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A few days ago I tried making a simple pumpkin roll recipe, but I really crashed and burned. I made a huge mess and then ended up throwing it in the garbage can in a huff. So this morning was the perfect time to redeem myself and make peace with the pumpkin by baking a lovely spiced layered pumpkin bread.

This is an irresistibly rich and sweet dessert bread with buttery layers and just the right amount of pumpkin and spice flavors. Serve it for an afternoon tea or with your morning coffee. It would also make a beautiful house gift for the holidays wrapped in a cello bag and tied with a pretty ribbon.

Make it in a standard bread loaf pan or get creative and use other shaped pans and forms to make unusual and beautiful breads.

Pumpkin Spice Pull-Apart Bread - Dough
Recipe type: Dessert, Breakfast
  • For the bread dough:
  • ½ cup milk
  • ¾ cup pumpkin puree
  • ¼ cup white sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 2¼ teaspoons (1 envelope) active dry yeast
  • 2½ cups bread flour
  1. In a saucepan over medium-high heat the butter, swirling it in the pan until it begins to brown. Remove from heat when it the butter is lightly browned.
  2. Add the milk and warm until just below a boil, then remove from heat and let cool.
  3. Once milk and butter mixture has cooled so it is just warm, add sugar, stir and then sprinkle on yeast and let it proof for 5-10 minutes until foamy.
  4. Stir in pumpkin, salt, and 1 cup flour with a wooden spoon.
  5. Add the rest of the flour ½ cup at a time, mixing thoroughly in a mixer fitted with a dough hook or by hand with a wooden spoon.
  6. When the dough is combined, knead on medium for 4-5 minutes or by hand until smooth and elastic. Place the dough in a greased bowl and cover it with a damp cloth.
  7. Let rise in a warm place for about an hour until it doubles in size.
  8. To assemble - punch down dough to deflate it.
  9. Flour a large work surface and turn your dough out onto it.
  10. Roll it out to a 20 inch long and 12 inch wide rectangle.
  11. Spread the butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture (see recipe below) over the top, patting it down lightly into the dough.
  12. 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 using a sharp knife or a pizza cutter).
  13. Stack the strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds).
  14. In a greased and floured bread loaf pan, place the stacks of dough, one at a time, pressing them up against each other.
  15. Cover the pan with your damp cloth and place it in a warm place for 45 minutes to an hour or to double in size.
  16. Preheat oven to 375 degrees.
  17. When dough has risen, place the pan in the center of the oven and reduce temperature to 350 degrees.
  18. Bake for 45-55 minutes until dark golden brown on top, (if the top begins to get too browned, cover lightly with foil and continue to bake).
  19. Remove from oven and cool for 10-20 minutes on a rack.
  20. Once cool, drizzle with glaze (recipe below).
For easy removal of the loaves from the pans, I line the pans with a single rectangular piece of parchment leaving a couple of inches of overhang on the long sides of pan which will help with lifting bread out after baking.

pumpkin Pull-apart-bread recipe 1

Pumpkin Spice Pull-Apart Bread - filling
Recipe type: Dessert, Breakfast
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon fresh ground nutmeg
  • 2 tablespoons unsalted butter
  1. Mix ingredients together and set aside until needed.
Pumpkin Spice Pull-Apart Bread- brandy glaze
Recipe type: Dessert, Breakfast
  • 2 tablespoons unsalted butter
  • ⅛ cup brown sugar
  • 2-3 tablespoons milk
  • ½ cup powdered sugar
  • 1 tablespoon Brandy
  1. In a small saucepan, bring the butter, milk, and brown sugar to a boil over medium-high heat. Remove it from heat, add the powdered sugar and brandy and whisk it to a smooth consistency.


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