Pumpkin Pull Apart Bread Recipe

Fall baking is my favorite kind of baking, and this pumpkin pull apart bread is the one I keep coming back to.

Soft, pillowy dough gets layered with cinnamon sugar and a swirl of pumpkin butter in every bite.

It tastes like tearing into a warm hug from autumn itself.

My family fought over the last piece, and if you also love seasonal loaves, you can browse my easy fall bread recipes for more ideas.

I’m going to walk you through every step so you can bake this with total confidence.

Quick Recipe Summary
Prep Time	2 hours 30 minutes (includes rising time)
Cook Time	40 minutes
Total Time	3 hours 10 minutes
Servings	10 servings (1 loaf)
Difficulty Level	Medium

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Why You’ll Love This Pumpkin Pull Apart Bread Recipe

This pumpkin pull apart bread looks and tastes like you spent all day in the kitchen, but the assembly is simple.

It has the perfect balance of sweet, spicy, and pumpkin flavor, plus it is shareable fun for brunches and movie nights.

• Super soft and fluffy texture that melts in your mouth.
• Warm spices and real pumpkin puree for true fall flavor.
• No-fuss assembly: just stack, bake, and pull apart.
• Kid-friendly and crowd-pleasing, even for picky eaters.
• Makes your whole house smell amazing while it bakes.

You might also enjoy: Brown Butter Pumpkin Bread

Ingredients

You only need simple pantry staples and a can of pumpkin puree to get started.

This recipe makes one 9×5-inch loaf, and if you want to use up the rest of the can, my pumpkin bread recipe is a great place to start.

• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup warm water (about 110°F)
• ¾ cup warm whole milk (about 110°F)
• ½ cup pumpkin puree (for the dough)
• ¼ cup granulated sugar (for the dough)
• 2 tablespoons unsalted butter, melted (for the dough)
• 1 teaspoon salt
• 3 ½ cups all-purpose flour, plus extra for dusting
• ½ cup granulated sugar (for the filling)
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 tablespoons unsalted butter, melted (for the filling)
• ½ cup pumpkin puree (for the filling)
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons milk (for the glaze)
• ½ teaspoon vanilla extract (for the glaze)

Kitchen Equipment Needed

A few basic tools make this bread a breeze, so grab these before you start.

A stand mixer saves your arms, but you can also mix and knead by hand.

• Stand mixer with paddle and dough hook attachments
• 9×5-inch loaf pan
• Mixing bowls
• Rolling pin
• Pastry brush
• Instant-read thermometer
• Parchment paper
• Cooling rack

Read Also: Apple Cider Cinnamon Rolls Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of baking yeast breads in my own kitchen.

They make this loaf easier and more consistent, and they work just as well for my cinnamon streusel bread.

1. KitchenAid Artisan Stand Mixer

I use my KitchenAid for every yeast dough, and the dough hook kneads this pumpkin dough to a smooth, elastic ball in minutes.

It also keeps the dough from sticking to your hands, which is the biggest challenge with a slightly sticky pumpkin dough.

It is an investment, but it lasts for years.

Get it on Amazon

2. USA Pan Bakeware Loaf Pan

This heavy-duty pan bakes evenly, so your pull apart slices cook through without the edges darkening too fast.

The sturdy sides also hold the stacked slices snugly upright, which gives you that tall, pretty loaf. It cleans up easily, too.

Get it on Amazon

3. Libby’s 100% Pure Pumpkin Puree

Consistent pumpkin puree matters here because the moisture level affects both the dough and the filling.

This is the one I reach for every fall, and it gives a smooth texture and a rich pumpkin flavor. It also whisks into the melted butter without any lumps.

Get it on Amazon

4. Red Star Active Dry Yeast

Fresh, reliable yeast is the secret to a fluffy loaf. Red Star proofs foamy and predictable every time, which takes the guesswork out of Step 1.

Keep an extra jar in the fridge so you always have it on hand.

Get it on Amazon

5. ThermoWorks Instant Read Thermometer

This takes the stress out of knowing when the bread is done.

You can check the temperature of your warm milk and water, and then confirm the loaf hits 190°F in the center. No more guessing, and no more gummy middles.

Get it on Amazon

Step-by-Step Instructions: How to Make Pumpkin Pull Apart Bread

I broke this recipe into detailed steps so you can follow along without any guesswork.

Take your time, because baking is all about the process.

Step 1: Activate the Yeast

• Grab a small bowl and pour in the ¼ cup of warm water.
• Check that the water is about 110°F. It should feel comfortably warm on your wrist, not hot.
• Sprinkle the 2 ¼ teaspoons of active dry yeast over the water and give it a gentle stir.
• Let it sit for 5 to 10 minutes, until the top looks foamy and bubbly.
• If it does not bubble, your yeast may be old, so toss it and start fresh.
• This proofing step wakes up the yeast and helps your dough rise beautifully.

Step 2: Mix the Wet Ingredients

• In your stand mixer bowl (or a large mixing bowl if mixing by hand), combine the ¾ cup warm milk, ½ cup pumpkin puree, ¼ cup granulated sugar, 2 tablespoons melted butter, and 1 teaspoon salt.
• Attach the paddle attachment and mix on low speed for 1 to 2 minutes, until smooth and well blended.
• Once the yeast from Step 1 is foamy, pour it into the bowl.
• Stir again until everything is fully incorporated.
• Scrape down the sides of the bowl so nothing is hiding.

Step 3: Add the Flour and Knead the Dough

• Switch to the dough hook attachment.
• Add 3 cups of the all-purpose flour to the wet mixture.
• Mix on low speed for about 2 minutes, until a shaggy dough forms.
• Gradually add the remaining ½ cup of flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl but is still slightly sticky.
• Knead on medium speed for 6 to 8 minutes, until the dough is smooth and elastic.
• If it feels too sticky, sprinkle in a little more flour, but do not overdo it because we want tender bread.
• To knead by hand, turn the dough onto a lightly floured surface and knead for 8 to 10 minutes.

Step 4: Let the Dough Rise

• Lightly grease a large mixing bowl with a little oil or butter.
• Shape the dough into a ball and place it in the bowl, then flip it once to coat all sides.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm spot for about 1 hour, until doubled in size.
• I like to set mine near a sunny window or inside an oven that is turned off with the light on.
• Poke the dough gently. If it springs back slowly, it is ready.

Step 5: Prepare the Filling

• While the dough rises, make the filling.
• In a small bowl, stir together ½ cup granulated sugar, 2 teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg until evenly combined.
• In another small bowl, microwave the 4 tablespoons of butter until melted.
• Whisk the ½ cup of pumpkin puree into the melted butter until smooth. This is your pumpkin butter mixture.
• Set both bowls aside.
• Line your 9×5-inch loaf pan with parchment paper, letting it hang over the sides so you can lift the bread out later.

Step 6: Roll Out the Dough

• Once the dough has doubled, punch it down gently to release the air.
• Turn it out onto a lightly floured surface.
• Use a rolling pin to roll the dough into a 12×20-inch rectangle, about ¼ inch thick.
• Keep the thickness even so every layer bakes the same.
• If the dough keeps springing back, let it rest for 5 minutes and try again.

You might also enjoy: Buttery Dinner Rolls Recipe

Step 7: Assemble the Pull Apart Layers

• Brush the entire surface of the dough with half of the pumpkin butter mixture, using a pastry brush.
• Sprinkle the dough evenly with half of the cinnamon-sugar mixture.
• Starting from one long edge, roll the dough tightly into a log, like a jelly roll.
• Use a sharp knife or unflavored dental floss to cut the log into 12 equal 1-inch slices.
• Dip each slice into the remaining pumpkin butter, then into the remaining cinnamon-sugar, coating both sides.
• Stack 3 to 4 slices together and set them cut-side up in the prepared loaf pan, standing them upright like a row of little books.
• Repeat with all the slices until the pan is filled snugly.

Step 8: Let the Dough Rise a Second Time

• Cover the pan loosely with a towel.
• Let it rise again in a warm spot for 30 to 45 minutes, until puffy and nearly doubled.
• The slices should be touching and filling the pan nicely.

Step 9: Bake the Bread

• Preheat your oven to 350°F while the dough finishes rising.
• Bake on the middle rack for 35 to 40 minutes, until the top is golden brown.
• Check that the internal temperature reaches 190°F with an instant-read thermometer.
• If the top browns too quickly, tent the pan with foil after 25 minutes.
• Let the bread cool in the pan on a cooling rack for 10 minutes.
• Lift it out using the parchment overhang and let it cool completely.

Step 10: Make and Drizzle the Glaze

• In a bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract.
• Whisk until the glaze is smooth and pourable.
• Drizzle it over the cooled bread.
• Pull apart the layers and enjoy.

Tips for The Best Pumpkin Pull Apart Bread

A few small habits make a big difference with yeast bread, and these are the ones I rely on every time.

I use the same yeast and rising tips when making my cinnamon rolls.

• Always check your yeast expiration date, because fresh yeast is key to a fluffy loaf.
• Measure flour by spooning it into the cup and leveling it off, not scooping, to avoid dense dough.
• Use room temperature ingredients for even mixing.
• Do not skip the second rise, since it makes all the difference in texture.
• If your kitchen is cold, let the dough rise in a turned-off oven with a pan of hot water on the rack below.

Serving Suggestions

This bread shines warm from the oven, and it is perfect for lazy fall mornings or as a sweet side to coffee.

It works for breakfast, snack time, or dessert.

• Serve a slice with a pumpkin spice latte for a cozy duo.
• Top it with vanilla ice cream for dessert.
• Pair it with hot apple cider at brunch.
• Add it to a charcuterie board with cheeses and fruit.
• Enjoy it alongside a bowl of soup on a chilly night.

Warm up with: Spiced Apple Cider

Variations of Pumpkin Pull Apart Bread

This loaf is easy to customize, so you can change it up depending on what is in your pantry.

If you love the chocolate idea, my chocolate chip pumpkin bread uses the same cozy combination.

• Add chopped pecans or walnuts to the filling for crunch.
• Swap the nutmeg for pumpkin pie spice.
• Make it chocolatey with mini chocolate chips tucked between the layers.
• Go savory with cheese and herbs instead of the sugar filling.
• Make a vegan version with plant milk and vegan butter.

Storage and Reheating

Leftovers keep well, so you can enjoy this bread for several days.

The glaze may soften over time, but the bread stays tender.

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Keep it in the fridge for up to 5 days.
• Freeze slices wrapped in plastic wrap and foil for up to 3 months.
• Reheat in a 300°F oven for 5 to 10 minutes.
• Or microwave a slice for about 20 seconds.

Read Also: Pumpkin Bread Pudding Recipe

Nutritional Facts

Here is the estimated nutrition for one serving, which is one-tenth of the loaf.

These values are estimates and can vary based on the brands you use. For a heartier slice, try my honey oatmeal bread.

• Calories: 320
• Fat: 8g (4g saturated)
• Carbohydrates: 50g (2g fiber, 20g sugar)
• Protein: 5g
• Sodium: 200mg

Health Benefits of Key Ingredients

Pumpkin and warm spices pack a nutritious punch into this fun bread, which makes it a smarter indulgence.

• Pumpkin puree: Loaded with vitamin A for eye health and fiber for digestion.
• Cinnamon: Helps support healthy blood sugar levels and has antioxidant properties.
• Whole milk: Provides calcium for strong bones.
• All-purpose flour: Offers energy-boosting carbs for active days.
• Nutmeg: Known for anti-inflammatory properties and may aid digestion.

For another pumpkin-packed idea: Pumpkin Soup Recipe

FAQs About Pumpkin Pull Apart Bread

1. Can I make this without a stand mixer?

Absolutely, you can mix this dough by hand.

Stir with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 to 10 minutes until smooth.

2. How do I know if my dough has risen enough?

The dough should double in size and pass the poke test.

Press a finger in gently, and if the indent slowly springs back, it is perfect.

3. Can I use fresh pumpkin instead of canned?

Yes, you can roast and puree fresh pumpkin, as I show in my fresh pumpkin pie recipe.

Be sure to strain the puree well to remove excess moisture for the best texture.

4. Why is my bread dense?

The most likely causes are over-floured dough or under-kneading.

Measure your flour carefully and knead until the dough is elastic.

5. Is this recipe gluten-free?

Not as written, but you can swap in a 1:1 gluten-free flour blend.

The texture may be slightly different, but it still bakes up soft and delicious.

Conclusion

This pumpkin pull apart bread is sure to become your new go-to fall treat.

It is simple, cozy, and fills your home with those irresistible fall scents.

Give it a try this season and share it with the people you love.

I would love to hear how yours turns out, so leave a comment below and tell me your favorite way to enjoy it.

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• Chai Spiced Banana Bread
• Apple Pie Bread Recipe
• Blueberry Pumpkin Bread Recipe
• Date Nut Bread Recipe
• Pumpkin Spice Bread Recipe