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Recipe by:

Dana Ramsey

Delicious Pumpkin Spice Pull-Apart Bread for Fall

This Pumpkin Spice Pull-Apart Bread is a festive, soft, and gooey delight perfect for the holiday season.
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

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)

Equipment

  • Mixing bowl
  • Whisk
  • 10-inch cast-iron skillet or round cake pan
  • Kitchen towel
  • Oven

Method
 

  1. In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, cinnamon, nutmeg, ginger, and salt.
  2. In a separate bowl, combine the pumpkin puree, warmed whole milk, melted butter, eggs, and vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir until a dough begins to form.
  4. 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.
  5. Once risen, punch down the dough gently, then divide into 12 equal pieces and roll each into a ball.
  6. 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.
  7. Cover the pan and let the dough rise for another 30 minutes.
  8. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.
  9. Whisk together powdered sugar and milk for glaze and drizzle over the warm bread.

Notes

Let the bread cool slightly before drizzling the glaze for a neater presentation.