Pumpkin Pull-Apart Bread: A Fall-Inspired Treat

 This irresistible pumpkin pull-apart bread combines warm autumn spices with a tender, pillowy texture that makes it perfect for cozy gatherings or a special breakfast. Each layer is infused with real pumpkin and a buttery cinnamon-sugar coating that creates a delightfully sweet and seasonal treat.

Ingredients

For the Dough:

• 3¼ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast
• ½ teaspoon salt
• ¾ cup whole milk, warmed
• ¼ cup unsalted butter, melted
• 2 large eggs, room temperature
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract

For the Filling:

• ¾ cup unsalted butter, melted
• 1¼ cups granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice

Instructions

1. In a large bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, eggs, pumpkin puree, and vanilla extract until smooth.
2. Add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
3. While the dough rises, mix the sugar and spices for the filling in a bowl. Prepare a 9x5-inch loaf pan by greasing it well.
4. Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 20x12 inches.
5. Brush the melted butter over the entire surface of the dough, then sprinkle evenly with the spiced sugar mixture.
6. Cut the dough into 6 equal strips lengthwise, then stack these strips on top of each other. Cut this stack into 6 equal portions.
7. Stand these portions on their sides in the prepared loaf pan, creating a pull-apart effect. Cover loosely and let rise for another 30-45 minutes.
8. Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until golden brown. If the top browns too quickly, tent with foil.
9. Let cool in the pan for 10 minutes before turning out onto a wire rack.

Tips for Success

• Use canned pumpkin puree, not pumpkin pie filling
• Make sure your milk is warm but not hot to properly activate the yeast
• The dough should be slightly sticky but still manageable
• Don't skip the second rise for the best texture
• Serve while still warm for the most enjoyable experience

This pumpkin pull-apart bread is best enjoyed the day it's made, preferably while still warm from the oven. Store any leftovers in an airtight container for up to 2 days, reheating briefly before serving. The aromatic blend of pumpkin and warm spices makes this bread a perfect accompaniment to your morning coffee or afternoon tea, especially during the crisp autumn months.

Whether you're hosting a fall brunch or simply craving something special for breakfast, this pull-apart bread delivers both impressive presentation and delicious flavor. The satisfying experience of pulling apart each perfectly spiced layer makes this recipe a memorable addition to your fall baking repertoire.