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Pumpkin Pull-Apart Bread

Bread swirled with a pumpkin filling and topped with a maple glaze.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 20 minutes
Servings 12
Author Ellie Haley

Ingredients

For Dough:

  • 1 cup warm milk
  • 2 teaspoons (6 grams) active dry yeast
  • 2 large eggs
  • ⅓ cup (38 grams) unsalted butter melted, but not hot
  • 4 ½ cups (540 grams) all-purpose flour
  • ½ cups (99 grams) granulated sugar
  • 1 teaspoon salt

For Filling:

  • 15 ounce can (425 grams) pumpkin puree
  • 1 large egg
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

For Glaze:

  • ¼ cup (53 grams) light brown sugar
  • ½ 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 12x15".
  • 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.