Pumpkin Cinnamon Pull Apart Bread

a baked loaf of pull apart bread with pumpkin on a white table

Pumpkin Cinnamon Pull Apart Bread

Truly a sweet treat, this pull apart cinnamon sugar pumpkin bread is made with the richness of browned butter and is comfort food at its best.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 35

Rise Time 2

Total Time 3 5

Servings people

Calories 416kcal

Author Rachel Ballard

Ingredients

For the dough

2 tablespoons butter salted or unsalted; either one works
½ cup milk
1 package active dry yeast 2 1/4 teaspoons
¼ cup white sugar 2 tablespoons honey or maple syrup would sub
3/4 cup pureed pumpkin not pumpkin pie filling
1 teaspoon salt
2½ cups all purpose flour King Arthur is best

For the Filling

1 cup granulated sugar coconut sugar would sub
2 teaspoons ground cinnamon
¼ teaspoon pumpkin pie spice
2 tablespoons browned butter

For the buttered glaze

2 tablespoons browned butter
2 tablespoons brown sugar
1½ tablespoons milk
¾ cup powdered sugar
1 teaspoon vanilla extract

Instructions

You'll need 6 tablespoons browned butter for this recipe. Go ahead and make it all at once. In a small heavy pot or skillet, heat the butter over medium heat until the butter begins to pop and crackle. Keep a very close eye on what's happening in the bottom of the pan. Stir constantly until the butter solids in the bottom turn golden brown. About 5 minutes total. Remove from the heat as soon as you see it turn brown. Use a pan with a lighter bottom (not black) so you can see the butter turn colors.
Leave 2 tablespoons brown butter in the pan and transfer the other 4 to a bowl and set aside. To the two tablespoons still in the skillet, add the milk; heat over medium one minute until the liquid is warm but not hot. About 110 to 115 degrees.
Pour the milk and butter into the bowl of a stand mixer or bowl and add the yeast and sugar or honey if using. Stir to dissolve and let sit for 5 minutes.
Add the pumpkin, salt and 1 cup of flour and mix until combined. Add the rest of the flour ½ cup at a time until it's all combined and mix on medium for 6 minutes or by hand until the dough is smooth and elastic and just slightly sticky.
Transfer to an oiled bowl and allow to rise in a warm place until doubled in size, 1 hour.
While the dough rises, mix 2 more tablespoons of the butter with the sugar, cinnamon, and pumpkin pie spice; mix well and set aside.
When the dough is doubled, turn it out onto a floured board and knead until smooth and elastic, about 1-2 minutes. Allow to rest 5 minutes before rolling or it will snap back.
Roll to a 20x12 inch rectangle and cover with the butter-sugar filling; pressing down with your hands so the filling sticks somewhat.
Cut the rectangle into six strips, then lay strips on top of each other and cut into 6 even squares.
Stack squares vertically in a greased loaf pan. Cover with a clean towel and rise 45 minutes.
Bake in a 350 degree preheated oven 35-40 minutes. Glaze while warm.
For the glaze: mix remaining butter with brown sugar, milk, vanilla and powdered sugar in a saucepan. Bring to a boil and cook one minute, then remove from heat. Drizzle over bread.
Allow bread to sit in the pan 5 minutes, then loosen with a knife and turn out to cool.

Notes

You'll need 6 tablespoons of browned butter total, divided into 2 tablespoons each. I think it's a lot easier to brown it all at once and set what you don't need aside for a bit.

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