Homemade Pull Apart Pumpkin Bread
A delightful pull-apart bread that combines pumpkin puree with aromatic spices, perfect for fall gatherings.
Equipment
- Mixing Bowl
- Loaf Pan
- Wooden Spoon
Ingredients
Ingredients
- 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
- 4 cups All-Purpose Flour Measure correctly for best results.
- 1/2 cup Granulated Sugar Adjust according to sweetness preference.
- 1/2 cup Brown Sugar Packed for deeper flavor.
- 2 teaspoons Active Dry Yeast Ensure yeast is fresh.
- 1 cup Warm Milk Around 110°F to activate yeast.
- 2 large Eggs Enriches the dough.
- 1/4 cup Unsalted Butter Melted for richness.
- 1 teaspoon Salt Enhances flavor.
- 2 teaspoons Pumpkin Pie Spice Or a mix of cinnamon, nutmeg, and ginger.
Instructions
- Activate the yeast by combining warm milk and yeast in a bowl. Let sit until frothy.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, and pumpkin pie spice.
- Add pumpkin puree, eggs, and melted butter to the yeast mixture. Combine with dry ingredients to form a shaggy dough.
- Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- Shape the dough into a ball, place in a greased bowl, cover, and let rise until doubled in size.
- Punch down the dough, divide into small pieces, shape into balls, and let rest.
- Grease a loaf pan, dip dough balls in melted butter, and stack them in the pan.
- Cover and let rise until dough rises above the rim of the pan.
- Preheat oven to 350°F. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool slightly before serving.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to three months.