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Pumpkin Pecan Cinnamon Sugar Pull Apart Bread



For the bread

  • 1/2 cup milk (I used almond)
  • 3/4 cup pumpkin puree
  • 1/4 cup white sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 1/4 teaspoons 1 envelope instant yeast
  • 2 1/2 cups all-purpose flour

For the filling

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 tablespoons unsalted butter
  • 1/2 cup pecans (chopped)


For the bread dough

  1. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. When it’s lightly browned, remove it from the heat and pour it into a medium sized bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110°F (use a candy thermometer to check).
  2. In the bowl of a stand mixer, whisk together 1 1/2 cups all purpose flour, sugar, salt, cinnamon, nutmeg, and yeast. Add in the butter-milk mixture when it’s between 100-110°F. Fit your stand mixture with a dough hook and mix these together until combined. Add in the pumpkin puree and remaining flour. Mix until combined. Dough should be only slightly sticky – add more flour (a little bit at a time) if necessary. Let knead in stand mixer on low-medium speed for 5 minutes, until the dough is silky and smooth.
  3. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (you can put it in the fridge overnight to use it in the morning after it rises! Let the dough sit out for half an hour before rolling if you do).

For the filling

  1. While the dough is rising, whisk the sugars, cinnamon, and nutmeg together in a small bowl. Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Put it in a small heat-safe bowl to cool for use later.

To shape and bake pull-apart bread

  1. Grease and flour a 9”x5” loaf pan and set aside. Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Let it sit to relax for 5 minutes. Flour a large work surface and turn your rested dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing.
  2. Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture and chopped pecans over the top, pressing it in as best you can.
  3. With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips carefully on top of one another, trying to keep the sugar on top, and cut the resulting stack into 6 even portions. Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Sprinkle any cinnamon sugar and pecans that may have fallen out over the top of the loaf. Cover the pan with a warm damp cloth and place it in a warm place for 30-45 minutes to rise.
  4. While dough rises, preheat oven to 350°F (or 325° if you have a glass loaf dish instead of a metal pan). When the loaf has risen, place it in the center of the oven and bake for 30-35 minutes until dark golden brown on top. Cool for 20-30 minutes on a cooling rack in the loaf pan. Store tightly wrapped.