Ready in: 2 hours · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 3 days.
Quick Answer
This Pumpkin Spice Pull-Apart Bread is a festive, soft, and gooey delight perfect for the holiday season.
As the crisp autumn air settles into New York City and leaves crunch underfoot, I find my thoughts drifting toward the comforting spices of the season. With Thanksgiving and Christmas around the corner, I can already envision gatherings with family and friends-where warm desserts take center stage. One recipe that embodies the spirit of the season is my Pumpkin Spice Pull-Apart Bread. It's a delightful fusion of soft, pillowy bread and the irresistible flavors of pumpkin spice, perfect for enjoying with a steaming cup of coffee or tea.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfectly captures the cozy flavors of autumn and the holiday season.
- Easy to prepare, making it a great choice for both novice and experienced bakers.
- Delightfully pulls apart into soft, sweet pieces-ideal for sharing with family and friends.
- Versatile enough to serve as a breakfast treat or a festive dessert.
Ingredients
This delightful recipe combines simple ingredients for a mouthwatering treat.
Dry Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- ⅓ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
Other
- Cooking spray or butter (for greasing)
How to Make Pumpkin Spice Pull-Apart Bread (Step-by-Step)
This recipe is straightforward and enjoyable, allowing you to create a warm, spiced bread perfect for any occasion.
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, cinnamon, nutmeg, ginger, and salt. The warm aroma of the spices swirling through the air is a comforting reminder of holiday baking.
Step 2: Mix Wet Ingredients
In a separate bowl, combine the pumpkin puree, warmed whole milk, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy, a vibrant orange hue that brings the essence of fall into your kitchen.
Step 3: Combine the Mixtures
Pour the wet ingredients into the dry ingredients. Stir until a dough begins to form. It may feel a bit sticky, and that's perfectly okay; it means it's going to be soft and tender after baking.
Step 4: Knead and Rise
Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth. Place the kneaded dough in a greased bowl, cover it with a warm kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size. This is a great time to enjoy the aroma filling your kitchen as it rises.
Step 5: Prepare for Pulling Apart
Once risen, punch down the dough gently, then divide it into approximately 12 equal pieces. Roll each piece into a small ball. This action-rolling the dough-was my favorite part to feel the soft texture beneath my fingers.
Step 6: Layering the Flavors
Melt a few tablespoons of butter in a shallow dish and, if desired, mix with some cinnamon and sugar. Dip each dough ball into the buttery goodness before stacking them in a greased 10-inch cast-iron skillet or round cake pan. The anticipation builds as the dough layers begin to take shape; I can already imagine the buttery, sweet bites!
Step 7: Final Rise
Cover the pan again, allowing the dough to rise for another 30 minutes. The yeast will work its magic, creating an airy texture we all crave.
Step 8: Bake
Preheat your oven to 350°F (175°C), and once the dough has risen again, bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. The transformation from dough to bread is always a treat to witness.
Step 9: Glaze and Serve
For the glaze, whisk together powdered sugar and milk until smooth. Drizzle this over the warm bread right out of the oven. Watch it seep into the crevices; it's almost an art form.
Common Mistakes to Avoid
- Over-kneading the dough: Knead just until smooth; overworking can make the bread tough.
- Not allowing enough rising time: Give the dough enough time to rise for the best texture.
- Skipping the glaze: It adds a sweet finish that amplifies the flavors and makes for a beautiful presentation.
Tips and Tricks for Success
- Ensure your milk is warm, but not hot, to activate the yeast effectively.
- Use a kitchen scale for accurate measurements when possible.
- Let the bread cool slightly before drizzling the glaze for a neater presentation.
- Experiment with different spices, like allspice or cloves, for a unique flavor profile.
- Warm the bread slightly before serving to enhance the flavors and aroma.
Variations
- Substitute almond milk for whole milk for a dairy-free version.
- Use brown sugar instead of granulated sugar for a richer flavor.
- Add chopped nuts, like pecans or walnuts, for added texture.
- Incorporate chocolate chips for a sweet twist.
- Try adding dried cranberries for a festive touch.
How to Serve
- Serve warm, pulling apart each piece to enjoy the gooey, sweet flavor.
- Pair a slice with a dollop of whipped cream cheese for a decadent bite.
- Enjoy as a delightful breakfast treat or festive dessert.
- Present as a stunning centerpiece during any holiday gathering or cozy brunch.
Make Ahead and Storage
- Make Ahead: You can prepare the dough a day in advance; just store it in the refrigerator after the first rise. Allow it to come to room temperature before proceeding with the shaping and second rise.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days.
- Reheating: To reheat, simply warm individual pieces in the microwave for about 10-15 seconds or in a preheated oven for a few minutes.
- Freezing: Wrap tightly in plastic wrap and then foil to prevent freezer burn; it can be frozen for up to 3 months.
Recipe Notes / What I Learned
Every time I make this Pumpkin Spice Pull-Apart Bread, I'm reminded of the joy of creating something special to share at the table. When made with love, even the simplest ingredients can transform into a festive delight that warms the heart during chilly holiday celebrations.
Yield and Serving Size
Yield: 12 servings · Serving Size: 1 piece
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 4g protein · 30g carbs · 10g fat
Delicious Pumpkin Spice Pull-Apart Bread for Fall
Equipment
- Mixing bowl
- Whisk
- 10-inch cast-iron skillet or round cake pan
- Kitchen towel
- Oven
Ingredients
Group: Dry Ingredients
- 4 cups all-purpose flour
- 1 packet instant yeast (2 ¼ teaspoons)
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. salt
Group: Wet Ingredients
- 1 cup canned pumpkin puree
- ⅓ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp. vanilla extract
Group: For the Glaze
- ½ cup powdered sugar
- 2 Tbsp. milk
- Cooking spray or butter (for greasing)
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine the pumpkin puree, warmed whole milk, melted butter, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes. Place in a greased bowl, cover, and let it rise for about 1 hour.
- Once risen, punch down the dough gently, then divide into 12 equal pieces and roll each into a ball.
- Melt butter in a shallow dish and mix with sugar and cinnamon. Dip each dough ball into the mixture and stack in a greased pan.
- Cover the pan and let the dough rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.
- Whisk together powdered sugar and milk for glaze and drizzle over the warm bread.
Notes
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it thoroughly before using it in the recipe. Canned pumpkin puree is often more convenient and has a consistent texture.
How do I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum. Keep in mind that the texture may differ slightly from the original recipe.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough up to the first rise, then refrigerate it overnight. Allow it to come to room temperature before proceeding with the next steps on the day you plan to bake it.
