This Pumpkin Pull-Apart Loaf is a cozy treat that’s perfect for fall! Soft and fluffy, it’s filled with warm spices and has a lovely pumpkin flavor that makes every bite feel like a hug.
Baking this loaf fills your kitchen with the best smells, and trust me, it’s hard to resist those pull-apart pieces. I always end up having a few slices right out of the oven—it’s just that good! 🥰
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience, but make sure it’s pure pumpkin and not pumpkin pie filling. If you have fresh pumpkin, roast and puree it for a richer flavor.
Yeast: Active dry yeast is great for this recipe. If you have instant yeast, you can use it directly without proofing it in warm milk. Just mix it in with the dry ingredients. If you need a no-yeast option, consider making a quick bread version instead.
Spices: The warming spices like cinnamon, nutmeg, ginger, and cloves are essential. You can use pumpkin pie spice instead if you’re in a pinch. Just adjust the measurements to taste!
Butter: Unsalted butter is the best choice for both the dough and filling. If you’re looking for a dairy-free option, use coconut oil or a plant-based spread, but keep in mind it may change the texture slightly.
How Do I Make My Dough Rise Perfectly?
Getting your dough to rise well is crucial. Start by letting your yeast activate in warm milk until it’s bubbly. This shows it’s alive and ready to work. For the second rise, cover the dough and place it somewhere warm, like an oven that’s turned off but has the light on, to help it rise effectively. This typically takes about 1-1.5 hours for the first rise and about 30 minutes for the second.
- Use a clean bowl and cover the dough lightly.
- If the environment is too cool, it may take longer to rise, so be patient!
- After rising, make sure to punch the dough down gently before shaping. This redistributes the yeast and helps develop the texture.
How to Make Pumpkin Pull-Apart Loaf
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 3 tbsp granulated sugar
- 3/4 cup canned pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 – 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
For Garnish (optional):
- Fresh thyme or chopped pecans
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of active prep time and about 2 hours for the dough to rise twice. You’ll spend a bit of time assembling the layers and baking, but the delicious results will be worth every minute!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, stir together the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes bubbly and the yeast is activated. This helps your dough rise beautifully!
2. Mix the Dough Ingredients:
In a large mixing bowl, combine the pumpkin puree, melted butter, remaining sugar, and the egg. Pour in the yeast mixture once it’s bubbly and mix everything together well.
3. Combine Dry Ingredients:
In another bowl, whisk together 3 1/2 cups of flour, salt, and the spices: cinnamon, nutmeg, ginger, and cloves. This adds tons of flavor to your loaf!
4. Knead the Dough:
Gradually add the dry mixture to the wet ingredients, stirring to combine. Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
5. Let the Dough Rise:
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours until it has doubled in size.
6. Make the Filling:
While the dough is rising, mix the softened butter, brown sugar, and spices in a bowl until well combined. This will be the delicious filling!
7. Roll Out the Dough:
Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle, about 12×18 inches. Spread the filling evenly across the dough surface.
8. Cut and Stack:
Cut the dough into strips about 2 inches wide, then stack the strips on top of each other. Cut the stacked strips into cubes or pieces.
9. Arrange in the Pan:
Place the dough pieces loosely into a greased 9×5-inch loaf pan, layering them as you go to create that pull-apart effect!
10. Second Rise:
Cover the loaf pan and let the dough rise again for about 30 minutes until it becomes puffy and full.
11. Bake the Bread:
Preheat your oven to 350°F (175°C) and bake the loaf for 35-40 minutes, or until it’s golden brown and cooked through.
12. Prepare the Glaze:
While the loaf is baking, whisk together powdered sugar, milk, and vanilla to create a smooth glaze.
13. Cool and Glaze:
Remove the bread from the oven and let it cool for about 10 minutes in the pan. Then, drizzle the glaze over the warm loaf and sprinkle with fresh thyme or chopped pecans if you like!
14. Serve and Enjoy:
Slice off a piece and enjoy the warm, spiced goodness of your pumpkin pull-apart loaf! It’s great for breakfast or as a delicious dessert.
Enjoy this moist and comforting pumpkin pull-apart loaf with family and friends, and let the flavors of fall fill your home! 🍂🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender and then blend until smooth. About 1 1/4 cups of fresh pumpkin will typically equal the 3/4 cup needed for this recipe. Make sure to strain out excess moisture for the best results!
How Do I Store Leftovers?
Store any leftover pumpkin pull-apart loaf in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure to reheat slightly before serving for the best texture!
Can I Freeze the Pumpkin Pull-Apart Loaf?
Yes, you can! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
What Can I Substitute for All-Purpose Flour?
If you’re looking for a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but it should still turn out delicious! Adjust the liquid as needed since gluten-free flours can absorb moisture differently.
