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!
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.