Pumpkin Pull Apart Bread

Whisking Wolf
by Whisking Wolf
1 loaf
2 hr 40 min

Fall is all about layers and Pumpkin Pull Apart Bread is stacked with layers upon layers of drool-worthy dough. Crispy on the outside, soft and cinnamon-y on the inside this pumpkin-filled loaf is fun to tear and share.

With Covid turning everything upside in 2020 down it’s been hard to distinguish one day from the next. Needless to say, November really crept up on me this year. Thanksgiving is one of my favorite holidays. Food, family, fall and football, what’s not to love? Even in the midst of a pandemic, there’s much to be grateful for. Topping the list this week is the fact that canned pumpkin is finally back on the shelves in the States.

Thanks to social distancing, Thanksgiving guests list will be downsized this year but dessert tables will not. Pumpkin pie still reigns supreme, but let’s not overlook the supporting cast of squashy sweets: pumpkin roll, pumpkin cheesecake, pumpkin cream puffs and pumpkin truffles. Any one of which is the perfect ending to a gluttonous feast.

But pumpkin shouldn’t be reserved solely for holiday finales. I can’t think of a better way to start turkey day than with a warm loaf of Pumpkin Pull Apart Bread. Pour yourself a cup of coffee then pluck a layer from this soft, fluffy loaf. Slathered with butter and cinnamon sugar then drizzled with a sweet glaze, this pumpkin filled bread will give you all the fall feels.

Before your home fills with family and friends, fill it with the delicious aroma of Pumpkin Pull Apart Bread. Tear a few slices for yourself then share the rest with your houseguests. They’ll be thankful you did.

Recipe details
  • 1  loaf
  • Prep time: 2 Hours Cook time: 40 Minutes Total time: 2 hr 40 min
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  • 3/4 cup whole milk warmed to 110 degrees
  • 2 1/4 tsp quick rise yeast (1 packet)
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/4 cup unsalted butter melted
  • 3/4 cup pumpkin puree
  • 2 Tbsp pumpkin pie spice
  • 4 cups all-purpose flour unbleached
  • 3/4 tsp sea salt fine
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup dark brown sugar
  • 1 Tbsp ground cinnamon
  • 1/2 cup powdered sugar packed
  • 1 Tbsp milk
Pumpkin Pull Apart Bread
Heat milk in microwave for 40 seconds or until it's warm to the touch (about 110 degrees).
Pour milk into the bowl of an electric mixer and sprinkle with yeast.
Add sugar, eggs and melted butter. Whisk until combined.
Whisk in pumpkin puree and pumpkin pie spice.
Stir in flour and salt with a wooden spoon until dough begins to form.
Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
If dough sticks to the counter/bottom of the bowl add an additional 2 Tablespoons of flour and continue kneading until a soft, slightly sticky ball forms.
Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
On a lightly floured surface, roll dough with a rolling pin until it is a 20 x 12 inch rectangle.
Spread softened (not melted) butter over the surface of dough. Combine brown sugar and cinnamon and sprinkle over buttered dough then press cinnamon sugar mixture into the butter with your hands.
Using a pizza cutter, slice dough into 12 equally sized pieces. Form 4 stacks of dough, each with 3 slices then cut each stack in half. If edges are uneven, trim with pizza cutter.
Line a 9 x 5 loaf pan with parchment paper. Turn the bread dough stacks on their side then squeeze them all into the loaf pan like an accordion.
Cover pan with a warm, dry towel and let dough rise for 30 minutes.
Preheat oven to 350 degrees.
After the second rise is complete, remove towel from pan and bake for 35 to 40 minutes. Loaf is done when the top is golden brown.
Cool pumpkin bread in the loaf pan for 10 minutes then use parchment paper to lift out and remove. Drizzle with glaze while the loaf is still warm.
Combine powdered sugar and milk in a small mixing bowl, stirring until smooth. Drizzle glaze over bread and enjoy.
Pull apart bread tastes best the day it is prepared but can be stored in an airtight container at room temperature up to 2 days.
  • Quick rise yeast is recommended for this recipe since it does not require proofing or dissolving in liquid before use. Active dry yeast can be substituted but will require proofing and longer rise times.
  • Butter needs to be softened (not melted!) before slathering on the rolled dough.
  • Take care not to overheat the milk. Liquid hotter than 115 degrees will kill the yeast and your bread will not rise.
Whisking Wolf
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  • SS SS on Nov 24, 2020

    Any substitues for pumpkin?

    • Whisking Wolf Whisking Wolf on Nov 24, 2020

      Sweet potato would make a great substitution for pumpkin. If you don't have access to canned sweet potato puree, making your own is simple: just pierce a sweet potato all over with a fork then bake at 400 degrees for 45 minutes. After cooling, scoop out flesh, mash and measure 3/4 cup before adding to the dough. Hope that helps!