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Pumpkin Pull-Apart Bread: delicious, sweet dessert recipe for your fall

Total time: 1H + Rising time
Difficulty: Medium
Serves: 8 people
By Cookist

This pumpkin pull-apart bread is an impressive, delicious dessert recipe you can enjoy in fall season as a sweet treat at breakfast, snack time or after dinner. It looks complicated to make and assemble, but looks are deceptive just like pumpkin cinnamon rolls!

Moist and soft on the inside, this gorgeous pumpkin pull-apart bread will be ready in just over an hour and a half – and that includes the prep, dough rising time and cooking time. It’s a simple pumpkin biscuit dough which is flattened out, brushed with fragrant pumpkin butter, rolled up, cut into slices to make the "pull-apart" pattern, then baked in a loaf tin until golden perfection. Top it with a smooth praline glaze, and serve to your special guests. You don't even need to slice this delicious pull-apart bread!

Can You Use a Biscuit Dough for Pumpkin Pull-Apart Bread?

Yes, you don't need to make the biscuit dough from scratch! For a shortcut, you can use a flaky layer biscuit dough as they can separate easier and recreate the perfect "pull-apart" effect. Try not to use Southern style biscuits as they are crumbly and not flaky. A good store-bought option are canned Pillsbury Grand Biscuits.

Tips for making Easy Pumpkin Pull-Apart Bread

Make sure not to overmix the dough, otherwise it will be dry and not moist and soft on the inside.

If the bread turns out too dense, it's not baked enough.

If you don't want to make the glaze, you can sprinkle the pull-apart bread with cinnamon sugar or drizzle a little bit of caramel on top.

You can replace the pumpkin butter with unsalted butter.

How to store Pumpkin Pull-Apart Bread

Once baked, you can store pumpkin pull-apart bread when it's still in the pan. Cover it with foil, then leave it at room temperature for about 3 days.

If the pull-apart bread isn't in the pan anymore, you can wrap it in foil and place it on the counter, it will stay fresh for up to 2 days. Don't refrigerate it.

for the biscuit dough
3/4 cup
Pumpkin puree
1/2 cup
Active Dry Yeast
1/2 tbsp
Granulated sugar
2 tbsp
Large eggs
All-purpose flour, sifted
3 cups + 2 tbsp, more for rolling
unsalted butter, melted
2 tbsp
1/2 tsp
for the pumpkin filling
pumpkin butter
1/2 cup
Brown sugar
3 tbsp
Ground cinnamon
1 tsp
pumpkin pie spice
1/2 tsp
for the glaze
Powdered sugar
1 cup
Brown sugar
2 tbsp
unsalted butter, melted
2 tbsp
2 tbsp
Granulated sugar
3 tbsp
butter, for greasing
crushed pecans, for decorating

How to make Pumpkin Pull-Apart Bread

Start by making the activating the yeast. In a small saucepan, warm the milk over low heat for a few minutes, then add the yeast and let it sit for about 5-7 minutes.

Now, make the biscuit dough. In a mixer bowl, add the flour, and pumpkin puree.

Stir in the eggs, melted butter and vanilla.

Add the sugar, and yeast, mix the dough takes shape.

Knead the dough inside the mixing bowl for several minutes or use the dough hook on a stand mixer, then cover bowl with cling wrap or a clean, damp tea towel and allow dough to rise until approximately double in size – about 30 minutes.

Once the dough has risen, turn it onto a heavily floured work surface. Make sure you have a lot of space on your worktop, as we’re going to roll it out very large. Using a rolling pin, roll out the dough into a thin and even sheet.

Next, use a pastry brush to coat the dough with pumpkin butter. Your pumpkin butter may need to be softened in the microwave for 10 – 20 seconds for easy spreading.

In a small bowl, combine the brown sugar, white sugar, cinnamon and pumpkin pie spice. Evenly sprinkle this mix over the surface of the dough, on top of the pumpkin butter.

Next, roll the dough into a tight log.

Take your time doing this, and don’t worry if the ends aren’t entirely even as you won’t need them.

Once rolled, use a pizza cutter to cut the dough into even-sized rounds so that they look like cinnamon buns. Cut the uneven ends off and discard.

Pre-heat oven to 350F/160C fan/gas mark 4. Grease an 8″ x 4″ or 9″ x 5″ loaf pan with oil or butter. Transfer the sliced rounds to the greased loaf pan. Arrange them in opposite directions to each other to create a plaited look. You will be able to get most of the dough into the loaf pan, but you can use all of the dough and make two smaller loaves instead if you prefer.

Brush the top of the dough with the 2 tbsp melted butter.

Bake for 25 – 30 minutes until the bread is browned and cooked through. For 2 smaller loaves, start checking around 20 minutes. Remove from oven and cool for about 10 minutes in the loaf pan, then take it out.

Meanwhile, make the glaze. In small saucepan bring the butter, brown sugar, white sugar, and milk to a boil over a medium heat.

Keep it simmering vigorously for 1 minute, whisking constantly.

Next, remove saucepan from heat and whisk in the powdered sugar until the glaze looks thick enough. You can also add a little milk here if you think it’s too thick. Return pan to stovetop and keep the glaze warm over a low heat, stirring occasionally until you are ready to use it.

Drizzle generously all over with the glaze. Top with crushed pecans.

Serve immediately and enjoy!

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