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–+ servings

Pumpkin Pull-Apart Bread

5 from 1 vote
Tender layers of pumpkin bread with sweet cinnamon-sugar filling and a creamy glaze.
Prep Time 2 hours
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 2 hours 45 minutes
Servings8 servings
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Equipment

Ingredients

Bread

  • ¾ cup milk
  • 1 package active dry yeast
  • 1 cup canned pumpkin divided
  • 3 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon salt
  • 3 cups all purpose flour

Filling

  • remaining divided pumpkin from dough
  • 3 tablespoons butter melted
  • ¾ cup brown sugar packed
  • 1 tablespoon ground cinnamon

Cinnamon Glaze

  • 1 cup powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • 1 - 2 tablespoons milk

Instructions

  • In a small saucepan heat milk just until warm (105℉ to 115℉). In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
  • Add ½ cup of the pumpkin and next four ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low 30 seconds, scraping bowl as needed. Beat on medium 3 minutes. Stir in remaining flour. Shape into a ball (dough will not be smooth). Place dough in a greased bowl, turning once to grease surface.
  • Cover and let rise in a warm place until nearly double in size (about 45 minutes).
  • Butter a 9x5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll into a 20x12-inch rectangle. In a small bowl combine remaining ½ cup pumpkin and 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin mixture. Cut dough crosswise into five 12x4-inch strips. Stack strips, then cut crosswise into six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces, cut sides up, in prepared pan.
  • Cover and let rise in a warm place until nearly double in size (about 45 minutes).
  • Preheat oven to 350℉. Bake 35 minutes or until golden, covering loosely with foil the last 10 minutes if needed to prevent over-browning.
  • While baking, whisk together ingredients for Cinnamon Glaze. Set aside.
  • Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Cinnamon Glaze. 

Notes

  • Store leftover bread, covered tightly, at room temperature and consume within 2-3 days for best results.
  • For a good rise, pop your dough-filled loaf pan in a cold oven with a pan of boiling water underneath it then close the door.  It creates the perfect little steam room to make nice, plump rolls.
  • This bread is definitely best warm out of the oven. If you'd like to plan ahead, you could prepare it through placing dough in the loaf pan, then cover tightly and place in the refrigerator for up to 12 hours. When ready to bake, pull the pan out and allow the dough to rise (this may take a few extra minutes since it will be cold) and bake as directed.

Nutrition

Calories: 433kcal, Carbohydrates: 79g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 378mg, Potassium: 197mg, Fiber: 3g, Sugar: 40g, Vitamin A: 5104IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 3mg
Course: Desserts
Cuisine: American
Keyword: Pumpkin Pull-Apart Bread
Calories: 433kcal
Author: Sara Wells
Cost: $5
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