Pumpkin Spice Pull Apart Bread

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If you have been following along, then you know we have subscribed to a local farmhouse delivery service. Last week we got pumpkins in the bushel of food. I’ve always used canned pumpkin puree for all my recipes. But now I’m convinced that fresher is better. It is so easy to use the pumpkins to make puree. And if you find you have too much, just freeze it. We had only two small pumpkins but going forward, next time I will stock up on the pumpkins just to maximize my oven time. Baking for an hour plus is a bit time consuming, so I’d get as many pumpkins on the baking sheet as I could. I got almost 3 cups of puree from these two pumpkins. But I would have liked to freeze more for later.

To make the pumpkin puree I used two pie pumpkins, each one weighing close to three pounds.

Preheat oven to 375°F. Using a large knife, half the pumpkins lengthwise. Use a spoon to scrape out the seeds and pulp. Cut each half again in half. Arrange pieces rind side up on a foil lined baking pan. Bake, covered 1 – 1 1/2 hours or until tender. Remove from oven, cool. Once cooled, scoop pulp from the rind. Place pulp in a food processor or blender and process until smooth. Spoon puree into a fine mesh sieve. I lined the sieve with cheesecloth. Let stand for an hour to drain. Discard liquid.

If you have more than you need, you can freeze this for later use. I would transfer 1 3/4 cup puree to quart size freezer bags. You can keep this for about 6 months in the freezer. To use, thaw in the refrigerator.

Also, I want to point out that this is going to be a bit more expensive than buying cans of Libby pumpkin. As always with everything local and fresh, it’s not going through a large food processing plant with volume discounts and bulk production runs. It’s more expensive but so worth it in terms of flavor.

We turned our puree into this yummy pull apart bread and also this pumpkin cheesecake. You could easily just roll this recipe into pumpkin rolls but I like the look of the pull apart. And it feels like every piece that I pull apart is the equivalent of the center of the roll. Which is my favorite part.

If you don’t have the pumpkins or the time to make puree, just grab a can of Libby’s puree and use it. Super simple. I hope you enjoy this as much as we do. Please share and let us know how it turned out if you tried the recipe.


Pumpkin Spice Pull Apart Bread


  • 3/4 cup milk
  • 1 pkg active dry yeast
  • 1 cup pumpkin puree - fresh is best but canned will work
  • 3 tablespoons melted butter
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 teaspoon salt
  • 3 cups AP Flour
  • 3 tablespoon melted butter
  • 3/4 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla


  • In small saucepan warm the milk up to 105°F. Once warm, combine in a large bowl, the milk and yeast.
  • Stir to dissolve. Let stand 10 minutes or until foamy.
  • Add 1/2 cup of pumpkin, 3 tablespoons of butter, sugar, egg yolk, and salt to the yeast mixture. Beat with a mixer on medium speed until combined. We used our KitchenAid, but a hand mixer will also work.
  • Add half of the flour and continue mixing for 3 minutes. Once mixed, add the remaining flour.
  • Once combined, shape dough into a ball. Place in a greased bowl, turning ball once to cover with grease.
  • Cover and let rise in a warm place until nearly double in size. About an hour.
  • Butter a 9x5 inch loaf pan.
  • Turn dough onto lightly floured surface and roll into a 20x12 inch rectangle.
  • In a small bowl, combine the remaining 1/2 cup pumpkin and 3 tablespoons of melted butter. Spread over the dough.
  • Combine brown sugar, cinnamon, ginger, nutmeg, cloves and all spice. Sprinkle over the pumpkin mixture.
  • Cut dough crosswise into five 12x4 inch pieces.
  • Stack the strips, then cut crosswise into six 4x2 inch pieces.
  • Leaving the stacks intact, loosely stagger pieces, cut side up into prepared loaf pan.
  • Cover and let rise in a warm place until nearly double. About 60 minutes.
  • Preheat oven to 350°F. Bake 35-40 minutes until golden brown. Cover with foil the last 15 minutes to prevent overbrowning if needed.
  • Cool in pan on wire rack for 10 minutes.


  • In small bowl stir together powdered sugar, milk, cinnamon and vanilla. If needed add more milk 1 teaspoon at a time to achieve drizzle consistency.
  • Remove bread from pan and drizzle with glaze.

Recipe Source: SerenaLissy.com

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      29 comments… add one

      • robin rue November 13, 2017, 9:24 am

        I seriously need to make this immediately! OMG is sounds SOO good. My family will love it, too.

      • Krystal Butherus November 13, 2017, 10:18 am

        I love this time of year, when all things pumpkin spice related come out! Always something new and exciting! This pull-apart bread definitely ranks up there as exciting!

        • serena November 13, 2017, 12:15 pm

          Thanks so much. It’s definitly my favorite time of the year for eating 🙂

      • Teresa November 13, 2017, 11:03 am

        This looks so delicious, I’m not much of a baker, but i would totally try this. It looks so good and a perfect dish for this cold weather we are having right now

        • serena November 13, 2017, 12:16 pm

          Thanks! It’s a great dish for this weather. And I’ll just say it goes really well with a morning coffee or tea 🙂

      • lydia November 13, 2017, 12:44 pm

        I love love love pull apart bread! This sounds so delicious for the days adding up to Thanksgiving.

        • serena November 13, 2017, 1:20 pm

          I love the pull apart bread also. I always forget about making it, but love it so much more than just rolled bread.

      • Beth Davidson November 13, 2017, 4:59 pm

        I’ve never attempted pull apart bread, but these instructions look pretty clear. I’ll have to give it a go… with the can puree. I just don’t have time for the rest!

      • Karen Morse November 13, 2017, 5:48 pm

        This recipe looks so good and it’s perfect for breakfast or during the afternoon with your favorite cup of tea or coffee. It’s definitely a must try, it’s an easy recipe that SUPER worth it.

      • Joanna @ Everyday Made Fresh November 13, 2017, 8:09 pm

        You had me at pumpkin spice! The bread and the drizzle won me over for sure.

      • Reesa Lewandowski (@mommalewsblog) November 13, 2017, 8:23 pm

        OH my!!!!! This looks DELICIOUS! A perfect fall breakfast or treat! I need to try this!

        • serena November 15, 2017, 7:42 am

          Thanks so much! It’s definitely worth a try!

      • Terri Steffes November 13, 2017, 8:48 pm

        These look wonderful! I know I would love it. I am not very good at yeast breads, though, not enough patience!

      • Jessica Joachim November 14, 2017, 6:59 am

        This looks really good and pretty easy. I may have to try this out here soon, maybe as part of my Thanksgiving spread!

      • Kimberly Lewis November 14, 2017, 9:14 am

        This looks so amazing! My family would love this! I will need to make this over the holidays!

        • serena November 15, 2017, 7:42 am

          It’s good all year round, but I’m excited to have it during the holidays also 🙂

      • Brittany November 14, 2017, 10:16 am

        I can’t decide if my favorite part of this recipe is the icing or the pumpkin. This would make a great addition to breakfast or brunch during this holiday season!

        • serena November 15, 2017, 7:41 am

          The pumpkin is my favorite part! I originally started thinking the icing, but the actual bread is quite delicious

      • Cindy Ingalls November 14, 2017, 12:14 pm

        This looks like such a delicious indulgence. I love pumpkin spice anything, especially when it is topped with delicious frosting. This would be such a nice surprise to make for your guests during the holiday season.

        • serena November 15, 2017, 7:40 am

          It definitely is a great little snack during the day with coffee

      • Rachel November 14, 2017, 1:34 pm

        I have never made pull apart bread from scratch before. It looks great, so thanks for sharing. I don’t care for the kind made with biscuits.

        • serena November 15, 2017, 7:40 am

          I agree with the biscuits. This is quite nice and so much more flavoe

      • Jessica November 14, 2017, 2:22 pm

        I like pretty much anything that is pumpkin flavored, this is a must try for me! Thank you for sharing this!

      • Jeanine November 15, 2017, 12:41 pm

        Wow this looks incredible. My family would love this. Especially my husband and kiddos! They love everything to do with Pumpkin!

      • Heather November 15, 2017, 6:48 pm

        This looks fantastic! My oldest daughter really enjoys making pull apart bread with her grandfather. She would love to wow him with this recipe the next time they bake together!

      • Kristin @ FoodFash November 16, 2017, 6:14 am

        I love that every part feels like the center! My fav too 🙂

      • Brittany Fryman November 16, 2017, 6:18 am

        This sounds like a delicious, sweet option for Thanksgiving morning or even the day after Turkey Day! I think I’m going to add this to the menu.

      • Lisa November 18, 2017, 12:34 pm

        This looks like an awesomely delicious desert for Thanksgiving time. I am gonna try it.

        • serena November 19, 2017, 12:56 pm

          It’s perfect for Thanksgiving time. Breakfast or afternoon munching with a coffee 🙂


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