Pumpkin Pull Apart Bread
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Pumpkin Pull Apart Bread
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Pumpkin Pull Apart Bread is easy, sweet and soft bread that brings all of the cozy and tasty fall flavors to your dessert or breakfast table.
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Ingredients
- 2 sheets puff pastry thawed
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup Chopped Pecans
- 1 large egg
- splash of water
- 1 tablespoon decorator's sugar
For the dip
- 1 cup powdered sugar
- 1 tablespoon whole milk
Instructions
- Get out and measure your ingredients.
- Get out and measure all of your ingredients.
- Preheat the oven to 375°F. Line a sheet tray with parchment paper, set aside. In a small bowl stir together the sugar and pumpkin pie spice until combined, set aside.
- Roll out the puff pastry, working with one sheet at a time, on a lightly floured clean work surface to a 10x14 inch rectangle.
- Spread ½ cup of the pumpkin puree over the pastry, leaving a half-inch border around the edges.
- Sprinkle ½ of the sugar mixture all over.
- Sprinkle half of the pecans on top.
- Start at one of the longer sides and roll tightly into a long log. Place on the parchment-lined baking sheet.
- Repeat with the second pastry and fillings. Place on prepared sheet.
- Taking kitchen shears or knives, make slits in the log about ½ inch apart. Cut about ¾ of the way down, leaving the bottom intact.
- Fan out the top piece then go down the log and alternating between each piece, press it over to the side. It should look like a zig-zag pattern. Fan out the bottom piece.
- In a small bowl whisk together the egg and water. Brush the pastries all over with the egg wash.
- Sprinkle the decorator’s sugar on top.
- Bake for 18-20 minutes until golden brown.
- While the pastry is baking, make the glaze by whisking together the powdered sugar and milk in a small bowl.
- Let the pastry cool on the sheet tray for about 10 minutes before serving.
- Serve on platter.
- Drizzle icing on top or
- Serve with the icing dip. Enjoy every bite.
Notes
- I don’t believe freezing this would keep well. Best eaten in a few days stored in the fridge.
- I don’t believe freezing this would keep well. Best eaten in a few days stored in the fridge.
- Basically a pumpkin cinnamon roll but way more fun!
- It seems like a lot of sugar/spice, use it all!!
- You can omit the pecans but I think it gives a nice crunch and texture variance.
Nutrition Information
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Calories
513kcal
(26%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
164mg
(7%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
4808IU
(96%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 164mg | 7% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 4808IU | 96% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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