Recipes and Cooking Pumpkin Pull-Apart Loaf Be the first to rate & review! The whole family can enjoy this easy pumpkin bread recipe. Topped with sugary cinnamon glaze, this easy pumpkin recipe is perfect for breakfast or brunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Rise Time: 1 hrs 30 mins Bake Time: 35 mins Cool Time: 30 mins Total Time: 30 mins Servings: 12 Yield: 1 loaf Jump to Nutrition Facts Ingredients ¾ cup milk 1 package active dry yeast 1 cup canned pumpkin 3 tablespoon butter, melted 2 tablespoon granulated sugar 1 egg yolk 1 teaspoon salt 3 cup all-purpose flour 3 tablespoon butter, melted ¾ cup packed brown sugar 1 tablespoon ground cinnamon 1 recipe Cinnamon Glaze Chopped toasted pecans (optional) Cinnamon Glaze 1 cup powdered sugar ½ teaspoon ground cinnamon ½ teaspoon vanilla 1 tablespoon milk Directions In a small saucepan heat milk just until warm (105°F to 115°F). In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy. Add 1/2 cup of the pumpkin and next four ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low 30 seconds, scraping bowl as needed. Beat on medium 3 minutes. Stir in remaining flour. Shape into a ball (dough will not be smooth). Place dough in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Butter a 9x5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll into a 20x12-inch rectangle. In a small bowl combine remaining 1/2 cup pumpkin and 3 Tbsp. melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin mixture. Cut dough crosswise into five 12x4-inch strips. Stack strips, then cut crosswise into six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces, cut sides up, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Preheat oven to 350°F. Bake 35 minutes or until golden, covering loosely with foil the last 10 minutes if needed to prevent overbrowning. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Cinnamon Glaze and, if desired, sprinkle with pecans. Cool 20 minutes more. Cinnamon Glaze Stir together powdered sugar, cinnamon, vanilla, and enough milk to make glaze drizzling consistency. Jacob Fox Rate it Print Nutrition Facts (per serving) 296 Calories 8g Fat 53g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 296 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 32mg 11% Sodium 254mg 11% Total Carbohydrate 53g 19% Total Sugars 27g Protein 5g Vitamin C 0.9mg 5% Calcium 53mg 4% Iron 2mg 11% Potassium 134mg 3% Folate, total 77mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.