Pumpkin Pull-Apart Bread
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5.0
3 reviews
Excellent
Pumpkin Pull-Apart Bread
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This no-fuss Pumpkin Pull-Apart Bread features a soft, homemade dough and a heavenly cinnamon cream cheese frosting. It's everything good about fall!
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Ingredients
For the Dough
- 2 1/2 teaspoons instant dry yeast
- 2 tablespoons warm water 100-110℉
- 1 cup pumpkin puree
- 1/3 cup warm milk 100-110℉
- 1/4 cup butter softened
- 1 large egg
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/4 teaspoon salt
- 3 1/2 - 4 cups all-purpose flour
For Dipping
- 1 cup butter melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch ground cloves
For Frosting
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl or the bowl of a stand mixer, dissolve 2 1/2 teaspoons instant dry yeast in 2 tablespoons warm water (100-110°F). Add 1 cup pumpkin puree, 1/3 cup warm milk (100-110°F), softened butter, 1 large egg, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 pinch ground cloves, and 1/4 teaspoon salt to the yeast mixture. Mix until well combined.
- Gradually add the all-purpose flour, ½ cup at a time, until a soft, tacky dough forms. The dough should be soft, but not sticky. You may not need the full 4 cups of flour.
- Knead the dough for about 5 minutes, either by hand or using the dough hook on a stand mixer, until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Just before the dough is finished rising, make the dipping mixture. Whisk together the melted butter, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 pinch ground cloves in a small bowl.
- Lightly grease a 10-12 cup Bundt pan or two standard 9x5-inch bread loaf pans. Once the dough has risen, break off walnut-sized pieces. Dip each piece into the butter mixture and place them in the pan. Pour any remaining butter mixture over the dough.
- Cover the pan(s) and let the dough rise for another 30 minutes.
- Preheat the oven to 350°F. Bake the bread for 30-35 minutes, or until golden brown and baked through. The internal temperature should reach 190°F.
- While the bread is baking, make the cinnamon cream cheese frosting. In a medium mixing bowl, beat the softened cream cheese, softened butter, and 1 teaspoon vanilla extract with a hand mixer for 2 minutes, until light and fluffy. Add 1 cup powdered sugar and 1/2 teaspoon ground cinnamon, and continue beating until smooth.
- Let the bread cool in the pan for 10 minutes, then invert the pan onto a large plate or serving platter. While the bread is still warm, drizzle with the cinnamon cream cheese frosting. Serve warm or let cool completely before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
476kcal
(24%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
407mg
(17%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
4050IU
(81%)
Vitamin C
1mg
(1%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 476kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 407mg | 17% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 4050IU | 81% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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