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Pumpkin Pull-Apart Bread

This bread is perfect. I’m not sure perfect even describes it. There needs to be a word beyond perfect. Just look at this perfection….


Did I happen to mention that this bread is absolute perfection? Okay, enough of the “P” word. This bread turned out a million times better than we had hoped. It’s soft and gooey and just absolutely scrumptious (which just so happens to be the word on Sesame Street today). We topped it with a buttered rum glaze using Bacardi Oakheart Spiced Rum which was, again, perfect because it includes spices like nutmeg and cinnamon making it pair nicely with the flavors of the bread.


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Pumpkin Pull Apart Bread
Yields 1
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Cook Time
35 min
Total Time
3 hr
Cook Time
35 min
Total Time
3 hr
For bread
  1. 2 Tbsp unsalted butter
  2. ½ cup milk, room temperature
  3. 2¼ tsp (1 envelope) active dry yeast
  4. ¾ cup pumpkin pie mix
  5. ¼ cup white sugar
  6. 1 tsp salt
  7. 2½ cups bread flour
  8. 1 cup brown sugar
  9. 2 tsp ground cinnamon
  10. ½ tsp fresh ground nutmeg
  11. 2 Tbsp unsalted butter
For rum glaze
  1. 2 Tbsp unsalted butter
  2. ⅛ cup brown sugar
  3. 1½ Tbsp milk
  4. ¾ cup powdered sugar
  5. 1 Tbsp spiced rum
  1. Brown 2 Tbsp butter in a saucepan over medium-high heat until golden brown. Remove the pan from the heat and add milk. Return to stove and heat through.
  2. Pour the milk and butter into the bowl of a stand mixer fitted with a fitted with a dough hook and allow to cool so it is no longer hot, just warm.
  3. Once milk has reached a warm, but not hot temperature, add the yeast and ¼ cup of sugar and allow to proof; the top will be foamy and the rest cloudy. This can take up to 10 minutes.
  4. Add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour ½ cup at a time.
  5. Knead dough for 6 minutes, until the dough is smooth, elastic and slightly tacky. If the dough is too moist, add more flour 1 tablespoon at a time.
  6. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 1 to 2 hours or until doubled in size.
  7. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, until the butter is absorbed completely. Set aside.
  8. Grease and flour a 9×5 loaf pan and set aside. When the dough has doubled in size, punch it down and flip it out onto a clean floured surface. Knead with hands for 1-2 minutes.
  9. Roll dough into a rectangular shape about 1/4" thick. Ours was about 18X12.
  10. Sprinkle the cinnamon sugar mixture evenly over the rolled out dough, and press it firmly into the dough.
  11. Cut the dough into 6 strips. Then cut 6 the other way making squares. Place squares vertically into the loaf pan. Sprinkle the sugar that fell off your squares over the top. Cover the pan with a clean towel and let rise for another 30-45 minutes.
  12. While dough is rising, preheat oven to 350°. After rising in the pan bake for 30-40 minutes, or until top is a dark golden brown.
  13. Heat the butter, milk, and brown sugar in a small saucepan. Bring to boil, then immediately remove the pan from the heat and stir in the rum and powdered sugar.
  14. After bread has cooled slightly, transfer to a serving plate. Drizzle glaze over warm bread and serve.
Delectable http://delectablebakehouse.com/

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