Pumpkin Pull Apart Bread

I woke up Sunday morning and I had an insatiable craving for a pumpkin pull apart bread. Thin sheets of pumpkin bread stuck together and doused in cinnamon, sugar and glaze. This bread was half devoured 5 minutes after I finished photographing.

It was everything I had been craving. I made pumpkin pull apart buns last year, but I wanted to try out another recipe for this bread.

I kept coming across the same one on several sites, which is usually a good sign. I didn’t have a lot of time, so I modified the recipe to make it go by faster.

My bread squares weren’t quite as evenly cut as they should have been because I didn’t roll out the dough into a perfect rectangle. I also left out the browned butter step. While I absolutely love the taste of brown butter, it adds some more time to the recipe and more dishes. Definitely if you have the time, check out the full recipe, but this is my modified version which still tasted wonderfully.

I could not stop eating this bread. I love pulling it apart, square by square. This is a perfect Fall weekend breakfast treat.

Pumpkin Pull Apart Bread


For the bread:
2 Tbsp unsalted butter (melted)
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

For the cinnamon sugar mix and glaze:
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter (melted)


1. Heat milk in microwave for about 15-20 seconds until it reaches 100F. Pour into mixing bowl of stand mixer. Add in yeast and let it bubble and sit for about 5 minutes. Add in melted butter, pumpkin, sugar, salt and mix until smooth. Add in flour, 1/2 cup at a time, mixing on low speed with a dough hook attachment until dough comes together. Knead dough on medium high speed for about 5 minutes.
2. Place dough in an oiled glass bowl and cover with a towel or plastic wrap. Place in a warm place and let rise until double in size, about 1 hour.
3. Roll out dough to a 12 x 20 inch rectangle on a floured pastry board. In a separate small bowl, combine sugar, cinnamon, nutmeg and mix together. Brush melted butter over surface of dough. Sprinkle cinnamon sugar mixture on top, spreading evenly. Press gently into dough with palm of hand.
4. Slice dough into 6 even sections. Stack strips and then cut each strip into 6 squares. Line a 9x5 baking pan with parchment paper or grease the pan. Stack slices vertically into pan. Let dough rise in a warm place for another 45 minutes. Make sure to cover pan so that dough does not dry out.
5. Preheat oven to 350F. Bake bread for about 30-40 minutes until tops of bread turn a dark golden brown. I took mine out at 33 minutes.
6. A puddle of glaze will form at the bottom of the bread. Before serving, brush or drizzle top of bread with the glaze. You can also refer to the original recipe to a separate butter rum glaze recipe but this saves time.

Adapted from Sunny Side Up

All images and content are © Kirbie's Cravings.

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4 comments on “Pumpkin Pull Apart Bread”

  1. This looks amazing! I’ve had pull apart bread bookmarked forever to try but I hate working with yeast, so….

  2. I’ve never made pull apart bread but you are giving me the courage. Or maybe I’ll ask my mom to help make it with the kids lol. Thanks for posting the recipe!

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