Pumpkin Pull-Apart Loaf

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.

Prep Time:
30 mins
Rise Time:
1 hrs 30 mins
Bake Time:
35 mins
Cool Time:
30 mins
Total Time:
30 mins
1 loaf


  • 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


  1. 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.

  2. 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).

  3. 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).

  4. 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

  1. Stir together powdered sugar, cinnamon, vanilla, and enough milk to make glaze drizzling consistency.

    Pumpkin Pull-Apart Loaf
    Jacob Fox

Nutrition Facts (per serving)

296 Calories
8g Fat
53g Carbs
5g Protein
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.

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