Description
A cozy and delicious pumpkin pull apart bread that’s perfect for autumn gatherings.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup pumpkin puree
- 2 1/4 teaspoons instant yeast
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 cup warm water (about 110°F)
- 1 teaspoon sugar (for yeast activation)
Instructions
- Activate the yeast: In a bowl, combine warm water with a teaspoon of sugar and yeast. Let it sit for 5-10 minutes until frothy.
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, brown sugar, spices, and salt.
- Combine wet ingredients: In a separate bowl, mix pumpkin puree, melted butter, and eggs. Add the activated yeast mixture to this.
- Knead the dough: Gradually combine the wet and dry ingredients, mixing until a soft dough forms. Knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm environment for about 1 hour, or until it doubles in size.
- Shape the dough: Once risen, punch down the dough and roll it out into a rectangle. Cut the dough into smaller squares (about 3” x 3”).
- Layer the squares: Brush each piece with melted butter and sprinkle with cinnamon sugar. Stack the squares on top of one another and place them in a greased baking dish.
- Second rise: Cover the dish with a towel and let it rise for another 30 minutes.
- Bake: Preheat your oven to 350°F and bake the bread for 30-35 minutes until it’s golden brown. Let it cool slightly before serving.
- Enjoy: Tear apart the bread and serve warm, optionally drizzling with cream cheese frosting.
Notes
Ensure your yeast is fresh for the best rise and fluffiness. Allow enough time for both rises.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin bread, pull apart bread, fall recipe, autumn baking