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:
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.
Cover the bowl with plastic wrap and leave to rise in a warm place until puffy.
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.
Cover the bowl with plastic wrap. Leave it in a warm place until it doubles in size (1-2 hours).
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.
Dot the top of dough with 6 tablespoons of the softened butter and use a spatula to spread it out evenly.
In a small bowl, mix the brown sugar, cinnamon and pumpkin spice.
Sprinkle the cinnamon sugar filling over the buttered dough.
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).
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.
Preheat the oven to 350 °F. Brush the bread dough with melted butter.
Bake the bread in the oven for 20-25 minutes until it is light golden brown on top.
Mix the powdered sugar with cinnamon and add cream until the glaze reaches your desired consistency.
Allow the bread to cool for 10 minutes in the bread pans before generously pouring the glaze over the loaves.
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.
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