Pumpkin Pull-Apart Bread is a deliciously soft and spiced treat that’s perfect for fall. This indulgent bread is made by layering pieces of dough coated with a sweet pumpkin and cinnamon mixture, creating a loaf that can be pulled apart easily, slice by slice. Every bite is filled with the warm flavors of pumpkin, cinnamon, and brown sugar, making it an irresistible dessert or breakfast option. Drizzled with a simple glaze, this pull-apart bread is not only beautiful to look at but also incredibly satisfying to eat, especially with a hot cup of coffee or tea.
Ingredients:
For the dough:
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/3 cup whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large eggs
For the pumpkin filling:
- 1/2 cup pumpkin purée
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons unsalted butter, melted
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the dough: In a large bowl, whisk together 2 cups of flour, sugar, yeast, and salt. In a small saucepan, heat the milk, water, and butter until the butter melts (do not let it boil). Remove from heat and let cool slightly. Add the milk mixture to the dry ingredients along with the vanilla and eggs. Mix until combined, then gradually add the remaining flour until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Make the filling: While the dough is rising, combine the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and melted butter in a small bowl. Mix until smooth.
- Assemble the bread: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×20 inches). Spread the pumpkin filling evenly over the dough. Using a sharp knife or pizza cutter, cut the dough into long strips, then cut the strips into squares.
- Layer the dough: Stack the squares of dough on top of each other and carefully place them into a greased loaf pan. Cover and let the dough rise again for about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the center is cooked through. If the top is browning too quickly, cover it with foil during the last 10 minutes of baking.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
- Serve: Allow the bread to cool for 10 minutes, then drizzle the glaze over the top. Serve warm, pulling apart the layers to enjoy.
This Pumpkin Pull-Apart Bread is a perfect fall treat, with soft, spiced layers and a sweet glaze that makes every bite a cozy, comforting delight!
