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.
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!
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!
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!
- For the bread dough:
- 2 Tablespoons butter
- 1/2 cup milk
- 3/4 cup pumpkin puree
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) yeast
- 2 1/2 - 4 cups flour
- For the filling:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 Tablespoons butter
- In a medium sized sauce pan, melt butter over high heat. Continue to cook, stirring constantly, until butter browns and smells nutty.
- Remove from heat immediately and pour into mixing bowl.
- Add the milk to the pan and heat just until small bubbles begin to form around the edges, but don't boil.
- Add milk to browned butter in mixing bowl. Allow mixture to cool to lukewarm (100-110 degrees).
- Add sugar and yeast to mixing bowl. Proof if yeast requires it. I use active dry yeast so I just move ahead.
- Add pumpkin puree and salt to bowl and mix to combine. Add 1 cup flour and mix to combine.
- Add flour, a 1/2 cup at a time, until a dough forms.
- Knead dough by hand or in a stand mixer until it is soft, smooth, and elastic. Add more flour if needed.
- Place dough in an oiled bowl and turn to coat. Cover and allow to rise in a warm place until doubled.
- Meanwhile, prepare filling by whisking together sugar, cinnamon, and nutmeg.
- When dough looks like it is near done rising, brown 2 Tablespoons of butter in a small pan. Set aside.
- 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.
- Use a pastry brush and brush the browned butter over the dough rectangle. Use all of the butter!
- Next, sprinkle the sugar mixture on top of the butter. Again use it all up! It's a lot but trust the process.
- 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.
- Stack 3-4 strips on top of each other and cut the stacks in to thirds.
- Place the small stacks of dough squares in a greased loaf pan on their sides, like you are filing 3x5 cards in the pan.
- Continue stacking and cutting the dough until it is all in the pan.
- Cover the loaf pan and allow dough to rise again until it is doubled, about 30 minutes.
- Pre-heat oven to 350 degrees and bake 30-35 minutes.