This Pumpkin Pull-Apart Loaf is soft, sweet, and bursting with pumpkin flavor! It’s made with fluffy dough swirled with a mix of pumpkin and warm spices, perfect for fall.
Just pulling apart the slices is half the fun! I love enjoying a piece warm with a little butter—hello, cozy vibes! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the dough’s structure. If you want a healthier option, use whole wheat flour, but you may need to adjust the liquid slightly as it absorbs more moisture.
Pumpkin Puree: It gives the loaf its signature flavor and moisture. If you can’t find it, sweet potato or butternut squash puree works great as a substitute. It offers a similar texture and sweetness.
Yeast: Active dry yeast makes the dough rise. If you’re out, you can use instant yeast instead, as it doesn’t need to be activated separately. Just mix it directly into your dry ingredients!
Spices: Pumpkin pie spice is convenient, but you can mix your own with cinnamon, nutmeg, ginger, and cloves. I feel this custom blend often adds a more vibrant flavor. Adjust based on your taste preferences!
How Can You Achieve a Soft and Fluffy Dough?
The key to well-textured dough lies in kneading and rising properly. Begin by mixing your ingredients until combined. When kneading, aim for a smooth, elastic finish—this builds gluten, making your loaf fluffy.
- Ensure your milk is warm (not hot) for activating the yeast. A temperature around 110°F is ideal.
- Knead the dough for about 6-8 minutes. If it’s too sticky, sprinkle in a bit more flour until it’s manageable.
- While rising, keep the dough covered in a warm area. If you’re short on time, a slightly warmed oven (turned off) can help it rise quicker.
By paying attention to these steps, you’ll set yourself up for a beautifully soft pull-apart loaf that everyone will love!
How to Make Pumpkin Pull-Apart Loaf
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour, divided
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 cup warm milk (about 110°F)
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- 1 tsp pumpkin pie spice or a mix of ground cinnamon, nutmeg, ginger, and cloves
For the Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Optional:
- Coarse sugar for sprinkling on top
How Much Time Will You Need?
This delicious Pumpkin Pull-Apart Loaf will take about 15-20 minutes for preparation and 1.5 to 2 hours for rising and baking. Overall, you can expect a total time of around 2 to 2.5 hours, including cooling before serving. The best part? Just let it rise while you relax!
Step-by-Step Instructions:
1. Prepare the Dough:
Start off by combining the warm milk and yeast in a small bowl. Let the mixture sit for about 5-10 minutes until it gets foamy – this means your yeast is alive and ready to go! In a large bowl, whisk together 2 1/4 cups of flour, granulated sugar, salt, and pumpkin pie spice. Then, in another bowl, mix together the pumpkin puree, melted butter, and egg. Now it’s time to combine everything: pour the yeast mixture and pumpkin mixture into the dry ingredients. Stir until mixed well.
Next, gradually add the remaining 1 cup flour, about 1/4 cup at a time, until your dough is soft and slightly sticky but still manageable. Knead the dough on a floured surface for about 6-8 minutes until you have a smooth and elastic texture. Place this dough in a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.
2. Make the Filling:
While the dough is rising, let’s prepare the filling. In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and optional ground nutmeg together until creamy and well combined. This delicious mixture is what will make your loaf delightful!
3. Assemble the Loaf:
Once the dough has risen, gently punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, roughly 12 x 16 inches. Evenly spread the cinnamon-sugar butter mixture over the entire surface. Then, cut the rectangle into 2-inch wide strips.
Stack the strips on top of each other, and then cut them into smaller pieces about 2 inches wide. Place these pieces standing upright, side-by-side, in a greased 9×5 inch loaf pan, leaving a bit of room for the dough to expand. Cover this loaf with a towel and let it rise for another 30-45 minutes until it puffs up beautifully!
4. Bake:
Preheat your oven to 350°F (175°C). Now it’s time to bake that delicious loaf! Bake for 35-40 minutes, or until it turns golden brown and is cooked through. If you notice that the top is browning too quickly, loosely cover it with foil to prevent burning. Once baked, remove the loaf from the oven and let it cool for 10-15 minutes in the pan.
5. Glaze:
While your loaf is cooling slightly, let’s make the glaze! Mix the powdered sugar, milk, and vanilla extract until you achieve a smooth consistency. Drizzle this lovely glaze over your warm loaf and sprinkles some coarse sugar on top if you’d like to add some extra sparkle and crunch!
6. Serve:
Your Pumpkin Pull-Apart Loaf is ready to enjoy! Serve it warm or at room temperature, and take pleasure in pulling apart the soft, pumpkin-spiced layers. This loaf is perfect for sharing with friends and family, especially with a cozy cup of coffee or tea. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin can be used! Just make sure to cook and puree it until smooth. You’ll need about a small sugar pumpkin for 1/2 cup of puree. Strain any excess moisture to prevent the dough from being too wet.
What Should I Do If My Dough Doesn’t Rise?
If your dough doesn’t rise, it may be due to inactive yeast. Ensure your yeast is fresh and that the milk was not too hot, which can kill the yeast. To troubleshoot, you can place the dough in a warmer spot or create a warm environment by placing it in an oven set to the lowest temperature, then turned off.
How to Store Leftovers?
Store any leftover Pumpkin Pull-Apart Loaf in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it, but be aware that this may affect the texture slightly. You can also freeze the loaf for up to 3 months; just wrap it tightly in plastic wrap and foil before freezing.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the dough and filling ahead of time. Chill the assembled loaf in the refrigerator overnight, and let it come to room temperature before baking. Allow an additional rising time if needed before baking.