flavors, making it a seasonal favorite. Using unsalted butter adds richness, while granulated sugar and light brown sugar bring just the right amount of sweetness. Let’s take a closer look at these key players:

• 3/4 cup warm milk: This helps activate the yeast and gives the dough a soft texture.
• 1/2 Tbsp active dry yeast: Essential for the bread to rise and achieve that fluffy quality.
• 3/4 cup pumpkin puree: Adds moisture and a lovely pumpkin flavor, without being overwhelming.
• 4 Tbsp granulated sugar, divided: Sweetens the dough and enhances the overall taste.
• 3 1/2 cups all-purpose flour: The base of the bread, providing structure and support.
• 1 large egg: Adds richness and helps bind the ingredients together.
• 2 Tbsp melted unsalted butter, divided: Contributes to the soft texture and flavor.
• 1/2 tsp salt: Balances the sweetness and enhances flavor.
• 7 Tbsp unsalted butter, softened, divided: Used in the filling and on top for added flavor.
• 1/4 cup light brown sugar, packed: Adds a deeper sweetness and a hint of molasses.
• 1 Tbsp ground cinnamon: The warm spice that gives this bread its signature flavor.
• 1/2 tsp pumpkin pie spice: Complements the cinnamon and enhances the pumpkin flavor.
• 1 cup powdered sugar: Used for the glaze, giving it a sweet finish.
• 2 tsp ground cinnamon: For the glaze, adding layers of flavor.
• 5-6 Tbsp heavy cream or half and half: Adjusts the glaze’s consistency to your liking.
• 2 Bread Pans: Necessary for baking the bread to perfection.
• An electric stand mixer (or knead by hand): For mixing and kneading the dough.
• Rolling Pin: Used to roll out the dough into the desired shape.

Cooking Method for Pumpkin Pull Apart Bread

Making Pumpkin Pull Apart Bread is a hands-on experience that’s as enjoyable as it is rewarding. Follow these steps to create a beautiful, fluffy bread that’s perfect for sharing. With each step, you’ll see the transformation from simple ingredients to a delicious treat.

1. In the bowl of a stand mixer, combine 3/4 cup warm milk and sprinkle the top with 1/2 Tbsp active dry yeast. Allow it to sit for about 7 minutes until it’s frothy and bubbly—this means your yeast is active and ready to work.
2. Next, whisk in 1/2 cup all-purpose flour and 2 Tbsp granulated sugar, then gently fold in the 3/4 cup pumpkin puree. Cover the bowl with plastic wrap and let it rise in a warm oven for 25 to 30 minutes or at room temperature for 35 to 45 minutes. You want it to become puffy and airy.
3. After the rise, add 1 large egg, 1 Tbsp melted butter, the remaining 2 Tbsp sugar, and 1/2 tsp salt into the mixture. Mix until well combined.
4. Using a dough hook on speed 2, gradually add the remaining 3 cups all-purpose flour, half a cup at a time, allowing each addition to fully incorporate. The dough should feel barely sticky but not cling to your fingers. You may need to add 1 to 2 Tbsp more flour if it’s too wet.
5. Continue kneading on speed 2 for about 10 minutes. The dough will become smooth and elastic. Place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm oven for one hour or at room temperature for two hours until it doubles in size.
6. Once risen, generously dust a clean work surface with flour and place the dough in the center. Roll it out into a rectangle approximately 16 inches by 10 inches. It should be even and smooth.
7. Dot the top of the rolled dough with 6 Tbsp softened unsalted butter, spreading it out gently with a spatula to cover the surface.
8. In a separate bowl, stir together 1/4 cup packed light brown sugar, 1 Tbsp ground cinnamon, and 1/2 tsp pumpkin pie spice. Sprinkle this mixture evenly over the buttered dough, ensuring every bite will be flavorful.
9. Carefully roll the dough starting from the longer side, keeping it tight. Once rolled, pinch the ends to seal slightly and slice the roll in half. Cut both halves into 1-inch pieces, making sure to leave the base connected.
10. Lightly butter two 9 by 5-inch bread pans with 1/2 Tbsp butter each. Transfer the sliced dough halves into the pans, connected side down. Gently pull the sliced rounds apart to create a layered look.
11. Cover the pans with plastic wrap and let them rise in a warm oven for 30 to 45 minutes or at room temperature for one to one and a half hours until they become puffy again.
12. Preheat your oven to 350°F (175°C). Brush the tops of each loaf with 1/2 Tbsp melted butter and bake for 22 to 25 minutes, or until the bread is a light golden brown. I recommend checking it at 23 minutes for the best result.
13. Once baked, let the bread cool in the pans for about 10 minutes. Then, prepare the glaze by stirring together the glaze ingredients, adding cream to reach your desired consistency. Generously pour or spread this glaze over the warm pumpkin loaves while they’re still in the pan. This final touch will make them irresistible.

Change It Up

If you’re looking to experiment with your Pumpkin Pull Apart Bread, there are plenty of ways to personalize this recipe. Here are some fun ideas to consider:

• Storage: Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, consider freezing.
• Freezing: You can freeze the unbaked dough or baked loaves. If freezing baked loaves, wrap them tightly in plastic wrap followed by foil for optimal freshness.
• Pairing: Enjoy with cream cheese frosting or a side of butter for a delicious spread.
• Add Nuts: For an added crunch, consider mixing in chopped pecans or walnuts into the filling.
• Glazing Variations: Experiment with different flavors for the glaze, such as maple or caramel, for a unique twist.
• Spice It Up: Try adding a pinch of nutmeg or allspice to the dough for extra warmth and flavor.

Serving Suggestions

When it comes to serving your Pumpkin Pull Apart Bread, there are so many delightful options to consider. It can shine at any gathering or casual meal.

• Brunch Delight: Serve warm as a centerpiece for brunch, alongside scrambled eggs and fresh fruit.
• Cozy Evenings: Perfect for cozy evenings, pair it with a hot cup of tea or coffee while snuggling up with a good book.
• Thanksgiving Treat: This bread is an excellent addition to your Thanksgiving spread, adding a festive flair to your table.
• Sweet Treat: For dessert, serve it with a scoop of vanilla ice cream for a delightful experience.
• Storage Tip: Keep any leftovers in an airtight container to maintain freshness, or slice and freeze for future enjoyment.
• Seasonal Pairing: Pair with warm apple cider or pumpkin spice latte for a seasonal treat.

FAQ

Conclusion

The Pumpkin Pull Apart Bread is a wonderful combination of flavors that truly showcases the essence of autumn. Its fluffy texture and sweet pumpkin flavor make it an irresistible treat. I encourage you to try this recipe and share it with your loved ones—it’s bound to become a favorite in your home!

Pumpkin Pull Apart Bread

The ultimate comfort food, Pumpkin Pull Apart Bread is a soft, fluffy delight that brings the flavors of autumn together. With each pull, you’ll experience the warm spices and sweet pumpkin that make this recipe irresistible. Make it for your next gathering, and it’s sure to be the star of the show!

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 23 minutes mins

Total Time 2 hours hrs 53 minutes mins

Course Side Dishes

Cuisine American

Servings 2 loaves

Calories 250 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 3/4 cup warm milk not hot
• 1/2 Tbsp active dry yeast
• 3/4 cup pumpkin puree not pumpkin pie filling
• 4 Tbsp granulated sugar divided
• 3 1/2 cups all-purpose flour plus 1-2 Tbsp
• 1 large egg room temp
• 2 Tbsp melted unsalted butter divided (1 Tbsp for batter, 1 Tbsp to grease pans)
• 1/2 tsp salt
• 7 Tbsp unsalted butter softened, divided (6 for the filling and 1 Tbsp to brush tops)
• 1/4 cup light brown sugar packed
• 1 Tbsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1 cup powdered sugar
• 2 tsp ground cinnamon
• 5-6 Tbsp heavy cream or half and half
• 2 Bread Pans
• 1 An electric stand mixer (or knead by hand)
• 1 Rolling Pin

Instructions

 

• In the bowl of a stand mixer, combine 3/4 cup warm milk and sprinkle the top with 1/2 Tbsp active dry yeast. Allow it to sit for about 7 minutes until it’s frothy and bubbly—this means your yeast is active and ready to work.
• Next, whisk in 1/2 cup all-purpose flour and 2 Tbsp granulated sugar, then gently fold in the 3/4 cup pumpkin puree. Cover the bowl with plastic wrap and let it rise in a warm oven for 25 to 30 minutes or at room temperature for 35 to 45 minutes. You want it to become puffy and airy.
• After the rise, add 1 large egg, 1 Tbsp melted butter, the remaining 2 Tbsp sugar, and 1/2 tsp salt into the mixture. Mix until well combined.
• Using a dough hook on speed 2, gradually add the remaining 3 cups all-purpose flour, half a cup at a time, allowing each addition to fully incorporate. The dough should feel barely sticky but not cling to your fingers. You may need to add 1 to 2 Tbsp more flour if it’s too wet.
• Continue kneading on speed 2 for about 10 minutes. The dough will become smooth and elastic. Place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm oven for one hour or at room temperature for two hours until it doubles in size.
• Once risen, generously dust a clean work surface with flour and place the dough in the center. Roll it out into a rectangle approximately 16 inches by 10 inches. It should be even and smooth.
• Dot the top of the rolled dough with 6 Tbsp softened unsalted butter, spreading it out gently with a spatula to cover the surface.
• In a separate bowl, stir together 1/4 cup packed light brown sugar, 1 Tbsp ground cinnamon, and 1/2 tsp pumpkin pie spice. Sprinkle this mixture evenly over the buttered dough, ensuring every bite will be flavorful.
• Carefully roll the dough starting from the longer side, keeping it tight. Once rolled, pinch the ends to seal slightly and slice the roll in half. Cut both halves into 1-inch pieces, making sure to leave the base connected.
• Lightly butter two 9 by 5-inch bread pans with 1/2 Tbsp butter each. Transfer the sliced dough halves into the pans, connected side down. Gently pull the sliced rounds apart to create a layered look.
• Cover the pans with plastic wrap and let them rise in a warm oven for 30 to 45 minutes or at room temperature for one to one and a half hours until they become puffy again.
• Preheat your oven to 350°F (175°C). Brush the tops of each loaf with 1/2 Tbsp melted butter and bake for 22 to 25 minutes, or until the bread is a light golden brown. I recommend checking it at 23 minutes for the best result.
• Once baked, let the bread cool in the pans for about 10 minutes. Then, prepare the glaze by stirring together the glaze ingredients, adding cream to reach your desired consistency. Generously pour or spread this glaze over the warm pumpkin loaves while they’re still in the pan. This final touch will make them irresistible.

Notes

• Measuring Flour: Fluff up flour then spoon into a dry measuring cup. Scrape off the top with the back of a knife.
• Oven Temperature: Oven should not be hotter than 100°F or you will cook and ruin the yeast.
• Make-Ahead: Once dough is in the pan and before the last rise, cover dough with plastic wrap and refrigerate. Dough may be refrigerated up to 18 hours prior to baking. Remove from refrigerator and keeping them covered, let cinnamon rolls rise in a warm oven for 35 min or at room temp 1 1/2 hours or until puffy then proceed with step 8.

Keyword fall baking, Pull Apart Bread, pumpkin bread recipe, Thanksgiving Bread

Previous PostStrawberry Cheesecake Overnight Oats

Next Post Balsamic Glazed Roasted Beets

Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.