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.
Servings: 12 servings
Calories: 220kcal
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
Let the bread cool slightly before drizzling the glaze for a neater presentation.