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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.
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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.