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Pumpkin Pull Apart Bread

Pumpkin Pull Apart Bread

iamwinfred
Soft, pillowy dough layered with cinnamon sugar and a swirl of pumpkin butter in every bite. 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.
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Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10 servings
Calories 320 kcal

Equipment

  • Stand mixer With paddle and dough hook attachments; (optional) you can also mix and knead by hand
  • 9x5 inch loaf pan
  • Mixing bowls
  • Rolling Pin
  • Pastry brush
  • Instant-read thermometer
  • Parchment paper
  • Cooling rack

Ingredients
  

For the Dough

  • 2 ¼ teaspoons active dry yeast 1 packet; 7g
  • ¼ cup warm water about 110°F; 60ml
  • ¾ cup warm whole milk about 110°F; 180ml
  • ½ cup pumpkin puree for the dough; 120g
  • ¼ cup granulated sugar for the dough; 50g
  • 2 tablespoons unsalted butter melted, for the dough; 28g
  • 1 teaspoon salt 6g
  • 3 ½ cups all-purpose flour plus extra for dusting; 438g

For the Filling

  • ½ cup granulated sugar for the filling; 100g
  • 2 teaspoons ground cinnamon 5g
  • ¼ teaspoon ground nutmeg 0.5g
  • 4 tablespoons unsalted butter melted, for the filling; 56g
  • ½ cup pumpkin puree for the filling; 120g

For the Glaze

  • 1 cup powdered sugar 120g
  • 2 tablespoons milk 30ml
  • ½ teaspoon vanilla extract 2.5ml

Instructions
 

  • Pour warm water (about 110°F) into a small bowl. Sprinkle yeast over the water, stir gently, and let sit for 5 to 10 minutes until foamy and bubbly. If it does not bubble, discard and start with fresh yeast.
  • In a stand mixer bowl, combine warm milk, pumpkin puree, granulated sugar, melted butter, and salt. Mix on low speed for 1 to 2 minutes until smooth, then pour in the foamy yeast mixture and stir until fully incorporated.
  • Switch to the dough hook. Add 3 cups of flour and mix on low for about 2 minutes until a shaggy dough forms. Gradually add the remaining ½ cup flour, 1 tablespoon at a time, until the dough pulls away from the bowl but is still slightly sticky. Knead on medium speed for 6 to 8 minutes until smooth and elastic.
  • Lightly grease a large bowl. Shape dough into a ball, place in the bowl, and flip once to coat. Cover with a towel or plastic wrap and let rise in a warm spot for about 1 hour, until doubled in size.
  • Stir together granulated sugar, cinnamon, and nutmeg in a small bowl. In another bowl, whisk melted butter and pumpkin puree until smooth. Line a 9x5-inch loaf pan with parchment paper, letting it hang over the sides.
  • Punch down the risen dough and turn it onto a lightly floured surface. Roll into a 12x20-inch rectangle, about ¼ inch thick, keeping the thickness even.
  • Brush the dough with half the pumpkin butter mixture and sprinkle evenly with half the cinnamon-sugar. Roll tightly into a log from one long edge. Cut into 12 equal 1-inch slices. Dip each slice into the remaining pumpkin butter, then the remaining cinnamon-sugar. Stack 3 to 4 slices together and place cut-side up in the prepared pan, standing upright like books.
  • Cover the pan loosely with a towel and let rise in a warm spot for 30 to 45 minutes, until puffy and nearly doubled. The slices should be touching and filling the pan nicely.
  • Preheat oven to 350°F. Bake on the middle rack for 35 to 40 minutes, until golden brown and the internal temperature reaches 190°F. Tent with foil after 25 minutes if browning too quickly. Cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely.
  • Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over the cooled bread. Pull apart the layers and enjoy.

Notes

  • 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.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or 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.
  • Add chopped pecans or walnuts to the filling for crunch, or swap nutmeg for pumpkin pie spice.
  • Make it chocolatey with mini chocolate chips tucked between the layers, or go savory with cheese and herbs instead of the sugar filling.
  • For a vegan version, use plant milk and vegan butter.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 50gProtein: 5gFat: 8gSaturated Fat: 4gSodium: 200mgFiber: 2gSugar: 20g
Keyword easy fall bread, fall baking, pull apart bread recipe, pumpkin bread, pumpkin pull apart bread
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