You have fabulous weekend plans. You’ll need someone you love very dearly, your appetite, and a loaf of Pumpkin Pull Apart Bread, a.k.a. the best thing to happen to any of us since Nutella, DVR, or Daniel Craig as James Bond.

Pumpkin Pull Apart BreadHere’s how it goes down: You begin at one end of the Pumpkin Pull Apart Bread; your friend begins at the other. Twenty minutes later, you meet in the middle with the simultaneous, elated realization that this bread (and ok, each other) are the only two things you need to be deliriously happy for the rest of your lives.

Pumpkin Pull Apart Bread

Pumpkin Pull Apart Bread is layer upon pillowly layer of brown butter, cinnamon-sugar bliss. We’re talking sweet golden pumpkin dough, slathered in brown butter, bathed in brown sugar and fall spices, stacked together piece by piece. Each fluffy slice is prime for peeling and popping right into your mouth. It’s all your favorite things about pumpkin bread, cinnamon rolls, and monkey bread baked into a single, beautiful creation. Happiness, guaranteed.

Pumpkin Pull Apart Bread. Every gooey bite is dripping with cinnamon sugar. A must bake for fall and holiday breakfast! Tastes like a pumpkin cinnamon roll, but even better.

Pumpkin Pull Apart BreadSpeaking of happiness, I need to tell you something: I baked (and devoured) two loaves of Pumpkin Pull Apart Bread in 48 hours. Best. Weekend. Ever. I’m already plotting to make it for my family on Thanksgiving morning (hi, mom!)…and next weekend for Ben and myself. Pumpkin Pull Apart Bread is too good to wait.

For Pumpkin Pull Apart Bread, I rely on my bread-baking BFF: Red Star Platinum Yeast. Whether I’m making Honey Swirled Coffee Cake, Cinnamon Swirl Bread, or No Knead Oatmeal Bread, Red Star Yeast is the only brand I use, because it’s foolproof. If baking bread gives you the heebie-jeebies, take a deep breath, grab yourself a bowl of ice cream (or glass of wine), and settle in with Red Star Yeast’s baking tips, which guide you through the entire process. For more inspiration, follow Red Star Yeast on Facebook, Twitter, Pinterest and Google Plus. You are going to dominate this whole bread thang!

Pumpkin Pull Apart Bread

Recipe for a weekend you will not regret: You + a friend + Pumpkin Pull Apart Bread. Layer by luscious layer, pull apart the sweet pumpkin dough from both ends, munch away to the pumpkin-cinnamon-brown-butter heavens, and may the best (wo)man be the first to reach the middle.

Pumpkin Pull Apart Bread

Layers of pumpkin dough, cinnamon filling, spices stacked together for the perfect fall treat. Just like pumpkin cinnamon rolls, but in an even more fun shape!

Ingredients

For the Dough:

  • 1/4 cup unsalted butter — (4 tablespoons)
  • 1 1/2 cups all-purpose flour — plus about 1/2 cup additional for kneading
  • 1 1/2 cups whole wheat pastry flour — or use substitute all purpose flour
  • 2 tablespoons brown sugar — light or dark
  • 2 tablespoons granulated sugar
  • 1 package Red Star Platinum Instant Yeast — (1/4 ounce or about 2 1/4 teaspoons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 1/2 cup 1% low-fat milk — or whole milk, heated until very warm but not hot (120 degrees F – 130 degrees F)
  • 2/3 cup pumpkin puree — do not use pumpkin pie filling
  • 1 large egg — lightly beaten
  • 1 teaspoon pure vanilla extract

For the Filling:

  • 1/4 cup unsalted butter — (4 tablespoons)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar — light or dark
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt

Instructions

  1. In a small saucepan, brown butter: Melt butter over medium heat until it begins to foam and sputter, swirling the pan occasionally. Continue to heat and swirl until it begins to smell nutty, its color darkens, and small gold bits form on the bottom of the saucepan. Remove from heat immediately and set aside to cool slightly.
  2. In a bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine 1 and 1/2 cups all purpose flour, whole wheat pastry flour, brown sugar, granulated sugar, yeast, salt, cinnamon, nutmeg, ginger, and cardamom. With a small whisk, stir the browned butter to scrape up any brown bits, then pour into the dry ingredients. Add the warm milk, pumpkin, egg, and vanilla. Mix on medium speed (or by hand with a wooden spoon) just until the dough comes together.
  3. If using a standing mixer: Switch to a dough hook and mix for 5 minutes on low, stopping periodically to scrape down the bowl. If mixing by hand: Turn dough out onto a well-floured surface and knead for 7 minutes. The dough will be wet and sticky. By hand or by machine, knead in an additional 1/3 to 1/2 cup all purpose flour, just until the dough is moderately less sticky (it will still feel quite tacky.) Lightly spray a large mixing bowl with cooking spray. Place dough in bowl, turn the dough once to coat it lightly with oil, then cover the bowl with plastic wrap or drape a kitchen towel over the top. Let rise in a warm, draft free place for 1 to 1 1/2 hours, until doubled in size. To determine if the dough has risen sufficiently: Press it lightly with two fingers. If the indentation remains, the dough is ready to use. {Alternatively, at this step you can place the dough in the refrigerator and let rise overnight. When you are ready to continue, let dough rest at room temperature for 30 minutes, then proceed with the recipe as directed.}
  4. Meanwhile, make the filling: In a small saucepan, brown the 4 tablespoons butter, following the procedure for Step 1 above. (If your pan is still dirty from browning the butter in Step 1, wipe it out first so that you do not burn any butter bits that are clinging to the bottom of the pan.) In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Grease a 9x5x3 inch loaf pan.
  5. Turn the risen dough out onto a well-floured surface and sprinkle a bit of additional flour on top. With a rolling pin, roll the dough into a 12-inch by 20-inch rectangle so that the long side is nearest to you (take care to measure.) With a pastry brush, spread the browned butter over the dough, all the way up to the edge. Sprinkle with the cinnamon-sugar mixture (it will seem like a lot, but use all of it.)
  6. Slice the dough vertically (slice away from yourself), into five strips of equal width. Carefully stack the strips on top of one another (a long spatula is helpful) so that you have a single stack of five strips. Slice the stack into five equal slices again, so that you are left with five stacks of five squares. Line up each stack of dough squares in the pan so that the cinnamon sides are facing the narrow end of the pan. The slices will be longer on one side—stand them on their shorter end so that each slice is taller than it is wide. Place a kitchen towel over the loaf pan and allow it to rest in a warm, draft-free place for 30 to 45 minutes, until almost doubled in size.
  7. When the dough has almost completed its rising, place a rack in the center of the oven and preheat to 350 degrees F. Bake loaf for 25 minutes, tent with foil, then bake an additional 20-25 minutes, until the top is a deep golden brown and the internal temperature of the dough slices registers 190 degrees F. (If the top is only lightly brown, the dough may not be done in the center.) 
  8. Remove loaf from the oven and allow it to rest in the pan for 20 to 30 minutes on a wire rack. Run a butter knife around the edges of the pan to loosen the bread and invert it onto a cutting board. Place a cake stand or serving plate on top of the upside down loaf, and carefully invert it again, so that the loaf is right side up. Enjoy warm with coffee or tea.

Recipe Notes

Note: Store leftover Pumpkin Pull Apart Bread well-wrapped in plastic or foil at room temperature for up to 2 days.
Course: Breakfast, Snack
Cuisine: American
Keyword: Easy Homemade Bread, Pumpkin Pull Apart Bread

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