Pull-Apart Pumpkin Bread Recipe (2024)

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Make pumpkin bread this once and you’ll make it over and over! Imagine cinnamon rolls + pumpkin pie + an irresistible cinnamon glaze and you have this pull-apart pumpkin bread! This recipeis a hit everywhere it goes.

Everything about it is goodfrom themelt-in-your mouth soft centers tothe cinnamon glaze that meltsinto every groove. You’ll want this glaze on all your pumpkin-baked goods. It’s truly THAT GOOD!

This is a treat for breakfast, brunch or dessert and is sure to become a Fall favorite in your home as well. It’s well loved by kids and adults and you don’t even have to slice it! Portionseasily pull apart from the loaf to expose gorgeous swirls of pumpkin spice.

P.S. This recipe makes 2 loves and you will love themake-ahead option so you can enjoy this freshly baked pumpkin bread in the morning!The last picture has your name written all over it! 😉

Ingredients for Pull-Apart Pumpkin Bread:

3/4cup warm milk (not hot) tip: microwave cold milk40 seconds
1/2 Tbsp active dry yeast
3/4 cup pumpkin puree (not pumpkin pie filling), or use well-drained homemade puree
4 Tbsp granulated sugar, divided
3 1/2 cups all-purpose flour *measured correctly + 1-2 Tbsp (465 grams) *See note on measuring
1 large egg, room temp
2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to greasepans)
1/2 tsp salt

*Watch our easy video tutorial on how to measure correctly

Fillingfor Pull-Apart Pumpkin Bread:

7Tbsp unsalted butter, softened, divided (6 for the filling and 1 Tbsp to brush tops)
1/4 cup light brown sugar, packed (64 grams)
1 Tbsp ground cinnamon
1/2 tsppumpkin pie spice

Ingredients for Cinnamon Glaze:

1 cup powdered sugar
2tsp ground cinnamon
5-6Tbsp heavy cream or half and half

What You’ll Need:

2 Bread Pans, An electric stand mixer (unless you want to knead by hand), Rolling Pin

How to Make Pumpkin Pull-Apart Bread:

1. In bowl of anelectric mixer, add 3/4 cup warm milk, sprinkle top with 1/2 Tbsp yeastand let sit for 7min.

2. Whisk in 1/2 cup flour and 2 Tbsp sugar then whisk in 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven** for 25-30minutes or at room temp 35-45 min. It will be puffy.

3. Whisk in 1 egg, 1 Tbsp melted butter,remaining 2 Tbsp sugar, and 1/2 tsp salt.

4. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate between each addition). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of the bowl while mixing. You may need an extra 1-2 Tbsp flourdepending on how you measured it. Once all flour is in, continue kneading on speed 2 for 10 minutes. Cover with plastic wrap and let rise in awarm oven** for 1 hour or at room temp 2 hours. Dough should double in size.

5. Generously dust flour over a cleanwork surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and rollinto an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.

6. Stir together1/4 cup brown sugar, 1 Tbsp cinnamon and 1/2 tsp pumpkin spice and sprinkleit all evenlyover buttered dough.

This is a very exciting step for little helpers!

7. Roll the dough up starting with the longer side, keeping a tight roll. Push ends in slightly to make them a little more uniform then slice in half. Sliceboth halves into 1″ pieces, keeping the dough rounds connected at the base (don’t cut all the way through).

Butter 2breadpans with 1/2 Tbsp butter each then transfer the sliced dough halves into buttered pans, connected side down. Gently pull the sliced rounds into opposite directions to create a layered effect.

(Note: ifbaking the following day, see notes***). Cover with plastic and let rise in a warmoven**for 30-45 minutesor at room temperature for 1 to 1 1/2 hours or until puffy.

8. Brush each loaf with 1/2 Tbsp melted butter and Bake at 350˚F for 22-25 min. I think it’s perfect at 23 minutes. Bread will be a light golden brown. Let bread cool in pan 10 minutes then apply glaze (see instructions below) generously over the top ofeach loaf while inside the pan.

How to Make the Cinnamon glaze:

1. Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves

To serve, each “cinnamon roll” pulls apart into perfect serving sizes. No need to slice it! 🙂

I want you to experience this pull-apart pumpkin bread! Just be aware –it has been know to disappear in seconds! 😉