Warm Pumpkin Pull-Apart Loaf Will Steal Your Heart in 30 Minutes

Photo of author
Author: Carry
Published:
Pumpkin Pull-Apart Loaf

Nothing says fall like the warm, spiced aroma of pumpkin baking in the oven. This Pumpkin Pull-Apart Loaf has been my go-to comfort food every autumn since I first discovered how magical pull-apart bread can be. There’s something special about pulling off those soft, buttery layers while the cinnamon and nutmeg fill the air – it turns a simple loaf into an experience.

I’ll never forget the first time I made this for our neighborhood potluck. The whole loaf disappeared in minutes, with everyone reaching for another piece before I could even set down the serving plate. That’s the beauty of pull-apart bread – it’s meant for sharing, for gathering around, for creating those little moments of connection. The pumpkin makes it extra moist, while the blend of warm spices gives that classic fall flavor we all crave when the leaves start changing.

Why You’ll Love This Pumpkin Pull-Apart Loaf

Pumpkin Pull-Apart Loaf - detail 1

This recipe has won over everyone I’ve made it for, and here’s why it’ll become your new favorite too:

  • Effortless to make – No fancy techniques needed, just simple mixing and kneading (even beginners nail this!)
  • Built for sharing – The pull-apart design makes it perfect for brunches, holidays, or cozy coffee breaks with friends
  • Fall spices that hug you – Cinnamon, nutmeg, and ginger create that warm, nostalgic aroma we all crave
  • Unbelievably soft texture – Pumpkin keeps every layer moist for days, unlike dry sandwich breads

Ingredients for Pumpkin Pull-Apart Loaf

Gathering the right ingredients makes all the difference in this cozy fall bread. Here’s exactly what you’ll need – I’ve learned through trial and error that quality matters, especially with the spices!

Dry Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Wet Ingredients

  • 1/2 cup pumpkin puree (packed – I use Libby’s or homemade)
  • 1/4 cup warm milk (110°F – test with your finger, it should feel like warm bath water)
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1 large egg, beaten (room temperature helps with rising)

A quick note – that pumpkin puree measurement is packed into the cup, not loose. And don’t skip letting your egg come to room temp! Cold eggs can slow down the yeast’s magic. I usually set mine out when I start gathering ingredients.

Equipment You’ll Need

You probably have most of these already, but here’s what I always grab when making my Pumpkin Pull-Apart Loaf:

  • A large mixing bowl (I use my trusty ceramic one)
  • 9×5 inch loaf pan (glass or metal both work)
  • Rolling pin (or a clean wine bottle in a pinch!)
  • Pastry brush for that buttery finish
  • Stand mixer with dough hook (or just those arm muscles for kneading)

That’s it! No fancy gadgets needed – just good old-fashioned baking basics.

How to Make Pumpkin Pull-Apart Loaf

Alright, let’s get to the fun part—turning these simple ingredients into that glorious, pull-apart masterpiece! Don’t worry if you’re new to yeast breads—I’ll walk you through every step. Just follow along, and soon you’ll be pulling apart warm, spiced layers of pumpkin goodness.

Preparing the Dough

First things first: wake up that yeast! In your large mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger. Make a well in the center and add the pumpkin puree, warm milk, melted butter, and beaten egg. Now comes the satisfying part—mix everything until a shaggy dough forms. If you’re using a stand mixer, let the dough hook work its magic for about 5-7 minutes on medium speed until the dough is smooth, elastic, and just slightly tacky (but not sticky). No mixer? No problem! Turn it out onto a lightly floured surface and knead by hand—it’s a great arm workout, and you’ll know it’s ready when the dough springs back when poked.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel (I use my grandma’s old checkered one), and let it rise in a warm spot until doubled in size—about 1 hour. Pro tip: If your kitchen’s chilly, pop it in the oven with just the light on—the gentle warmth helps the yeast do its thing.

Layering and Baking

Once your dough is beautifully puffy, gently punch it down (this is oddly therapeutic) and turn it out onto a lightly floured surface. Roll it into a rectangle about 12×20 inches—don’t stress about perfection here! Sprinkle the surface evenly with a little extra cinnamon-sugar if you’re feeling fancy (I always am). Now, using a sharp knife or pizza cutter, slice the dough vertically into 6 equal strips. Stack 3 strips on top of each other, then slice the stack crosswise into 6 equal squares. Repeat with the remaining strips—you’ll end up with little layered stacks of dough.

Pumpkin Pull-Apart Loaf - detail 2

Arrange these stacks sideways in your greased loaf pan like dominoes. Cover and let rise again for 30 minutes—they’ll puff up and get cozy together. Meanwhile, preheat your oven to 350°F. When the dough looks pillowy and has risen just above the pan’s rim, bake for 25-30 minutes until the top is golden brown and your kitchen smells like autumn heaven. Let it cool for 10 minutes in the pan, then turn it out onto a wire rack. Resist the urge to pull it apart immediately—those layers need a minute to set! (But let’s be real—I never wait the full time.)

Tips for Perfect Pumpkin Pull-Apart Loaf

After making this loaf more times than I can count, I’ve learned a few secrets to pumpkin bread perfection. These little tricks make all the difference between good and “oh-my-goodness-give-me-another-piece” amazing:

  • Fresh spices are non-negotiable – That jar of cinnamon sitting in your cabinet since last Thanksgiving? Toss it. Freshly ground spices release their oils better, giving that warm, vibrant flavor we all love.
  • Test your yeast first – If your milk’s too hot, you’ll kill it; too cold and it won’t wake up. I always proof mine with a pinch of sugar – if it doesn’t foam within 5 minutes, start over.
  • Watch the clock, not just the color – The top may look done at 20 minutes, but the center layers need that full bake time. Tap the bottom – it should sound hollow when fully baked.
  • Don’t skip the second rise – Those 30 minutes let the layers get fluffy. No time? Let it rise in a barely-warm oven (turn it off after preheating to 100°F then open the door for 30 seconds).

If your dough doesn’t rise, check your yeast expiration date and make sure your kitchen isn’t drafty. Sometimes I’ll boil water in a pan on the stove’s back burner to create a warm, steamy environment – works like a charm!

Variations and Substitutions

The beauty of this Pumpkin Pull-Apart Loaf is how easily you can make it your own! Here are my favorite twists after years of experimenting:

  • Dairy-free? Swap the milk for almond milk and use coconut oil instead of butter – works like a charm!
  • Extra crunch: Fold in 1/2 cup chopped pecans or walnuts when layering the dough strips.
  • Sweet tooth option: Sprinkle chocolate chips between the layers – the melty pockets are heavenly.
  • Healthier spin: Try half whole wheat flour and replace sugar with maple syrup (reduce milk by 1 tbsp).

The possibilities are endless – that’s what makes baking so fun! Just keep the pumpkin and yeast amounts the same for best results.

Serving and Storing Pumpkin Pull-Apart Loaf

Oh, that first warm pull-apart moment is pure magic! I always serve this loaf straight from the oven when the layers are at their softest. A pat of butter melting between the steamy layers? Absolute perfection. For gatherings, I put the whole loaf right on the table with butter and honey nearby—watching everyone dive in is half the fun.

Leftovers (if you’re lucky enough to have any!) keep well in an airtight container for 3 days. To revive that just-baked softness, wrap slices in foil and warm at 300°F for 5-8 minutes. For longer storage, freeze the whole loaf wrapped tightly in foil, then in a freezer bag—it’ll stay delicious for a month. Just thaw overnight on the counter and reheat as needed.

Pumpkin Pull-Apart Loaf - detail 3

Nutrition Information

Here’s the nutritional breakdown per slice of this cozy Pumpkin Pull-Apart Loaf (and remember – these are estimates since ingredients can vary):

  • Calories: 180
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 6g
  • Protein: 5g
  • Fat: 4g
  • Saturated Fat: 2g
  • Sodium: 120mg

A quick tip from my kitchen – if you’re watching sugar intake, you can reduce it to 2 tbsp without affecting texture much. And that 2g of fiber? Thank the pumpkin! It’s what helps balance the carbs and keeps you satisfied longer than plain white bread.

FAQ About Pumpkin Pull-Apart Loaf

After years of baking this loaf for every fall gathering, I’ve answered these questions more times than I can count! Here’s what friends and readers ask most:

Can I use canned pumpkin puree?
Absolutely! I actually prefer it for consistent texture and moisture. Just make sure it’s 100% pure pumpkin (not pumpkin pie filling) – Libby’s is my go-to brand. The can should be the only ingredient on the label.

Why did my loaf turn out dense?
This usually happens when the dough doesn’t rise properly. Check that your yeast is fresh (test it in warm water with sugar first!) and that your rising spot is warm enough. Also avoid packing down the flour when measuring – too much flour makes heavy bread.

Can I prepare this ahead of time?
You sure can! After the first rise, punch down the dough, wrap tightly, and refrigerate overnight. The next morning, let it sit at room temp for 30 minutes before shaping and doing the second rise. The cold actually develops more flavor!

Pumpkin Pull-Apart Loaf - detail 4

For more delicious recipes and baking inspiration, be sure to check out our Pinterest page!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Pull-Apart Loaf

Warm Pumpkin Pull-Apart Loaf Will Steal Your Heart in 30 Minutes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Carry
  • Total Time: 2 hours
  • Yield: 1 loaf (8 servings)
  • Diet: Vegetarian

Description

A soft and flavorful pumpkin loaf made with layers of dough, perfect for pulling apart and sharing.


Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup warm milk
  • 2 tbsp melted butter
  • 1 egg
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger


Instructions

  1. Mix flour, sugar, yeast, and salt in a bowl.
  2. Add pumpkin puree, warm milk, melted butter, and egg. Mix until dough forms.
  3. Knead dough for 5-7 minutes until smooth. Let it rise for 1 hour.
  4. Roll dough into a rectangle, sprinkle with cinnamon, nutmeg, and ginger.
  5. Cut into strips, stack, and place in a loaf pan. Let rise for 30 minutes.
  6. Bake at 350°F (175°C) for 25-30 minutes until golden.

Notes

  • Use fresh pumpkin puree for best flavor.
  • Let dough rise in a warm place for better results.
  • Brush with melted butter after baking for extra softness.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

You Might Also Like...

Tortellini with Summer Veggies: A Fresh & Flavorful Weeknight Favorite

Tortellini with Summer Veggies: A Fresh & Flavorful Weeknight Favorite

Savory Elegance: Winter Crab Brûlée Recipe with an American Twist

Savory Elegance: Winter Crab Brûlée Recipe with an American Twist

10-Minute Creamy Tzatziki Sauce Recipe for Irresistible Flavor

10-Minute Creamy Tzatziki Sauce Recipe for Irresistible Flavor

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star