Pull-Apart Pumpkin Bread Recipe

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Servings: 2 loaves Ingredients for the Pumpkin Bread: 3/4 cup warm milk, not hot 1/2 Tbsp active dry yeast 3/4 cup pumpkin puree, not pumpkin pie filling 4 Tbsp granulated sugar, divided 3 1/2 cups all-purpose flour + 1-2 Tbsp, 465 grams *See note on measuring 1 large egg, room temp 2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to grease pans) 1/2 tsp salt

Ingredients

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How to Make Pull-Apart Pumpkin Bread: In bowl of a mixer, add 3/4 cup warm milk, sprinkle top with 1/2 Tbsp yeast and let sit for 7 min.

INSTRUCTIONS

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Whisk in 1/2 cup flour and 2 Tbsp sugar then whisk in 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven** for 25-30 min or at room temp 35-45 min. It will be puffy.

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Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and 1/2 tsp salt. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of the bowl while mixing. 

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You may need an extra 1-2 Tbsp flour. Once all flour is in, continue kneading on speed 2 for 10 min. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size. Generously dust flour over a clean work surface and place dough in the center. 

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Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula. Stir together 1/4 cup brown sugar, 1 Tbsp cinnamon and 1/2 tsp pumpkin spice and sprinkle it all evenly over buttered dough.  Enjoy!

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