This Pumpkin Pull-Apart Loaf is a warm treat that smells like fall! Made with soft, fluffy dough and tasty pumpkin spice, it’s perfect for sharing with friends or family.
Honestly, it’s hard to stop at just one piece! I love to enjoy it fresh out of the oven with a little butter. Who can resist that cozy flavor? 🎃
Key Ingredients & Substitutions
Warm Milk: Use warm milk (about 110°F) to help activate the yeast. If you’re dairy-free, almond or oat milk works well too. Just warm it slightly, as you don’t want it to be too hot.
Pumpkin Purée: You can use canned pumpkin for convenience or make your own by roasting and blending fresh pumpkin. Both options give you that lovely pumpkin flavor, though I prefer homemade for freshness!
Active Dry Yeast: Make sure your yeast is fresh for the best rise! If you don’t have active dry yeast, instant yeast can be used directly without proofing in warm milk. Just mix it into the dry ingredients.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves brings warmth. If you’re out of any, you can use pumpkin pie spice as a substitute—just adjust the amounts to your taste!
How Do I Knead the Dough Correctly?
Kneading the dough is essential for developing gluten, which gives the loaf its airy texture. Here’s how to do it effectively:
- Flour your surface lightly and place the dough on it.
- Push down and away with the heel of your hand, stretch it out slightly.
- Fold the dough back over itself, then give it a quarter turn and repeat.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle a little flour as you go.
This helps break down the dough’s fibers, making it rise beautifully in the oven!
How to Make Pumpkin Pull-Apart Loaf
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (about 110°F/43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ½ cup pumpkin puree (canned or homemade)
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3¼ to 3½ cups all-purpose flour
- 4 tablespoons unsalted butter, softened
For the Filling:
- 6 tablespoons unsalted butter, melted
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- A pinch of ground nutmeg
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 2 hours for the total rise and baking time, plus an additional 15 minutes for preparation. So, in about 2 hours and 15 minutes, you can have a delightful pumpkin pull-apart loaf ready to enjoy!
Step-by-Step Instructions:
1. Activate Yeast:
In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This tells you that the yeast is alive and ready to work!
2. Prepare Dough:
Add the pumpkin puree, sugar, egg, salt, cinnamon, nutmeg, ginger, cloves, and softened butter to the yeast mixture. Mix everything together until it’s well combined.
3. Add Flour:
Gradually add 3¼ cups of flour to the mixture. Stir until you get a soft dough. If the dough is too sticky to handle, add more flour a bit at a time until it’s slightly sticky but workable.
4. Knead Dough:
Turn the dough out onto a floured surface. Knead it for 8-10 minutes until it’s smooth and elastic. This step helps develop the structure of the bread!
5. First Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
6. Prepare Filling:
In a small bowl, mix the brown sugar, cinnamon, and nutmeg. This will be the delicious filling for your loaf!
7. Shape Loaf:
Once the dough has risen, gently punch it down to release air. Roll it out on a floured surface into a rectangle about 12×15 inches.
8. Add Filling:
Brush the melted butter evenly over the rolled dough. Sprinkle the cinnamon sugar mixture generously over the butter to make it flavorful!
9. Cut and Stack:
Using a sharp knife or a pizza cutter, cut the dough into about 6 equal strips widthwise. Stack these strips on top of each other to create layers of deliciousness.
10. Slice and Arrange:
Slice the stacked strips into about 3 equal pieces each. You’ll have small squares of dough filled with the sweet mixture! Arrange these squares standing up, side by side, in a greased loaf pan.
11. Second Rise:
Cover the loaf pan with a kitchen towel and let it rise again for about 45 minutes until the dough is puffy and doughy.
12. Bake:
Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes until it’s golden brown on top and cooked through.
13. Make Glaze:
While your loaf is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk for your preferred drizzling consistency!
14. Glaze Loaf:
Once the loaf is baked and slightly cooled, drizzle the glaze over the top for that sweet finish.
15. Serve:
Slice and serve the pumpkin pull-apart loaf warm or at room temperature. Pull apart the pieces to enjoy the soft, spiced goodness!
This pumpkin pull-apart loaf is not just a treat for the stomach; it’s a delight for the senses with its aroma and taste. Enjoy it with a cup of coffee or tea for the perfect cozy moment!
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Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Make sure to drain any excess moisture for the best results!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. Start with 50% whole wheat and 50% all-purpose flour to maintain some lightness in the loaf!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can slice the loaf and wrap individual pieces in plastic wrap, then freeze for up to 2 months. Just thaw at room temperature before enjoying!
Can I Make This Recipe Vegan?
Yes! To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and vegan butter in the recipe. Enjoy the same delicious flavors while keeping it dairy-free!