There are some treats that are just made for sharing, and pumpkin spice pull-apart bread is definitely one of them. It takes the best parts of a cozy fall dessert—the warm spices, the rich pumpkin flavor, and a sweet glaze—and turns it into a fun, interactive experience. Instead of a single slice, this bread is made from layers of tender, doughy pieces, each one coated in a pumpkin and sugar spice mixture before being stacked in a loaf pan. After it bakes up into a golden, gooey masterpiece, you can literally “pull apart” individual bites, making it a perfect centerpiece for a gathering. It’s the kind of dish that gets everyone talking and reaching for a piece, creating a delicious and communal moment that feels exactly like autumn.
To shape your pull apart bread, first, grease a 9×5 loaf pan and set aside. After you had proofed your dough, take it out onto a lightly floured OR greased work surface. Roll the dough into a 16×12 inch rectangle. Spread the pumpkin/melted butter mixture evenly over the dough then sprinkle with the cinnamon sugar mixture right on top of the pumpkin/butter mixture. Then cut dough rectangle vertically into four 12×4 inch strips using a bench scraper or a knife. Stack the strips on top of each other then cut five 4×2 pieces. Place each stacked squares in your prepared pan like shown in the picture above. Cover with a damp towel or plastic wrap and let it rise until almost double. (I let mine rise to the top of the pan which took about 45 minutes)
Pumpkin Spice Pull Apart Bread
Created by Sue Mun
Makes one 9×5 inch loaf pan
Ingredients
For the pumpkin dough:
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1 1/2 tsp active dry yeast
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85g whole milk, lukewarm
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30g brown sugar, divided
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350g all-purpose flour, plus 1-2 tbsp more if dough is still sticky
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1/2 tsp salt
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3/4 tsp pumpkin spice
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108g pumpkin puree, weight after being patted dry (or use a cheesecloth)
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1 egg yolk
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1 tsp vanilla extract
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70g unsalted butter, at room temperature
Pumpkin Filling:
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90-110g pumpkin puree, weight after being patted dry
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3 tablespoons butter, melted
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1 teaspoon pumpkin spice
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1/2 teaspoon salt
Filling Topping:
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3/4 cup packed brown sugar
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1 tablespoon ground cinnamon
For the Spiced Maple Glaze:
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¾ cup powdered sugar
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2-3 teaspoons maple syrup
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2 teaspoons milk
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1 teaspoon vanilla extract
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1 teaspoon pumpkin pie spice
Method:
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Before beginning, pat your pumpkin puree dry by spreading the puree on a plate and patting down the puree with a couple pieces of clean disposable paper towels. You must do this or else there will be too much excess moisture in your dough and it will end up being a sticky mess.
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To make the pumpkin dough, heat your milk until it’s warm to touch (about 90-110F). Then add in your active dry yeast and half of the brown sugar to help “feed“ your yeast. Set aside for about 10 minutes or until your yeast starts becoming foamy/bubbly.
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To a mixing bowl, add in your flour, remaining brown sugar, pumpkin spice, and salt. Add in your yeast/milk mixture, pumpkin puree, egg yolk, and vanilla extract. Mix for about 5 minutes until dough comes together. It is okay if the dough looks a little dry at this point.
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Add in your softened butter and knead for a good 10 minutes or until you get a smooth and elastic dough. If your dough looks a little sticky, add in a tablespoon or two more of flour.
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Cover and let your dough proof for 1 to 1 1/2 hours or until your dough doubles in size.
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To make the pumpkin filling and cinnamon sugar filling, melt the butter in a bowl. Then mix in your patted down pumpkin puree, pumpkin spice, and salt. Set aside. To another bowl, mix together the brown sugar, and cinnamon and set aside.
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To shape the pull apart bread, first grease a 9×5 loaf pan and set aside.
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Turn out your proofed dough onto a lightly floured OR greased work surface. Roll dough into a 16×12 inch rectangle.
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Then evenly spread the pumpkin/melted butter mixture over the dough then sprinkle with the cinnamon sugar mixture right on top of the pumpkin/butter mixture.
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Cut dough rectangle vertically into four 12×4 inch strips. Stack the strips on top of each other then cut five 4×2 pieces. Place each stacked square in your prepared bread pan. Cover and let rise until almost double. (I let mine rise to the top which took about 45 minutes)
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Meanwhile, preheat your oven to 350F. Then while you wait for your bread to proof, make your spiced maple glaze. To a bowl, add in your powdered sugar, add in the maple syrup, milk, vanilla extract, and pumpkin spice. Mix with a spatula or whisk until you get a smooth consistency. Add in more 1-2 tablespoon of milk if needed if you prefer a looser glaze.
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Once your bread has risen, bake at 350 degrees for 30 minutes or until golden. Cool loaf 10 minutes before removing from pan. Let cool completely before drizzling with the spiced maple glaze.
