Nothing says “fall” like the smell of pumpkin spice wafting through the kitchen. My Pumpkin Spice Pull Apart Bread Recipe is the cozy breakfast treat I make every year when the leaves start to change. There’s something magical about tearing into warm, buttery layers of bread infused with cinnamon, nutmeg, and all those comforting spices. The best part? It’s way easier to make than it looks! I love how the pumpkin puree keeps every bite moist while giving it that gorgeous orange hue. One bite and you’ll be hooked – just ask my neighbors who always seem to show up when this bread comes out of the oven.
Table of contents:
Why You’ll Love This Pumpkin Spice Pull Apart Bread Recipe
This recipe is my go-to for a reason! Here’s why you’ll fall in love with it too:
Easy as pie (but better) – No fancy skills needed, just simple mixing and tearing into deliciousness
That perfect texture – Fluffy layers with just the right amount of pull-apart goodness
Fall in every bite – Warm pumpkin spice flavors that’ll make your kitchen smell amazing
Always a crowd-pleaser – Perfect for breakfast, brunch, or “just because” snacking
Better the next day – If you have leftovers (big if!), the flavors get even cozier overnight
Ingredients for Pumpkin Spice Pull Apart Bread
Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple stuff you probably have already! The pumpkin puree is the real star here, but don’t skip the brown sugar coating – that’s what gives each piece its irresistible caramelized edges.
3 cups all-purpose flour (spooned and leveled – no packing!)
1/4 cup granulated sugar for just the right sweetness
2 1/4 tsp active dry yeast (that’s 1 standard packet)
1/4 cup unsalted butter, melted plus 2 tbsp softened for coating
1/2 cup canned pumpkin puree (not pie filling!)
1 large egg at room temperature
1 tbsp pumpkin pie spice (or make your own blend!)
1/4 cup brown sugar for that caramel-y magic
How to Make Pumpkin Spice Pull Apart Bread
Okay friends, let’s get to the fun part! Making this pull-apart bread is easier than you think – just follow these steps and you’ll be rewarded with the most delicious, fragrant bread that’ll have everyone begging for the recipe.
Preparing the Dough
First, whisk together your dry ingredients in a big bowl – flour, sugar, yeast, and salt. In another bowl, mix the warm milk, melted butter, pumpkin puree, and egg until smooth. Pour the wet into the dry and stir until shaggy dough forms. Now comes the therapeutic part – knead for about 5 minutes until that dough transforms into a smooth, elastic ball that springs back when poked. Pop it in a greased bowl, cover with a towel, and let it rise until doubled – about 1 hour in a warm spot.
Coating and Assembling
While the dough rises, mix your brown sugar and pumpkin pie spice in a small bowl. After the first rise, punch down the dough and pinch off walnut-sized pieces (I make about 20). Roll each into a ball, dip in softened butter, then toss in the sugar-spice mix. Arrange these sticky little gems snugly in your greased loaf pan. Let them rise again for 30 minutes – they’ll puff up and get friendly with each other.
Baking and Serving
Bake at 350°F for 25-30 minutes until golden brown and smelling like autumn heaven. A toothpick should come out clean when it’s done. Let it cool just enough so you don’t burn your fingers, then tear right in! Pro tip: serve warm with coffee for maximum cozy vibes.
Tips for Perfect Pumpkin Spice Pull Apart Bread
After making this bread dozens of times (and learning from my mistakes!), here are my can’t-miss tips:
Temperature matters! Warm ingredients activate the yeast better – milk should feel warm to touch, not hot
Pumpkin puree alert! The canned stuff works great, but homemade puree makes flavors sing (just drain excess liquid)
Dough too sticky? Add flour 1 tbsp at a time until it just cleans the bowl
Short on time? Let dough rise overnight in fridge – flavor develops beautifully
Extra indulgence? Brush warm bread with maple syrup for glossy, irresistible finish
Storage and Reheating
This pumpkin spice bread keeps wonderfully! Store leftovers in an airtight container at room temp for 2 days or refrigerate for up to 5 days. For that fresh-from-the-oven magic, warm slices in the microwave for 15 seconds or toast lightly. Trust me, it’s just as good the second day – the spices really deepen!
Nutritional Information
Here’s the scoop on one delicious slice (based on about 12 servings per loaf): roughly 180 calories, 8g sugar, and 4g protein. Remember – these are estimates since ingredients can vary slightly. Honestly? Worth every bite!
Frequently Asked Questions
Can I use homemade pumpkin puree? Absolutely! I do sometimes when I’ve roasted fresh pumpkins. Just make sure to drain any excess liquid in a fine mesh strainer – you want it as thick as the canned stuff. The flavor difference is amazing!
How long does this bread keep fresh? About 2 days at room temp in an airtight container, but I swear it never lasts that long in my house! For longer storage, refrigerate for up to 5 days or freeze slices for a month. Just warm before serving.
Can I make the dough ahead? Yes! My secret trick – mix the dough at night, let it do its first rise in the fridge, then shape and bake in the morning. The slow rise makes the flavors even better.
What if my dough doesn’t rise? Don’t panic! First check your yeast expiration date. If your kitchen’s chilly, try placing the bowl in the oven with just the light on – creates the perfect cozy rising spot.
