Description
This warm pumpkin pull-apart bread brings soft, buttery layers and cozy fall spice to the table. Bake it fresh for an irresistible breakfast, brunch, or autumn treat.
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (120 ml) warm whole milk
- 1/2 cup (120 g) pumpkin puree
- 1 large egg
- 4 tablespoons (56 g) unsalted butter, melted
- 4 tablespoons (56 g) unsalted butter, softened
- 1/3 cup (67 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 tablespoon (15 ml) maple syrup
- 1 cup (120 g) powdered sugar
- 1 to 2 tablespoons (15 to 30 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Warm the milk, then stir in the sugar and yeast. Let stand for 5 to 10 minutes until slightly foamy.
- Add pumpkin puree, egg, melted butter, and salt. Gradually mix in the flour until a soft dough forms.
- Knead the dough for 6 to 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 60 to 90 minutes until doubled.
- Mix softened butter, brown sugar, cinnamon, pumpkin pie spice, and maple syrup to make the filling.
- Roll the risen dough into a 12 x 18-inch rectangle.
- Spread the filling evenly over the dough.
- Cut the dough into evenly sized pieces that fit inside a greased 9 x 5-inch loaf pan.
- Stack the pieces loosely in the pan and cover. Let rise for 30 to 45 minutes.
- Bake at 350°F (175°C) for 35 to 45 minutes, covering loosely with foil if the top browns too quickly.
- Cool for 10 to 15 minutes, then drizzle with the powdered sugar, milk, and vanilla glaze.
- Serve warm and gently pull apart the pumpkin-spiced layers.
- Prep Time: 10
- Cook Time: 15
- Category: Bakimg