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Pull Apart Pumpkin Bread on cutting board
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5 from 8 votes

Pumpkin Spice Pull Apart Bread

This pull apart bread can be made with fresh or canned pumpkin puree.
Prep Time1 hour 20 minutes
Cook Time40 minutes
Total Time2 hours
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 Servings
Calories: 288kcal
Author: Serena

Ingredients

  • ¾ 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
  • ¾ cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon allspice

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla

Instructions

  • 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 ½ 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 ½ 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.

Glaze

  • 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.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
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Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 53g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 126mg | Fiber: 2g | Sugar: 27g | Vitamin A: 3404IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg