Pull-Apart Pumpkin Bread Recipe
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4.9
62 reviews
Excellent
Pull-Apart Pumpkin Bread Recipe
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The Pull-Apart Pumpkin Bread recipe yields a soft, layered bread flavored with pumpkin puree and spiced butter filling. The dough is yeast-leavened and enriched with pumpkin, then rolled, spread with a cinnamon-spiced butter, and baked in layers that easily pull apart. A cinnamon glaze finish adds sweetness and spice.
Description
This pumpkin bread begins with warm milk proofed with active dry yeast, combined with pumpkin puree, sugar, and flour to create a slightly sticky dough. After initial rising, eggs, butter, and salt are mixed in, and more flour is kneaded in to achieve a soft dough that rises again until doubled. The dough is divided and rolled out, with a filling of butter, brown sugar, cinnamon, and pumpkin pie spice spread inside.
Once assembled into layers, the bread bakes to a tender crumb that pulls apart easily, showing swirls of spiced filling. A cinnamon glaze made from powdered sugar, cinnamon, and cream is drizzled atop to complement the pumpkin and spice flavors. This bread makes a comforting fall treat with a moist texture and pleasant cinnamon aroma.
For convenience, the dough can be refrigerated overnight after shaping but before the final rise. Removing it to rise gently in a warm spot before baking maintains yeast activity and bread texture.
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Ingredients
Ingredients for the Pumpkin Bread:
- 3/4 cup milk not hot, warm
- 1/2 Tbsp active dry yeast
- 3/4 cup pumpkin not pumpkin pie filling, puree
- 4 Tbsp granulated sugar divided
- 3 1/2 cups all-purpose flour 465 grams *See note on measuring, plus 1-2 Tbsp
- 1 egg room temp, large
- 2 Tbsp unsalted butter divided (1 Tbsp for batter, 1 Tbsp to grease pans, melted
- 1/2 tsp salt
Ingredients for Pumpkin Bread Filling:
- 7 Tbsp butter softened, divided (6 for the filling and 1 Tbsp to brush tops, unsalted
- 1/4 cup light brown sugar packed (64 grams)
- 1 Tbsp ground cinnamon
- 1/2 tsp pumpkin pie spice
Ingredients for Cinnamon Glaze:
- 1 cup powdered sugar
- 2 tsp ground cinnamon
- 5-6 Tbsp heavy cream or half and half
What You'll Need:
- 2 Bread Pans An electric stand mixer (or knead by hand), Rolling Pin
Instructions
How to Make Pull-Apart Pumpkin Bread:
- In bowl of a mixer, add 3/4 cup warm milk, sprinkle top with 1/2 Tbsp yeast and let sit for 7 min.
- Whisk in 1/2 cup flour and 2 Tbsp sugar then whisk in 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven** for 25-30 min or at room temp 35-45 min. It will be puffy.
- Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and 1/2 tsp salt.
- Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of the bowl while mixing. You may need an extra 1-2 Tbsp flour. Once all flour is in, continue kneading on speed 2 for 10 min. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size.
- Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
- Stir together 1/4 cup brown sugar, 1 Tbsp cinnamon and 1/2 tsp pumpkin spice and sprinkle it all evenly over buttered dough.
- Roll the dough up starting with the longer side, keeping a tight roll. Push ends in slightly to make them a little more uniform then slice in half. Slice both halves into 1" pieces, keeping the dough rounds connected at the base (don't cut all the way through). Butter 2 bread pans with 1/2 Tbsp butter each then transfer the sliced dough halves into buttered pans, connected side down. Gently pull the sliced rounds into opposite directions to create a layered effect. Cover with plastic and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1 1/2 hours or until puffy.
- Brush each loaf with 1/2 Tbsp melted butter and Bake at 350˚F for 22-25 min. I think it's perfect at 23 min. Bread will be a light golden brown. Let bread cool in pan 10 min then apply glaze generously over the top of each loaf while inside the pan.
How to Make the Cinnamon glaze:
- Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves
Notes
- Fluff and spoon flour into measuring cups to ensure accurate measuring for consistent dough texture.
- Keep oven temperatures low for final dough rising, not exceeding 100˚F, to protect yeast and dough structure.
- The dough can be shaped and refrigerated overnight before final rising and baking to fit busy schedules.
- Allow refrigerated dough to rise at room temperature or in a warm oven before baking to reactivate yeast.
Genuine Reviews
User Reviews
Overall Rating
4.9
62 reviews
Excellent
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