Description

This Easy Pumpkin Pull-Apart Loaf is a delicious and cozy fall treat that combines the rich flavor of pumpkin with a soft, fluffy, and slightly sweet bread. The pull-apart style makes it fun and perfect for sharing—whether for breakfast, brunch, or as a sweet snack. With a hint of cinnamon and nutmeg, this loaf captures all the warmth of autumn in every bite, and it’s easy to make with minimal effort!

Ingredients

For the Dough:

2 1/4 teaspoons active dry yeast (1 packet)

1/2 cup warm milk (about 110°F or 43°C)

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1/4 cup unsalted butter, melted

1 large egg

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the Cinnamon Sugar Filling:

1/2 cup granulated sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter, melted

For the Glaze (optional):

1/2 cup powdered sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

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Instructions

Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir until the sugar is dissolved and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly.
Make the Dough: In a large bowl, mix together the pumpkin puree, melted butter, and egg. Add the activated yeast mixture and stir to combine. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Prepare the Filling: While the dough is rising, prepare the cinnamon sugar filling by mixing the sugar and cinnamon in a small bowl. Set aside.
Shape the Loaf: Once the dough has risen, punch it down and roll it out into a large rectangle, about 12×16 inches. Brush the dough with melted butter and sprinkle evenly with the cinnamon sugar mixture. Slice the dough into 6-8 even strips (depending on how tall you want the loaf). Stack the strips on top of each other and cut the stack into squares (about 2 inches each). Layer the squares vertically in a greased loaf pan (9×5-inch). Gently press them down to fit snugly together.
Second Rise: Cover the loaf with a towel and let it rise for about 30-45 minutes, or until it has puffed up and is about double in size.
Bake the Loaf: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Glaze the Loaf (Optional): If you’d like to glaze the loaf, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm loaf for an extra touch of sweetness.
Serve: This Easy Pumpkin Pull-Apart Loaf is perfect for breakfast, brunch, or as a cozy fall snack. Pair it with a hot cup of coffee or tea, and it’s guaranteed to be a hit! The pull-apart style makes it great for sharing, and the pumpkin and cinnamon flavors are perfect for the season.

Notes

Adding a handful of chopped nuts (like walnuts or pecans) to the cinnamon sugar filling for some added crunch.

Swapping out the cinnamon for pumpkin pie spice for an even deeper fall flavor.

Adding a handful of chocolate chips to the dough for a sweet surprise inside!

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Bread, Snack
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg