Imagine the aroma of warm spices wafting through your kitchen as you prepare this delightful Pumpkin Pull Apart Bread.
There’s something irresistibly cozy about its soft, sweet layers, making it the perfect autumn treat.
It’s surprisingly simple to create, yet feels indulgent, capturing the essence of fall in every bite.
As the dough rises and the flavors meld, a scrumptious transformation takes place.
Let’s bring this comforting dessert to life together!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 loaf pan
- 1 rolling pin
- 1 pastry brush
- 1 knife
- 1 clean kitchen towel
Ingredients
- 3/4 cup milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, melted
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted (for brushing)
- 1/2 cup powdered sugar
- 1 tablespoon milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Pull Apart Bread, you can follow this timeline:
- Reading and Gathering Ingredients & Equipment (10 minutes)
- Review the recipe and gather all necessary ingredients and equipment.
- Initial Preparation (5 minutes)
- Warm the milk.
- Activating the Yeast (5 minutes)
- Combine warm milk, yeast, and granulated sugar, and let sit for 5 minutes until bubbly.
- Mixing Dry Ingredients (5 minutes)
- In a medium mixing bowl, whisk together flour, salt, nutmeg, cinnamon, and ginger.
- Combining Ingredients (5 minutes)
- Add melted butter, pumpkin puree, and vanilla extract to the yeast mixture.
- Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- Kneading the Dough (8 minutes)
- Knead the dough on a floured surface until smooth and elastic.
- First Rise (1 hour)
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise until doubled in size.
- Rolling and Shaping the Dough (15 minutes)
- Punch down the dough and roll it out into a 12×20 inch rectangle.
- Brush with melted butter and sprinkle with brown sugar and cinnamon.
- Cut and stack the dough as instructed.
- Second Rise (30 minutes)
- Stand the squares upright in a greased loaf pan, cover, and let rise.
- Preheat Oven (10 minutes)
- Preheat the oven to 350°F (175°C) during the second rise.
- Baking (30 minutes)
- Bake the bread until golden brown and cooked through.
- Cooling (10 minutes)
- Let the bread cool in the pan before transferring to a wire rack.
- Making the Glaze (5 minutes)
- Mix powdered sugar, milk, and vanilla extract to form a glaze.
- Glazing and Serving (5 minutes)
- Drizzle the glaze over the warm bread before serving.
Note: The timeline includes overlapping steps (like preheating the oven during the second rise) to streamline the process.
Adjust the timeline as needed based on your pace and kitchen setup.
Recipe Instructions
In a large mixing bowl, combine warm milk, yeast, and granulated sugar and let sit for 5 minutes until bubbly.
In a medium mixing bowl, whisk together flour, salt, nutmeg, cinnamon, and ginger.
Add melted butter, pumpkin puree, and vanilla extract to the yeast mixture and stir to combine.
Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise for 1 hour or until doubled in size.
Punch down the dough and roll it out into a rectangle, approximately 12×20 inches.
Brush the rolled dough with melted butter and sprinkle evenly with brown sugar and cinnamon.
Cut the dough into 6 equal strips, stack them, and then cut into 6 equal squares.
Stand the squares upright in a greased loaf pan, cover, and let rise for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the bread for 30 minutes or until golden brown and cooked through.
Remove the bread from the oven and let cool for 10 minutes in the pan before transferring to a wire rack.
In a small bowl, mix powdered sugar, milk, and vanilla extract to form a glaze.
Drizzle the glaze over the warm bread before serving.
Serving Tips
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside for a creamy contrast to the warm, spiced bread.
- Whipped Cream: Add a dollop of whipped cream on top for a light, airy complement to the dense texture of the bread.
- Caramel Sauce: Drizzle with caramel sauce to enhance the sweetness and add a rich, buttery flavor.
- Chopped Nuts: Sprinkle with chopped pecans or walnuts for added crunch and a nutty flavor.
- Hot Beverage: Pair with a cup of hot coffee or tea to balance the sweetness and enjoy a cozy treat.
Storage
Store Pumpkin Pull Apart Bread in an airtight container at room temperature for up to three days.
For longer storage, freeze sliced bread, ensuring it’s well-wrapped to maintain freshness.
Freezing
To freeze Pumpkin Pull Apart Bread, wrap the cooled loaf tightly in plastic wrap and aluminum foil.
Store in a freezer-safe bag for up to three months.
Thaw before reheating.
Reheating
To reheat Pumpkin Pull Apart Bread, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
This keeps it moist and prevents drying out.
Final Thoughts
Pumpkin Pull Apart Bread is a delightful and comforting dessert, perfect for the fall season.
Its rich flavors of pumpkin and warm spices make it a unique treat.
As you enjoy this delicious bread, remember that the key to its success lies in the careful preparation of the dough and the balance of spices.
Take your time to knead the dough until it’s smooth and elastic. This guarantees a light and fluffy texture.
Don’t forget to let it rise adequately for the best results.
The glaze adds a sweet finishing touch, enhancing the overall flavor.
If you have leftovers, store them in an airtight container to maintain their freshness.
Pumpkin Pull Apart Bread is sure to impress at any gathering or as a comforting treat for yourself. Enjoy every bite!
Frequently Asked Questions
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Yes, you can use gluten-free flour, but make certain it’s a 1:1 substitute. Check for any additional binders like xanthan gum. Monitor dough consistency; you might need to adjust liquids. Baking times could slightly vary, so stay attentive.
What Can I Substitute for Pumpkin Puree if I Don’t Have Any?
If you don’t have pumpkin puree, substitute with an equal amount of sweet potato puree or butternut squash puree. Confirm it’s smooth for consistency. Adjust spices to taste, as these substitutes might slightly alter the flavor profile.
How Do I Make the Bread Vegan-Friendly?
Substitute pumpkin puree with mashed sweet potatoes. Use almond milk instead of regular milk. Replace butter with vegan margarine. Swap active dry yeast for instant yeast. Use ground flaxseed mixed with water as an egg replacement.
Can I Add Nuts or Raisins to the Recipe?
Yes, you can add 1/2 cup of chopped nuts or raisins. Incorporate them after spreading the butter and sugar mixture. Guarantee even distribution before cutting strips. Adjust baking time by a few minutes if necessary.
Is It Possible to Make This Bread in a Bread Machine?
You can use a bread machine for mixing and kneading. Add wet ingredients first, then dry. Select dough cycle. After rising, follow manual shaping, filling, and baking steps. Remember to monitor for proper dough consistency.
Pumpkin Pull Apart Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Rolling Pin
- 1 pastry brush
- 1 Knife
- 1 clean kitchen towel
Ingredients
- 3/4 cup milk warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter melted
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted (for brushing)
- 1/2 cup powdered sugar
- 1 tablespoon milk for glaze
- 1/4 teaspoon vanilla extract for glaze
Instructions
- In a large mixing bowl, combine warm milk, yeast, and granulated sugar and let sit for 5 minutes until bubbly.
- In a medium mixing bowl, whisk together flour, salt, nutmeg, cinnamon, and ginger.
- Add melted butter, pumpkin puree, and vanilla extract to the yeast mixture and stir to combine.
- Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise for 1 hour or until doubled in size.
- Punch down the dough and roll it out into a rectangle, approximately 12×20 inches.
- Brush the rolled dough with melted butter and sprinkle evenly with brown sugar and cinnamon.
- Cut the dough into 6 equal strips, stack them, and then cut into 6 equal squares.
- Stand the squares upright in a greased loaf pan, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the bread for 30 minutes or until golden brown and cooked through.
- Remove the bread from the oven and let cool for 10 minutes in the pan before transferring to a wire rack.
- In a small bowl, mix powdered sugar, milk, and vanilla extract to form a glaze.
- Drizzle the glaze over the warm bread before serving.
Notes
