Pumpkin Pecan Cinnamon Sugar Pull Apart Bread

This Pumpkin Pecan Cinnamon Sugar Pull Apart Bread makes baking with yeast a breeze, and will satisfy all of your sticky, sweet cravings! Make it for a holiday brunch – it’s sure to impress.

Are you searching for the perfect fall baking recipe to impress your family and friends at your next holiday brunch? Look no further than this irresistible Pumpkin Pecan Cinnamon Sugar Pull Apart Bread! This easy yeast bread recipe makes baking with yeast a breeze, even for novice bakers.

Imagine the warm, comforting aroma of homemade pumpkin spice bread wafting through your kitchen as you pull apart layers of soft, pillowy bread. Each bite is a delightful combination of sweet cinnamon sugar, earthy pumpkin puree, and crunchy pecans. It’s like the best autumn dessert wrapped up in a bread loaf! Plus, it’s so fun to eat.

You might think that making yeasted bread is complicated, but this easy pull-apart bread recipe proves otherwise. With clear instructions and a bit of patience, you’ll be amazed at how easily this homemade bread comes together.

This bread recipe uses instant yeast, so no need to activate your yeast with hot water. We simply stir it into the dry ingredients! The dough is forgiving, and the assembly process is actually quite fun – think of it as playing with your food, but in a good way!

P.S. Prefer a savory pull-apart bread…or want to serve them side-by-side? This Cheesy Pepperoni Pizza Pull-Apart Bread must be calling for you!

The rolling-out process is simple, and don’t be afraid to really pack on the sugar, read: photo below.

I took the photo above with a disposable camera. But, I thought I’d include it cause you can see how I cut up the strips. When this was taken, I was starting to layer the strips on top of each other to make a stack of 6 strips. Then, I cut each stack into 6 square pieces and placed them in the pan on their side. I promise, it’s easier than it seems! So worth the little bit of effort.

This pumpkin pull-apart bread was a major favorite with my friends and family. When I had to make it a second time because I didn’t like my pictures the first time, there were absolutely no complaints.

Not only does this Pumpkin Pecan Cinnamon Sugar Pull Apart Bread taste amazing, but it also looks stunning. As it bakes, the layers puff up and caramelize, creating a beautiful golden-brown loaf that’s just begging to be pulled apart. It’s the kind of brunch centerpiece that will have everyone at your table reaching for seconds (and thirds!). Serve it alongside another perfect autumn treat like this Apple Cider Poached Pears in Puff Pastry and you’ll be in fall heaven. Enjoy!

Want more delicious bread recipes?

Cheesy English Muffin Bread

This Cheesy English Muffin Bread is an easy to make bread that comes together quickly and is full of cheddar cheese! It bakes into a beautiful loaf that’s perfect for grilled cheese, toast, or sandwich bread.

Get the recipe

Cinnamon Sugar Pumpkin Rolls

These Cinnamon Sugar Pumpkin Rolls are super easy to make – only one bowl and no yeast required! They’re ready in 45 minutes and perfect as a quick breakfast or snack.

Get the recipe

Pepperoni Pizza Pull Apart Bread

This Pepperoni Pizza Pull Apart Bread features soft layers of homemade bread loaded with tomato sauce, cheese, and pepperoni for an appetizer that’s sure to be a fan favorite.

Get the recipe

Rachel Conners

Pumpkin Pecan Cinnamon Sugar Pull Apart Bread

5 from 1 review

This Pumpkin Pecan Cinnamon Sugar Pull Apart Bread makes baking with yeast a breeze, and will satisfy all of your sticky, sweet cravings! Make it for a holiday brunch – it’s sure to impress.

Print Recipe Pin Recipe

Prep Time: 1 hour hr

Cook Time: 30 minutes mins

Rising Time: 2 hours hrs

Total Time: 3 hours hrs 30 minutes mins

Servings: 12 servings

Ingredients

 

½x1x2x

For the bread

• ▢ 1/2 cup milk of your choice, 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

Instructions

 

For the bread dough

• 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).
• 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.
• 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

• 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

• 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.
• 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.
• 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.
• 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.

Notes

Recipe adapted from Willow Bird

Did you make this recipe?Please consider Leaving a star rating and review!