Pumpkin Pull-Apart Loaf

Pumpkin Pull-Apart Loaf is a delicious twist on classic pull-apart bread, featuring pumpkin puree, warm fall spices, and a sweet cinnamon-sugar filling.

The individual layers create a fun “pull-apart” effect, making it perfect for breakfast, brunch, or a cozy dessert. Enjoy it plain or drizzle it with a simple glaze for an extra touch of sweetness.

Kitchen Equipment Needed

• Mixing bowls
• Stand mixer (optional, but makes kneading easier)
• Rolling pin
• Loaf pan (9×5-inch recommended)
• Measuring cups and spoons
• Whisk
• Rubber spatula or spoon

Ingredients Overview

• Flour & yeast: The foundation of the bread. Use all-purpose or bread flour for best results.
• Pumpkin puree: Adds moisture, color, and subtle pumpkin flavor.
• Warm liquids: Milk or water helps activate the yeast.
• Spices: Cinnamon, nutmeg, and ginger bring out the fall flavors in both dough and filling.
• Sugar & butter: Sweeten and enrich the bread layers, making them tender and pull-apart friendly.

Ingredients

Dough

• 3 cups all-purpose flour (plus more if needed)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (about 110°F/43°C)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 teaspoon ground ginger (optional)

Filling

• 2 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon ground ginger (optional)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract (optional)

Directions

1. Proof the yeast
   • In a small bowl, combine warm milk with 1 teaspoon sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes, or until foamy.
2. Form the dough
   • In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and ginger.
   • In a separate bowl, mix pumpkin puree, egg, melted butter, and the foamy yeast mixture.
   • Add the wet ingredients to the dry ingredients. Stir or mix on low speed until a soft dough forms.
3. Knead the dough
   • Turn the dough onto a lightly floured surface and knead for 5–7 minutes (or use a stand mixer with a dough hook for about 5 minutes).
   • If the dough is too sticky, add a little more flour (1 tablespoon at a time). The dough should be soft and slightly tacky but not overly sticky.
4. First rise
   • Place the dough in a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm spot for about 1–1 1/2 hours, or until doubled in size.
5. Shape and fill
   • Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 12×20 inches.
   • Brush the melted butter (from the filling ingredients) over the rectangle.
   • In a small bowl, mix together the sugar, cinnamon, nutmeg, and ginger. Sprinkle this mixture evenly over the dough.
6. Cut and stack
   • Cut the dough rectangle into 6 equal strips lengthwise. Stack the strips on top of each other.
   • Cut the stacked strips into 6 equal segments. You’ll have stacks of 6 small rectangles.
7. Second rise
   • Grease a 9×5-inch loaf pan.
   • Carefully stack the dough pieces in the loaf pan, cut sides up, so the layers face each other. Don’t worry if it’s messy; the layers will separate nicely while baking.
   • Cover the pan and let the dough rise for about 30–45 minutes, or until slightly puffy.
8. Bake
   • Preheat the oven to 350°F (175°C).
   • Bake the loaf for 30–35 minutes, or until the top is golden brown and the center registers about 190°F (88°C) on a thermometer. If it’s browning too quickly, loosely cover with foil for the last 10 minutes.
9. Cool and glaze (optional)
   • Let the loaf cool in the pan for about 10 minutes, then carefully remove it to a wire rack.
   • If glazing, whisk together powdered sugar, milk (or cream), and vanilla until smooth. Drizzle over the warm loaf.

Prep Time

30–40 minutes (including assembly)

Rise Time

1 1/2 to 2 hours (divided)

Bake Time

30–35 minutes

Total Time

2 1/2 to 3 hours

Nutrition (per slice, ~10 slices)

• Calories: ~220
• Protein: ~5g
• Fat: ~6g
• Carbohydrates: ~38g
• Sugar: ~12g

Expert Tips

• Warm environment: If your kitchen is cool, let the dough rise in an oven that’s off but has the light turned on, or near a slightly warmed oven.
• Don’t skip the butter: Brushing butter between layers ensures extra tenderness and flavor.
• Check doneness: The internal temperature of the loaf should be around 190°F (88°C). Alternatively, gently tap the top—if it sounds hollow, it’s likely done.

FAQs

Can I use instant yeast instead of active dry?
Yes. You can skip the proofing step and add the instant yeast directly to the dry ingredients, but still ensure liquids are warm (not hot).

What if I don’t have pumpkin puree?
You can substitute mashed sweet potato or butternut squash puree for a similar texture and flavor.

How do I store leftovers?
Keep the loaf covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat gently to refresh the texture.

Storing & Reheating

• Storing: Wrap leftovers in plastic wrap or foil. Store at room temperature for 2–3 days or in the refrigerator for up to 5 days.
• Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for a few minutes to regain softness.

Substitutions & Variations

• Spice blend: Use pumpkin pie spice in place of individual spices.
• Add-ins: Sprinkle chopped nuts, raisins, or chocolate chips between layers for extra texture.
• Savory option: Omit sugar and spices, then add herbs and cheese for a savory pull-apart loaf.

Pumpkin Pull-Apart Loaf

Pumpkin Pull-Apart Loaf is a delicious twist on classic pull-apart bread, featuring pumpkin puree, warm fall spices, and a sweet cinnamon-sugar filling.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Stand mixer (optional, but makes kneading easier)
• - Rolling pin
• - Loaf pan (9x5-inch recommended)
• Measuring cups and spoons
• Whisk
• - Rubber spatula or spoon

Ingredients

  

• #### Dough
• - 3 cups all-purpose flour plus more if needed
• - 2 1/4 teaspoons active dry yeast 1 packet
• - 1/2 cup warm milk about 110°F/43°C
• - 3/4 cup pumpkin puree not pumpkin pie filling
• - 1/4 cup granulated sugar
• - 1 large egg room temperature
• - 3 tablespoons unsalted butter melted and cooled slightly
• - 1 teaspoon salt
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground nutmeg optional
• - 1/2 teaspoon ground ginger optional
• #### Filling
• - 2 tablespoons unsalted butter melted
• - 1/2 cup granulated sugar
• - 1 tablespoon ground cinnamon
• - 1/4 teaspoon ground nutmeg optional
• - 1/4 teaspoon ground ginger optional
• #### Optional Glaze
• - 1 cup powdered sugar
• - 2–3 tablespoons milk or cream
• - 1/2 teaspoon vanilla extract optional

Instructions

 

• **Proof the yeast**
• - In a small bowl, combine warm milk with 1 teaspoon sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes, or until foamy.
• **Form the dough**
• - In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and ginger.
• - In a separate bowl, mix pumpkin puree, egg, melted butter, and the foamy yeast mixture.
• - Add the wet ingredients to the dry ingredients. Stir or mix on low speed until a soft dough forms.
• **Knead the dough**
• - Turn the dough onto a lightly floured surface and knead for 5–7 minutes (or use a stand mixer with a dough hook for about 5 minutes).
• - If the dough is too sticky, add a little more flour (1 tablespoon at a time). The dough should be soft and slightly tacky but not overly sticky.
• **First rise**
• - Place the dough in a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm spot for about 1–1 1/2 hours, or until doubled in size.
• **Shape and fill**
• - Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 12x20 inches.
• - Brush the melted butter (from the filling ingredients) over the rectangle.
• - In a small bowl, mix together the sugar, cinnamon, nutmeg, and ginger. Sprinkle this mixture evenly over the dough.
• **Cut and stack**
• - Cut the dough rectangle into 6 equal strips lengthwise. Stack the strips on top of each other.
• - Cut the stacked strips into 6 equal segments. You’ll have stacks of 6 small rectangles.
• **Second rise**
• - Grease a 9x5-inch loaf pan.
• - Carefully stack the dough pieces in the loaf pan, cut sides up, so the layers face each other. Don’t worry if it’s messy; the layers will separate nicely while baking.
• - Cover the pan and let the dough rise for about 30–45 minutes, or until slightly puffy.
• **Bake**
• - Preheat the oven to 350°F (175°C).
• - Bake the loaf for 30–35 minutes, or until the top is golden brown and the center registers about 190°F (88°C) on a thermometer. If it’s browning too quickly, loosely cover with foil for the last 10 minutes.
• **Cool and glaze (optional)**
• - Let the loaf cool in the pan for about 10 minutes, then carefully remove it to a wire rack.
• - If glazing, whisk together powdered sugar, milk (or cream), and vanilla until smooth. Drizzle over the warm loaf.