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Pumpkin Pull Apart Bread

Pumpkin Pull-Apart Bread

Color Me Meg



  • 2 Tbsp unsalted butter
  • 1/2 cup milk
  • 2 1/4 teaspoons 1 envelope active dry yeast
  • 3/4 cup pumpkin puree
  • 1/4 cup white sugar
  • 1 tsp salt
  • 2 1/2 cups bread flour
  • 1 cup white sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 Tbsp unsalted butter

Buttered Coconut Glaze

  • 2 Tbsp unsalted butter
  • 1/8 cup brown sugar
  • 1 1/2 Tbsp milk
  • 3/4 cup powdered sugar
  • 1 tsp coconut extract


  • In a saucepan over medium-high heat, brown 2 tablespoons of butter. Once it turns brown, remove the from the heat and slowly add the milk, return to stove and heat through.
  • Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still warm {cooled enough to touch, but not hot}. Add yeast and 1/4 cup of sugar, allowing to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
  • Then add the the pumpkin, salt, and 1 cup of flour.
  • Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. It will pull away from the bowl.
  • Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place until doubled in size {about 60-90 minutes}
  • While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, making sure the sugar evenly absorbs the butter. It will look like a dark, wet sand. Set aside.
  • Grease and flour a 9×5 loaf pan and set aside.When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
  • In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
  • Just as it's done baking, make the glaze: heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the coconut and powdered sugar. Pour/spread over the top of the bread.
  • Try {and ultimately fail} at not eating the bread while it's warm.
Tried this recipe?Let us know how it was!