Nothing says “fall” like the smell of pumpkin spice wafting through my kitchen! I’ll never forget the first time I tried making this Pumpkin Spice Pull Apart Bread Recipe – it was a total happy accident when I mixed up my usual cinnamon roll dough with leftover pumpkin puree. Now it’s become my go-to treat for cozy mornings and holiday brunches. The best part? It’s surprisingly easy to make – just pull apart those warm, spiced dough balls and watch them disappear faster than fall leaves in the wind!
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Why You’ll Love This Pumpkin Spice Pull Apart Bread Recipe
This recipe has stolen my heart (and probably will steal yours too) for so many delicious reasons:
Soft, fluffy texture thanks to a buttery enriched dough.
Warm spice blend reminiscent of your favorite healthy pumpkin donut holes.
Perfectly sweet without being overpowering, similar to the balance found in easy maple pumpkin cookies.
Pull-apart fun for sharing at family gatherings.
Seriously, it’s like edible happiness you can share with your favorite people. My neighbors start asking about it as soon as the leaves change colors!
Ingredients for Pumpkin Spice Pull Apart Bread
Gathering these simple ingredients is your first step to pumpkin spice heaven! Here’s what you’ll need:
Dry Ingredients
- 3 cups all-purpose flour – spooned and leveled for accuracy
- 1/4 cup granulated sugar – helps activate the yeast
- 2 1/4 tsp active dry yeast – check the expiration date!
- 1/2 tsp salt – brings out all the flavors
Wet Ingredients
- 1/2 cup warm milk – about 110°F (think baby bottle warm)
- 1/4 cup unsalted butter, melted – let it cool slightly
- 1/2 cup canned pumpkin puree – not pumpkin pie filling!
- 1 large egg – at room temperature
Pumpkin Spice Coating
- 1 tbsp pumpkin pie spice – feel free to make your own blend
- 1/4 cup brown sugar – packed for maximum flavor
- 2 tbsp unsalted butter, softened – for easy coating
Pro tip: I always measure everything before starting – it makes the process so much smoother when you’re in the baking zone!
Equipment You’ll Need
No fancy gadgets required here – just grab these basic kitchen essentials:
- Large mixing bowl – for that glorious dough
- 9×5 inch loaf pan – where the magic happens
- Measuring cups and spoons – precision is key!
- Wooden spoon or spatula – my trusty dough-mixing sidekick
- Rolling pin – though honestly, I sometimes just use my hands
That’s it! Now let’s make some pumpkin spice magic happen.
How to Make Pumpkin Spice Pull Apart Bread
Ready to transform simple ingredients into pumpkin spice heaven? Follow these steps carefully – I’ve included all my little tricks to help you nail this recipe on your first try!
Preparing the Dough
First, let’s make that dreamy pumpkin dough:
- In your large bowl, whisk together the flour, sugar, yeast and salt until they’re best friends.
- Pour in the warm milk (not hot – we don’t want to kill the yeast!), melted butter, pumpkin puree and egg. Stir with a wooden spoon until it forms a shaggy mass.
- Dump it onto a floured surface and knead for about 5 minutes. You’ll know it’s ready when the dough springs back slowly when poked – like a soft pillow!
- Place the dough back in the greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour. It should double in size – mine usually tries to escape the bowl!
Creating the Pumpkin Spice Coating
While the dough rises, let’s make the magic coating:
- Mix the brown sugar and pumpkin pie spice in a small bowl – I like to use my fingers to break up any sugar lumps.
- Keep the softened butter nearby in a separate shallow dish. Pro tip: Microwave the butter for just 5 seconds if it’s not quite soft enough.
Assembling and Baking
Now for the fun part – building your pull-apart masterpiece:
- Punch down the risen dough and divide into about 24 small balls (roughly golf ball size).
- Dip each ball first in butter, then roll in the sugar-spice mix until fully coated – your fingers will smell amazing!
- Arrange the coated balls randomly in your greased loaf pan. Don’t worry about perfection – the messy look makes it charming!
- Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 350°F.
- Bake for 25-30 minutes until golden brown. The bread should sound hollow when tapped.
- Let it cool in the pan for 10 minutes before transferring to a wire rack. Resisting the urge to pull it apart immediately is the hardest part!
Watch out – the heavenly pumpkin spice aroma will have everyone crowding your kitchen!
Tips for Perfect Pumpkin Spice Pull Apart Bread
After making this recipe countless times (and eating even more loaves!), here are my can’t-live-without tips:
- Check yeast activity: If your dough isn’t rising, your milk might have been too hot or your yeast expired. I always test mine in warm water with a pinch of sugar before starting.
- Fresh spices make all the difference: That jar of pumpkin pie spice from last year? Toss it. Fresh spices give the most vibrant flavor – I grind my own cinnamon sticks for extra punch!
- The toothpick trick: Overbaking ruins the magic. Check at 25 minutes – a toothpick should come out with moist crumbs, not clean.
- Butter temperature matters: For coating, butter should be soft enough to spread but not melted. Room temp for 30 minutes is perfect.
Trust me, these little details take your bread from “good” to “can I have the recipe?” status!
Serving Suggestions
Oh my goodness, serving this Pumpkin Spice Pull Apart Bread warm is an absolute must in my book! The steam rising from those tender dough balls as you pull them apart is pure magic. I love drizzling mine with a simple cream cheese glaze (just mix 4 oz softened cream cheese with 1 cup powdered sugar and a splash of milk). But honestly, it’s equally heavenly torn straight from the pan with a steaming mug of spiced coffee – the ultimate fall breakfast combo that makes chilly mornings worth waking up for!
Serve warm with a hot drink—try it with a cup of chai or alongside apple cider cinnamon rolls for a fall brunch spread.
It also pairs beautifully with spiced apple cider donut loaf when you want a cozy afternoon tea.
More Pumpkin & Fall Recipes to Try
- Pumpkin cheddar scones – a savory twist for pumpkin season.
- Vanilla pudding pumpkin bread – ultra-moist and easy.
- Pumpkin s’mores cookies – gooey, chocolatey fall bliss.
- Pumpkin gingerbread loaf – deeply spiced and perfect for the holidays.
Storage and Reheating Instructions
Here’s how I keep my Pumpkin Spice Pull Apart Bread tasting fresh-as-baked (because let’s be real – leftovers never last long in my house!): Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in foil and freeze for up to 2 months. To reheat, pop slices in the toaster oven or microwave individual portions for 15-20 seconds – just enough to bring back that warm, buttery spice magic!
Pumpkin Spice Pull Apart Bread FAQs
After years of making this recipe (and fielding countless texts from friends trying it!), here are answers to the most common questions I get:
Can I use fresh pumpkin instead of canned puree?
Absolutely! I’ve used homemade pumpkin puree many times – just make sure it’s thick like canned puree (drain excess liquid in a cheesecloth). Roasting sugar pie pumpkins gives the best flavor, but butternut squash works
Nutritional Information
Just between us, I’m all about enjoying every delicious bite of this Pumpkin Spice Pull Apart Bread – but for those who like to know the details, here’s the scoop! These estimates are based on standard ingredients and a serving size of one slice (about 1/12th of the loaf):
- Calories: 180
- Carbs: 28g
- Sugar: 8g
- Fat: 6g
- Protein: 4g
Remember, actual values may vary based on your exact ingredients and portion sizes. But really, when that pumpkin spice aroma hits your nose, who’s counting?
For more delicious recipes and inspiration, check out our Pinterest page!
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Irresistible Pumpkin Spice Pull Apart Bread – 24 Soft Balls of Bliss
- Total Time: 2 hours
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delicious and easy-to-make pull-apart bread infused with pumpkin spice flavor, perfect for fall gatherings or cozy breakfasts.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tbsp pumpkin pie spice
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, softened
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt.
- Add warm milk, melted butter, pumpkin puree, and egg. Mix until dough forms.
- Knead dough for 5 minutes until smooth. Let it rise for 1 hour.
- Combine brown sugar and pumpkin pie spice in a small bowl.
- Roll dough into small balls, coat with softened butter, then toss in sugar-spice mix.
- Arrange coated dough balls in a greased loaf pan. Let rise for 30 minutes.
- Bake at 350°F for 25-30 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Dough can be made ahead and refrigerated overnight.
- Serve warm with cream cheese frosting if desired.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
