Pull-Apart Pumpkin Bread

perfect bread for sharing
Perfect bread for sharing
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Ingredients

For the bread:
¾ cup warm Milk not hot!
½ tbsp Active dry yeast
¾ cup Pumpkin puree not pumpkin pie filling, or use well-drained homemade puree
4 tbsp Granulated sugar divided
3 ½ cups All-purpose flour
1 Large eggs at room temperature
1 tbsp Unsalted butter melted, for batter
1 tbsp Unsalted butter melted, to grease pans
½ tsp Salt
For the filling:
6 tbsp Unsalted butter softened, for the filling
packed ¼ cup Brown sugar light
1 tbsp Cinnamon ground
½ tsp Pumpkin pie spice
1 tbsp Unsalted butter softened, to brush tops
For the glaze:
1 cup Powdered sugar
2 tsp Cinnamon ground
5-6 tbsp Heavy cream or half and half

Nutritional information

253
Calories
9.7g
Fat
38g
Carbohydrate
4.2g
Protein
39mg
Cholesterol
141mg
Sodium
  • Vegetarian Recipes
Ingredients
  • For the bread:

  • For the filling:

  • For the glaze:

Pull-Apart Pumpkin Bread

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This sweet and delicious Pull-Apart Pumpkin Bread is perfect for sharing. I love pumpkin and while I know it is an ingredient which is typically associated with Fall, I find them on sale at my local farmer’s market right into winter. I am always looking for unusual pumpkin recipes and adding it to bread is one of my favorite ways to use this fantastic ingredient.

Start by making a pumpkin bread dough. These loaves need plenty of time to rest and rise so make sure you factor that in if you are making this recipe. Once you have rolled out the dough into a rectangle, sprinkle a butter, cinnamon and brown sugar filling over the top. Roll it up and bake in the oven. Once the bread has cooled a bit, glaze with sugar, cinnamon and cream.

To make Pull-Apart Pumpkin Bread, you will need the following ingredients:

Ingridiens for Pull-Apart Pumpkin Bread

Steps to make Pull-Apart Pumpkin Bread

1

Make dough

10

Place the warm milk and yeast in the bowl of an electric mixer and let it sit for about 7 minutes. Gradually whisk in ½ cup of the flour followed by 2 tablespoons of sugar and the pumpkin puree.

2

Prove the dough

10

Cover the bowl with plastic wrap and leave to rise in a warm place until puffy.

3

Finish the dough

15

Whisk in an egg, 1 tablespoon of melted butter, the remaining 2 tablespoons of sugar and the salt. Using the dough hook on speed 2, gradually beat in the remaining 3 cups flour (½ a cup at a time). The dough should not stick to your fingertips when you touch it or stick to the sides of the bowl while mixing. Add more flour if it feels too sticky. Once all flour is in, continue to knead using the dough hook on speed 2 for 10 minutes.

4

Prove dough again

1h

Cover the bowl with plastic wrap. Leave it in a warm place until it doubles in size (1-2 hours).

5

Roll out the dough

5

Lightly dust a clean work surface. Place the dough in the center and sprinkle with a little flour. Roll the dough into an even 16x10 inch rectangle.

6

Spread butter on top

1

Dot the top of dough with 6 tablespoons of the softened butter and use a spatula to spread it out evenly.

7

Make the filling

1

In a small bowl, mix the brown sugar, cinnamon and pumpkin spice.

8

Sprinkle the filling on the dough

1

Sprinkle the cinnamon sugar filling over the buttered dough.

9

Make the bread rolls

5

Roll the dough rectangle into a tight roll starting with the longer side. Tuck in the ends and slice in half. Cut both halves into 1 inch pieces but keep the dough connected at the base (don't cut all the way through).

10

Place the bread in the pan

30

Lightly grease 2 bread pans with ½ tbsp of butter each. Place the sliced dough halves into the buttered pans with the connected side down. Pull the sliced rounds gently into opposite directions to create a layered effect. Again, cover the dough with plastic. Leave to rise until puffy.

11

Heat the oven and brush with butter

Preheat the oven to 350 °F. Brush the bread dough with melted butter.

12

Bake

25

Bake the bread in the oven for 20-25 minutes until it is light golden brown on top.

13

Make glaze

1

Mix the powdered sugar with cinnamon and add cream until the glaze reaches your desired consistency.

14

Glaze the bread

1

Allow the bread to cool for 10 minutes in the bread pans before generously pouring the glaze over the loaves.

15

Serve

Serve in the center of the table and allow your guests to tear them apart.

These Pull-Apart Pumpkin Bread loaves will wow your guests. They are fun to pull apart and taste delicious too! Don’t forget to tag your bread baking photos with #cookmerecipes.

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(4.9)
Total Reviews: 41
Natalya Longo

Going to be baking this again shortly, my husband decided to eat it all before I could even snatch another bite. Thats how good it is.

Anabelle Grato

This is just as good as the vegan banana bread, cant wait to share this with my friends and family.

Maddie Noye

If you're not a sweet tooth tone down on the sugar in this recipe as it turns out really sweet, the recipe suggestion is a tad too much.

Bryleigh Luchansky

Used almond milk instead because I am lactose intolerant, it only added to the amazing flavor of this bread.

Taryn Roers

I used the breadmaker instead, wasnt as fancy but it sure tasted good.

Kaylynn Dimit

Family loved this pumpkin bread more than poundcake, its officially baked every month.

Araceli Abercrombie

Skipped the cinnamon because my husband is allergic and instead added vanilla extract.

Dorothy Balbach

This takes a long time to make and requires a lot of pantience, the end result is still delicious though.

Pyper Albakri

So I've decided to add a little bit more ingredients to enchance the flavours, my Pumpkin bread also had walnuts.

Ayanna Burnes

20 minutes definitely was not enough to bake the bread, it turned out golden on the inside but the dough was raw inside. Had to leave it in for another five to ten minutes.

Katrina Bate

Took a while for me to perfect this recipe but it was worth it because it turned out great.

Lindsey Lincks

I skipped the glaze suggested in the recipe and used chocolate instead since I am a chocolate fanatic.

Jolene Eveleth

Would recommend this if you're a huge pumpkin fan like myself.

Nathalie Kaczkowski

Wish it didnt take as much time to make this, I'd rather spend time eating it than baking. If only a cloning machine existed.

Adilyn Vanduren

Very delicious, I love all things that have pumpkin in them. Had this with my starbucks pumpkin latte.

Arantza Ammirato

I made this alongside some grape and greek yogurt popsicles for my kids birthday party and it was enjoyed by many.

Giana Saah

The kids loved the pumpkin bread and it was gone off the plate in minutes, thanks for sharing this.

Audree Savich

Delicious, going to make this for every holiday in existance just so I can have the excuse to make it all the time.

Nathalia Staeheli

Cant get enough of this, wouldnt mind getting fat off of it either.

Celina Marmolejos

Amazingly yummy, my kids eat this all the time when I make it without complaint, happy with the recipe so thank you!

Britney Foy

Takes a super duper long time to bake, I like the bread but not sure if i'll have time to make for it so might invest in a bread making machine.

Farah Fryc

Really enjoyed this, normally I'm not a fan of anything pumpkin other than pie but this bread changed my mind.

Rivka Kollar

Added chocolate chips to mine along with some chopped up almonds then I drizzled it with melted white chocolate.Prekrasno!

Evalyn Ferge

Very unique, I cant find this in any store. I've only had it once during a halloween event in october, happy that I can now make it myself at home.

Ellen Hoerter

This was very flavorful, I love the hint of cinnamon in this pastry.

Anneliese Feigelson

Boy this was a tough one to make! Totally worth it though, it was superior to any sweet bread I've ever had before. Really flavourful.

Susanna Kulach

Going to enjoy this just by the look of it, getting ready to bake it now! Wish me luck everyone!

Maren Lepre

The glaze made the bread ultra soggy for me but was edible and yummy anyway, thanks.

Audra Messier

Had a lot of fun crafting this funky little pumpkin bread, going to share it with the rest of my crew due to the delicious texture.

Ophelia Michele

Hubby loves this and so do my kids, really good recipe, thanks for sharing it with us.

Mercy Abramson

Totally making this more than once, this was soo yummy, way better than what I thought it would turn out to be.

RheaZweigart

Pumpkin bread, dinner in a pumpkin and pumpkin jam! I'm already ready for august again, love these recipes!!

Zoya Emore

Creative looking bread and taste just how it looks--amazing!

Aiyanna Nau

Thanks, family really love it! Will be baking this again for Christmas and many other holidays.

Natalya Longo

What an interesting looking bread..this doesn't seem very simple but I'll do my best because it really does look good.

Flora Ollivier

My husband refuses to buy any sort of meal now that I've been cooking things from this website, everything I make is apparently better than anything he can order and now that I've actually tried this Pumpkin bread, I can agree with him!

Mayah Onusko

This bread is offically my new lover, it warms my heart whenever I eat this with some tea in the morning, really pleasant taste.

Angelique Lien

Baked to perfection! I adore this pull-apart bread, bookmarked the site for next time!

Keily Terran

Too much time spent on this!! 2 hours is insanely long, it was delicious but not sure if i wanna make it a second time.

Brayleigh Prego

Love this pumpkin bread more than anything! I'm very proud of myself for being able to bake this incredible sweet bread.

Athina

Well done! Thanks for sharing recipe!

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