Pumpkin Pull-Apart Bread

Guys, it is finally starting to feel like fall and my heart is so happy. I’m ready to dive headfirst into fall baking and this Pumpkin Pull-Apart Bread with maple glaze was the first thing on my list (see my other pumpkin recipe here!). I wish more than anything that they made a candle that smelled the way this bread smelled. It would be constantly sold out. I would make this bread again just for the smell, but it also tastes amazing and you will not be disappointed.

Pumpkin Bread BLOG (3 of 3)

This Pumpkin Pull-Apart Bread is made like cinnamon rolls. It is rolled out thin, spread with filling, rolled up, and cut into slices. Those slices are then piled on top of each other and placed in a bread pan. Once baked this makes the bread easy to pull apart and devour.

Pumpkin Bread BLOG (1 of 3)

The filling is made with pumpkin puree, an egg, sugar, pumpkin spice (you can buy this premade or find my recipe here), and vanilla. The maple glaze is made with light brown sugar, powdered sugar, butter, heavy cream, and maple extract. This is the same glaze I use for my Maple Walnut Scones. I have talked about The Watkins Co. Maple Extract before and I still cannot recommend it enough! It is perfect for fall baking and I don’t think anything could taste bad with this Maple Extract.

Pumpkin Bread BLOG (2 of 3)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Pumpkin Pull-Apart Bread

Bread swirled with a pumpkin filling and topped with a maple glaze.
Prep Time20 mins
Cook Time1 hr
Resting Time1 hr
Total Time2 hrs 20 mins
Keyword: bread, maple, maple glaze, pumpkin, pumpkin spice
Servings: 12

Ingredients

For Dough:

  • 1 cup warm milk
  • 2 teaspoons (6 grams) active dry yeast
  • 2 large eggs
  • 1/3 cup (38 grams) unsalted butter melted, but not hot
  • 4 1/2 cups (540 grams) all-purpose flour
  • 1/2 cups (99 grams) granulated sugar
  • 1 teaspoon salt

For Filling:

  • 15 ounce can (425 grams) pumpkin puree
  • 1 large egg
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

For Glaze:

  • 1/4 cup (53 grams) light brown sugar
  • 1/2 cup (57 grams) powdered sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons maple extract

Instructions

For Dough:

  • Pour the warm milk and active dry yeast in the bowl of a stand mixer fitted with a dough hook and allow to sit for 5 minutes.
  • Add the eggs, butter, flour, sugar, and salt. Turn the mixer on low until the ingredients are combined.
  • Turn mixer to medium and mix for 5-7 minutes. The dough should be smooth, but still sticky.
  • Spray a large bowl with non-stick spray and place the dough in the bowl.
  • Cover the bowl with a towel and put bowl in a warm place to rise for 30 minutes. The dough should double in size.

For Filling:

  • While the dough rises, make the filling.
  • In a small bowl combine the pumpkin puree, egg, sugar, pumpkin spice, and vanilla. Whisk until fully combined and smooth. Set aside.

For Dough:

  • When the dough has properly risen sprinkle a generous amount of flour on a clean and dry surface.
  • Turn the dough out onto the floured surface and roll out into a rectangle about 12×15".
  • Dust off any excess flour and spread the filling out to the very edges of the dough.
  • Starting at the long edge closest to you, tightly roll the dough up and brush off any excess flour on the outside as you go.
  • Using a sharp knife cut the dough into pieces about 2 inches thick.
  • Spray a bread pan with non-stick spray.
  • Lightly press each piece to flatten it slightly and stack six pieces of dough on top of each other. Turn the dough sideways and place them in the bread pan.
  • Repeat until all of the pieces of dough are in the bread pan. If any of the filling came out, spread it on top of the dough.
  • Cover the bread pan with a towel and set it a warm place. Allow to rise for 30 minutes.
  • Preheat the oven to 375 degrees (F).
  • When the dough has risen place in the oven and bake for 30 minutes, then cover with foil and bake for another 30 minutes.
  • Remove from oven and allow to cool.

For Glaze:

  • Combine all of the ingredients in a small saucepan and place over medium heat. Whisk until smooth and well combined.
  • Allow the mixture to come to a gentle boil and remove from heat.
  • Pour the glaze over the cooled bread.

Pumpkin Pull-Apart Bread

  1. In the bowl of a stand mixer (I have this one) fitted with a dough hook add the warm milk and yeast. Allow it to sit for 5 minutes to activate the yeast.
  2. Add the eggs, butter, flour, sugar, and salt and mix on low until combined.
  3. Turn the mixer up to medium speed and mix for 5-7 minutes. The dough should be smooth but still sticky.
  4. Spray a large bowl with non-stick spray and place the dough in the bowl.
  5. Cover with a clean towel and put the bowl in a warm place (I always use the top of my fridge) to rise for 30 minutes. The dough should double in size.

Pumpkin Filling

  1. While the dough rises, make your filling.
  2. In a small bowl combine the pumpkin puree (make sure you’re not using pumpkin pie filling), egg, sugar, pumpkin spice (you can buy this or find my recipe here), and vanilla. Whisk until fully combined and smooth. Set aside.

Pumpkin Pull-Apart Bread

  1. When the dough has properly risen sprinkle a clean and dry surface with a generous amount of flour.
  2. Turn the dough out onto the floured surface and roll into a rectangle measuring about 12×15″. You will probably need to put more flour on top of the dough and on the rolling pin to prevent sticking.
  3. Dust off any excess flour and spread the filling evenly all the way to the edges of the dough.
  4. Starting at the long edge closest to you, tightly roll the dough up and brush off any excess flour of the outside as you go.
  5. Use a sharp knife and cut the dough into pieces about 2 inches thick.
  6. Spray a bread pan with non-stick spray. I used this bread pan.
  7. Lightly press each piece to flatten it slightly and stack six pieces of dough on top of each other. Turn the dough sideways and place it in the bread pan.
  8. Repeat with the rest of the dough. If any of the filling falls out, just spread it on top of the dough.
  9. Cover the bread pan with a clean towel and set in a warm place for 30 minutes to allow the dough to rise.
  10. Preheat your oven to 375 degrees (F).
  11. When the dough has properly risen bake for 30 minutes, then cover with foil and bake for 30 more minutes. The foil will stop the bread from getting too brown. It can be hard to tell when the bread is properly baked through, so you can stick a thermometer in the middle and you will know it is finished baking when the temperature reaches 190 degrees (F).
  12. Remove from oven and allow to cool.

Maple Glaze

  1. Combine all of the ingredients in a small saucepan over medium heat. Whisk until smooth and well combined.
  2. Allow the mixture to come to a gentle boil and remove from heat.
  3. Pour the glaze over the cooled bread.

Like this post? Visit my Recipe page to see more like it!

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