Skip to Content

Pumpkin Pull-Apart Bread

Pumpkin Pull-Apart Bread

Sharing is caring!

This recipe for pumpkin pull-apart bread is one of my favorite fall baking projects.  It has all the flavors that I associate with warmth.  Pumpkin, cardamom or cinnamon, vanilla, and maple.  I have been making a few versions of savory pull-apart bread for awhile.  Every time I bake a loaf of pull-apart bread, I keep thinking about a sweet version, something sticky and gooey and this recipe is it.

Pumpkin Pull-Apart Bread


Lenny is not a big fan of having sweets around the house and every time I start to bake something a bit devilish, he gives me the old slant eye.  Don’t get me wrong, he loves them but that is the problem.  I have to hide what I have baked or grab an extra slice for myself as he will devour it in one sitting.  Not kidding, I have seen entire baguettes disappear within minutes.  He was traveling last week and I knew deep down that he’d appreciate a “treat” when he got home.  

Pumpkin Pull-Apart Bread

So many ideas were swirling through my mind when I started playing with this recipe, besides making the brioche bread pumpkin flavored, there were fillings to decide on.  Should the bread be made with more layers of pumpkin filling or maybe try adding pistachios, walnuts, macadamia nuts, or even raisins.  Should the spice be cinnamon, nutmeg, or cloves?  There were too many decisions and instead of going wild, I decided to keep it simple and to give you two options, one with nuts and one without. 

Pumpkin Pull-Apart Bread

Normally, I make my own pumpkin puree, but was limited with time so I used canned unsweetened pumpkin puree.  It is just fine.  I flavored the dough with the pumpkin as well as cardamom or cinnamon;  both are lovely and you can decide which you prefer.  There are two filling options, one with nuts and one without.  After starting to develop a reaction to nuts, I have been changing up recipes to accommodate both.  The nut-based filling has toasted peans, brown sugar, and some butter.  The other option is super simple, brown sugar and butter.  The cream cheese icing kind of brings it all together.  Cream cheese, powdered sugar, and maple syrup.  Super simple and definitely a must.  It just goes so well with all that this bread offers.  

Pumpkin Pull-Apart Bread


This is such a cozy recipe that all I want to do is curl up on the couch with a couple of slices, a cup of warm coffee, and a good book.

Happy Fall!

Pumpkin Pull-Apart Bread



Yield: 1 gooey sweet loaf

Pumpkin Pull-Apart Bread

Pumpkin Pull-Apart Bread

A deliciously fun pumpkin pull-apart bread made with a buttery pumpkin dough, filled with optional nuts or sugar filling and glazed with maple cream. Screams Fall!

Prep Time 45 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours 20 minutes


  • Bread
  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons instant yeast (1 envelope)
  • 1/3 cup whole milk
  • 6 tablespoons unsalted butter
  • 1/2 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1/2 teaspoon cardamom or 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pecan Filling or Sugar Filling
  • 3/4 cup toasted pecans - optional
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter, melted
  • Maple Cream Cheese Icing
  • 4 ounces cream cheese
  • 1/3 cup powdered sugar
  • 2 tablespoons maple syrup


    Making the dough:

    Stir together 2 cups of flour, sugar, yeast, and salt in the bowl of a mixer.
    In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat and set aside until 120 – 130 F, about 1 – 2 minutes.
    Pour the milk mixture over the flour mixture and using a rubber spatula, mix until the dry ingredients are evenly moistened.
    Attach the bowl to the mixer, and fit with the dough attachment.
    With the mixer on low speed, mix for 3 minutes.
    Add the pumpkin, cardamom, and vanilla. Mix well.
    Add one egg, at a time, mixing well after each addition just until incorporated.
    Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 – 45 seconds.
    Add 3 more tablespoons of flour and mix on medium speed until the dough is smooth, soft, and slightly sticky; about 2 minutes.
    If the dough is still a little loose, add a tablespoon of flour at a time until slightly sticky.
    Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour.
    Knead gently until smooth and no longer sticky, about 1 – 2 minutes, adding an additional 1 – 2 tablespoons flour only if necessary to lessen the stickiness.
    Lightly oil a large bowl, and place the dough in it. Cover the bowl securely with plastic wrap and let the dough rise in a warm place (70 degrees) until doubled in size, about 60 minutes. Gently press the dough, if your finger indentation remains, the dough is ready for the next step.
    While the dough is rising make the filling.

    Making the filling:

    If you are going to use pecans, then preheat the oven to 400.  If you are not using pecans, then skip to step 7.
    Scatter the pecans on a cookie sheet. Slide into the oven.
    Bake for 5 minutes.
    Stir and continue baking for 3 minutes.
    Remove from the oven and cover with a clean dishtowel.
    Lightly break apart the pecans.
    In a small mixing bowl mix together the brown sugar and 2 tablespoons of the butter.  Melt the other 2 tablespoons for the assembly of the bread.  After mixing together the butter and brown sugar add the pecans if you are using.  
    Set aside.

    Putting it all together:

    Center a rack in the oven and preheat to 350.
    Lightly butter a 9 by 5 by 3-inch loaf pan.
    Gently deflate the dough using your hands.
    On a lightly floured surface, roll out the dough into a 20 by 12-inch rectangle.
    Using a pastry brush spread the remaining 2 tablespoons of melted butter over the dough.
    Cut the dough crosswise into 5 equal strips. I use a pastry cutter.
    Evenly distribute the filling mixture over the slices of dough.
    Gently stack the strips on top of each other until you have a stack of 5 rectangles.
    Using a very sharp knife, slice the stack crosswise through the layers to create 6 equal strips, about 4 by 2 inches.
    Fit the layered strips into the loaf pan, cut edges up and side by side. There will be plenty of space on either side of the strips, that is fine because space will fill up with rising and baking.
    Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 degrees) until puffy and almost doubled in size, about 30 – 40 minutes.  I start looking at 15 minutes.  
    Lightly press the dough with a fingertip to check for that indentation.  Do not let the dough overproof or it falls apart when baking.
    Place the loaf pan onto a cookie sheet. Bake the bread for 30 - 35 minutes, until the top is golden brown.
    While the bread is baking make the icing.
    Transfer the baked bread to a wire baking rack and let cool in the pan for 10 minutes.
    Remove from the pan onto a serving board and smear with the icing.

    Making the icing:

    Combine all of the ingredients in a mixing bowl.
    Beat until light and fluffily at medium speed for 2 minutes.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

(Visited 811 times, 1 visits today)


Monday 29th of October 2012

That is insanity in loaf form. So gorgeous and I love all those flavors!

Allison Day

Sunday 28th of October 2012

My goodness, this sounds amazing. I'm going to have to make this sometime when my sister's in town, because I know she'll love this too!


Sunday 28th of October 2012

I have made that lemon pull apart bread--it is amazing, but this sounds perfect for fall. I love the color the pumpkin gives the dough, plus, bourbon and maple for the win!

Denise Woodward

Sunday 28th of October 2012

It is really good isn't it? We have made a savory version as well ... garlic, butter and parmesan. A great take on ordinary garlic bread.

Mimi Denman

Thursday 25th of October 2012

My oldest daughter loves anything pumpkin. She's in Nigeria this week so I sent it to her to remind her of home! This looks amazing. thanks for the post Mimi

Denise Woodward

Sunday 28th of October 2012

Mimi, you don't need to wait for her to whip this recipe up. It is amazingly easier then you think and not to mention ... delicious.

Jane Bonacci, The Heritagecook

Wednesday 24th of October 2012

This is absolutely stunning, perfectly lit, perfectly shot, with the perfect props ... just what I expect from you! I cannot wait to make this bread, just a gluten-free version, yikes!

Denise Woodward

Sunday 28th of October 2012

Ahhh Jane, you are always too kind!! Let us know how your gluten free version comes out!!

Skip to Recipe