Pull-Apart Pumpkin Bread Recipe

Enjoy a fun twist on pumpkin bread with this pull apart pumpkin bread recipe. A yeast bread is infused with pumpkin and then baked in layers for a fun and delicious pumpkin bread.

Pull-Apart  Pumpkin Bread

Years ago I was part of The Secret Recipe Club. Each month club members made a recipe from another member.  In October 2012, I totally lucked out when I was assigned Shelley’s blog, C Mom Cook. Shelley is a gal after my own yeast loving heart and it was so hard to choose just one recipe. My daughter asked for something chocolate so I was sorely tempted to try these Chocolate Swirl Brioche Buns. Brioche, chocolate and swirl?! Hello, gorgeous!

Pumpkin Pull-Apart Bread

But then I clicked on the “pumpkin” recipe category, because I have a huge batch of homemade pumpkin puree in my fridge. The first recipe to pop up was almost too much to resist: Pumpkin Brown Butter Apple Cinnamon Rolls with Maple Glaze. Did I mention that Shelley loves brown butter just as much as she loves yeast? I love how this woman thinks! I didn’t want to completely commit to the rolls without seeing what else I was missing when I found it — Pumpkin Pull-Apart Bread. I love pull-apart breads. They are just a hoot to make, fun to eat and it would go perfectly with a chai latte made with my homemade chai tea concentrate!

Pumpkin Pull-Apart Bread


The recipe makes this look like a lot of work, but it isn’t! It’s mostly make the dough, let rise, roll and slice dough, let rise, bake. That’s it! I had to fight my family off from eating the second loaf so that I could take photos the next morning!



Pumpkin Pull-Apart Bread
  • For the bread dough:
  • 2 Tablespoons butter
  • ½ cup milk
  • ¾ cup pumpkin puree
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 2¼ teaspoons (1 packet) yeast
  • 2½ - 4 cups flour
  • For the filling:
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 Tablespoons butter
  1. In a medium sized sauce pan, melt butter over high heat. Continue to cook, stirring constantly, until butter browns and smells nutty.
  2. Remove from heat immediately and pour into mixing bowl.
  3. Add the milk to the pan and heat just until small bubbles begin to form around the edges, but don't boil.
  4. Add milk to browned butter in mixing bowl. Allow mixture to cool to lukewarm (100-110 degrees).
  5. Add sugar and yeast to mixing bowl. Proof if yeast requires it. I use active dry yeast so I just move ahead.
  6. Add pumpkin puree and salt to bowl and mix to combine. Add 1 cup flour and mix to combine.
  7. Add flour, a ½ cup at a time, until a dough forms.
  8. Knead dough by hand or in a stand mixer until it is soft, smooth, and elastic. Add more flour if needed.
  9. Place dough in an oiled bowl and turn to coat. Cover and allow to rise in a warm place until doubled.
  10. Meanwhile, prepare filling by whisking together sugar, cinnamon, and nutmeg.
  11. When dough looks like it is near done rising, brown 2 Tablespoons of butter in a small pan. Set aside.
  12. Once the dough has doubled in size, roll out in to a large rectangle about 20"x12". Use flour, if needed, so that the dough doesn't stick to the work area. If you have a hard time getting the dough to roll out, let it rest for 5 minutes until it will stretch.
  13. Use a pastry brush and brush the browned butter over the dough rectangle. Use all of the butter!
  14. Next, sprinkle the sugar mixture on top of the butter. Again use it all up! It's a lot but trust the process.
  15. Using a knife or preferably a pizza cutter, cut the dough rectangle in to width-wise strips. I didn't measure these, I just cut, but I'd guess they were about 2" wide.
  16. Stack 3-4 strips on top of each other and cut the stacks in to thirds.
  17. Place the small stacks of dough squares in a greased loaf pan on their sides, like you are filing 3x5 cards in the pan.
  18. Continue stacking and cutting the dough until it is all in the pan.
  19. Cover the loaf pan and allow dough to rise again until it is doubled, about 30 minutes.
  20. Pre-heat oven to 350 degrees and bake 30-35 minutes.



  1. says

    Oh my word – as a pumpkin fanatic, I’m going crazy right now. I want to make this tonight, but I don’t have any pumpkin in the pantry (try saying that 10 times fast!). This recipe is going to my file box, and I know what treat will be landing on my husband’s admins desks this week!

  2. Lori says

    Made this last night, exactly as written except I used a pumpkin pie spice blend, ground ginger, and a big pinch of cloves in lieu of the cinnamon & nutmeg. It came out perfect and so spicy. Thank you so much for sharing!

  3. says

    This looks amazing! I love your Pumpkin Pull Apart Bread – what a fabulous autumn treat. Thank you for sharing it with the Hearth and Soul hop.

  4. says

    Looks delicious! I love anything pumpkin and this looks particularly wonderful! Hope you’ll link up to our All Things Thursday Blog Hop and the It’s Fall Y’all Link Party, if you haven’t already. 😉 Have a super week!

  5. says

    Congrats! I’ll be featuring this tomorrow on ‘Or so she says…’ as one of my two favorites from last week’s link party. As a bonus, I will also share it with my followers on Pinterest and Facebook! Would love to have you stop back, the party opens again tomorrow…check out your post (and see it on shared elsewhere!) http://www.oneshetwoshe.com

  6. Michele says

    Oh my suculant goodness!!! My mouth is watering and I just ATE!! I can’t make this soon enough. Thank you for sharing!!

  7. says

    This looks so tastey! I might have to try this out – love pumpkin flavored anything during fall! Thanks for sharing at our Pinteresting Link Party!

  8. says

    Thank you so much for sharing at FFF.
    I’ve never made a pull-apart bread and it looks, like yours is going to be the first one ever, because it looks so so delicious!
    Your new Co-Host Jutta

  9. says

    Hi Camille! Joy to you and how I have enjoyed my visit WITH you this morning! Visiting over from Katherine’s Corner – coaxed by this Pumpkin Pull Apart Bread! Love all things pumpkin! Love that you have so many grand recipes and we share many things in common – our love of the Lord and homeschooling being quite at the top of the list! The Writer’s Reverie is my personal blog for creativity and inspiration, but I also am the director of Constellation Academy Home School Resources Network at http://www.constellationacademyhsrn.blogspot.com where we offer language arts, literature, history, and Bible unit study classes and drama productions with field trip coordination and mentoring workshops for home school moms. My kids are grown and married (daughter’s wedding coming up in November!) but teaching and learning is a life career. Following you – know you’ll be an inspiration! BTW – I get a lot of Apologia in pdf downloads for free or very cheap at CurrClick – Google it and enjoy the deals – if you haven’t already!!


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