- Milk 3/4 cup • 49 kcal
- Salted butter 1/2 cup
- Granulated sugar 2 tbsp
- Salt 1/2 tsp • 1 kcal
- Eggs 2 large • 130 kcal
- Vanilla 1 tsp
- Pumpkin puree 1/2 cup
- Instant yeast 1 packet
- All-purpose flour 3 cups plus 2 tbsp , sifted - and more for rolling
- Salted butter 2 tbsp , melted
- oil or butter to grease
- pumpkin butter 1/3 – 1/2 cup
- Brown sugar 3 tbsp
- Granulated sugar 3 tbsp
- Cinnamon 1 tsp
- Salted butter 2 tbsp
- Brown sugar 2 tbsp
- Granulated sugar 2 tbsp
- Milk 2 tbsp • 49 kcal
- powdered (icing) sugar 1 cup
- Crushed pecans for servings
This bread looks like it’s very complicated to make and assemble, but in this case, looks are deceptive!
If you want to impress, make this gorgeous pumpkin and pecan pull-apart bread in just over an hour and a half – and that includes the prep, dough rising time and cooking time!
It’s a simple pumpkin bread dough, which is then flattened out, brushed with fragrant pumpkin butter, rolled up, cut into slices, then packed in a loaf tin to cook. Once it’s ready, it looks like you spent ages plaiting the bread like a true artisan!
Top with the special praline glaze, and serve to your admiring guests.
Begin by making the dough.
In a small saucepan, warm the milk over low heat then add in the butter to melt, stirring occasionally. Once the butter is melted, transfer the mixture to large mixing bowl and add the sugar and salt.
Let this mixture cool slightly before adding the eggs, vanilla, and pumpkin puree, whisking until smooth.
Add the yeast and flour last, mixing until 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.
Lastly, in a small dish, combine the brown sugar, white sugar, and cinnamon. 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, then 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 ten minutes in the loaf pan.
While the bread cools, prepare the praline sauce.
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.
Remove the bread from the loaf pan, and put it on the serving dish. Drizzle generously all over with the praline sauce. Top with crushed pecans and serve immediately.