Pull-Apart Pumpkin Bread Recipe
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Make pumpkin bread this once and you’ll make it over and over! Imagine cinnamon rolls + pumpkin pie + an irresistible cinnamon glaze and you have this pull-apart pumpkin bread! This recipe is a hit everywhere it goes.
Everything about it is good from the melt-in-your mouth soft centers to the cinnamon glaze that melts into every groove. You’ll want this glaze on all your pumpkin-baked goods. It’s truly THAT GOOD!
This is a treat for breakfast, brunch or dessert and is sure to become a Fall favorite in your home as well. It’s well loved by kids and adults and you don’t even have to slice it! Portions easily pull apart from the loaf to expose gorgeous swirls of pumpkin spice.
P.S. This recipe makes 2 loves and you will love the make-ahead option so you can enjoy this freshly baked pumpkin bread in the morning! The last picture has your name written all over it! 😉
Ingredients for Pull-Apart Pumpkin Bread:
3/4 cup warm milk (not hot) tip: microwave cold milk 40 seconds
1/2 Tbsp active dry yeast
3/4 cup pumpkin puree (not pumpkin pie filling), or use well-drained homemade puree
4 Tbsp granulated sugar, divided
3 1/2 cups all-purpose flour *measured correctly + 1-2 Tbsp (465 grams) *See note on measuring
1 large egg, room temp
2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to grease pans)
1/2 tsp salt
*Watch our easy video tutorial on how to measure correctly
Filling for Pull-Apart Pumpkin Bread:
7 Tbsp unsalted butter, softened, divided (6 for the filling and 1 Tbsp to brush tops)
1/4 cup light brown sugar, packed (64 grams)
1 Tbsp ground cinnamon
1/2 tsp pumpkin pie spice
Ingredients for Cinnamon Glaze:
1 cup powdered sugar
2 tsp ground cinnamon
5-6 Tbsp heavy cream or half and half
What You’ll Need:
2 Bread Pans, An electric stand mixer (unless you want to knead by hand), Rolling Pin
How to Make Pumpkin Pull-Apart Bread:
1. In bowl of an electric mixer, add 3/4 cup warm milk, sprinkle top with 1/2 Tbsp yeast and let sit for 7 min.
2. Whisk in 1/2 cup flour and 2 Tbsp sugar then whisk in 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven** for 25-30 minutes or at room temp 35-45 min. It will be puffy.
3. Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and 1/2 tsp salt.
4. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate between each addition). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of the bowl while mixing. You may need an extra 1-2 Tbsp flour depending on how you measured it. Once all flour is in, continue kneading on speed 2 for 10 minutes. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size.
5. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
6. Stir together 1/4 cup brown sugar, 1 Tbsp cinnamon and 1/2 tsp pumpkin spice and sprinkle it all evenly over buttered dough.
This is a very exciting step for little helpers!
7. Roll the dough up starting with the longer side, keeping a tight roll. Push ends in slightly to make them a little more uniform then slice in half. Slice both halves into 1″ pieces, keeping the dough rounds connected at the base (don’t cut all the way through).
Butter 2 bread pans with 1/2 Tbsp butter each then transfer the sliced dough halves into buttered pans, connected side down. Gently pull the sliced rounds into opposite directions to create a layered effect.
(Note: if baking the following day, see notes***). Cover with plastic and let rise in a warm oven** for 30-45 minutes or at room temperature for 1 to 1 1/2 hours or until puffy.
8. Brush each loaf with 1/2 Tbsp melted butter and Bake at 350˚F for 22-25 min. I think it’s perfect at 23 minutes. Bread will be a light golden brown. Let bread cool in pan 10 minutes then apply glaze (see instructions below) generously over the top of each loaf while inside the pan.
How to Make the Cinnamon glaze:
1. Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves
To serve, each “cinnamon roll” pulls apart into perfect serving sizes. No need to slice it! 🙂
Pull-Apart Pumpkin Bread Recipe
Ingredients
Ingredients for the Pumpkin Bread:
- 3/4 cup warm milk, not hot
- 1/2 Tbsp active dry yeast
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 4 Tbsp granulated sugar, divided
- 3 1/2 cups all-purpose flour + 1-2 Tbsp, 465 grams *See note on measuring
- 1 large egg, room temp
- 2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to grease pans)
- 1/2 tsp salt
Ingredients for Pumpkin Bread Filling:
- 7 Tbsp unsalted butter, softened, divided (6 for the filling and 1 Tbsp to brush tops)
- 1/4 cup light brown sugar, packed (64 grams)
- 1 Tbsp ground cinnamon
- 1/2 tsp pumpkin pie spice
Ingredients for Cinnamon Glaze:
- 1 cup powdered sugar
- 2 tsp ground cinnamon
- 5-6 Tbsp heavy cream or half and half
What You'll Need:
- 2 Bread Pans, An electric stand mixer (or knead by hand), Rolling Pin
Instructions
How to Make Pull-Apart Pumpkin Bread:
- In bowl of a mixer, add 3/4 cup warm milk, sprinkle top with 1/2 Tbsp yeast and let sit for 7 min.
- Whisk in 1/2 cup flour and 2 Tbsp sugar then whisk in 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven** for 25-30 min or at room temp 35-45 min. It will be puffy.
- Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and 1/2 tsp salt.
- Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of the bowl while mixing. You may need an extra 1-2 Tbsp flour. Once all flour is in, continue kneading on speed 2 for 10 min. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size.
- Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
- Stir together 1/4 cup brown sugar, 1 Tbsp cinnamon and 1/2 tsp pumpkin spice and sprinkle it all evenly over buttered dough.
- Roll the dough up starting with the longer side, keeping a tight roll. Push ends in slightly to make them a little more uniform then slice in half. Slice both halves into 1" pieces, keeping the dough rounds connected at the base (don't cut all the way through). Butter 2 bread pans with 1/2 Tbsp butter each then transfer the sliced dough halves into buttered pans, connected side down. Gently pull the sliced rounds into opposite directions to create a layered effect. Cover with plastic and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1 1/2 hours or until puffy.
- Brush each loaf with 1/2 Tbsp melted butter and Bake at 350˚F for 22-25 min. I think it's perfect at 23 min. Bread will be a light golden brown. Let bread cool in pan 10 min then apply glaze generously over the top of each loaf while inside the pan.
How to Make the Cinnamon glaze:
- Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves
Notes
**Oven should not be hotter than 100˚F or you will cook and ruin the yeast.
***For make-ahead overnight pumpkin bread: Once dough is in the pan and before the last rise, cover dough with plastic wrap and refrigerate. Dough may be refrigerated up to 18 hours prior to baking. Remove from refrigerator and keeping them covered, let cinnamon rolls rise in a warm oven** for 35 min or at room temp 1 1/2 hours or until puffy then proceed with step 8.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I want you to experience this pull-apart pumpkin bread! Just be aware – it has been know to disappear in seconds! 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I was looking for something other than pumpkin bread and came across your recipe. I had everything to make it so I put it together. So delicious and exactly what I was looking for ! I made only one change, only because I love cream cheese with pumpkin- cream cheese glaze. So so good. Great flavors all the way around! Thank you 🙏🏼
That’s wonderful, Liz! I’m so glad you found this recipe!
Delicious and very easy to follow your instructions. Beautiful orange color and rose into wonderfully into soft fluffy loaves!
Hi Stephanie, thanks a lot for your kind words and good feedback. We appreciate it!
For the milk, does it have to be whole milk, or can it be 1% or 2%?
Hi Claudette, it’s best with it by 2% may work! I hope you love this recipe.
Omg 😍😍 so delicious. Yes they are time consuming but it’s the rising that takes time. The actual recipe is so easy. I get requests to make these all the time.. they are so airy and soft and I love how the house smells when they’re baking.
That’s just awesome! Thank you for sharing your excellent review, Olya! It sounds like you found a favorite!
I had great success with this recipe. At the last minuteI tucked in fresh cranberries into the creases in the bread dough before baking and also sprinkled chopped walnuts on top of the glaze after they were baked. The tart cranberries were so yummy against the sweet glaze. I also did the whole recipe in a large square pan because I didn’t have bread pans. Worked great! Next time I will add more cranberries and do a cream cheese glaze. Yum!
Sounds great! Thank you for your wonderful feedback, Cyndi. I appreciate you sharing your great feedback with us.
Hi Natasha,
Thank you for the recipe. I made this today and was an absolute hit!!! Question, after adding the 3 cups and 3tbs of flour I found that the dough was still sticky. Do I keep adding more flour until I don’t get the sticky consistency?
Thanks for sharing, Nora. It can vary by how you measured the flour and the type of flour you used. For example, if you use Canadian flour (which has a higher gluten content), you typically need less of it and other flours may require more. How did you measure and what kind of flour did you use? Also, is it possible you may have lost count in measuring?
Hi Natasha, thanks for your reply back. I followed your method on how to measure flour. I also used kings all purpose flour. I just found that after the last rise while rolling the dough it was still a bit sticky. But still came out a hit!!!
I’m so glad you enjoyed the pumpkin pull-apart bread.
Would I be able to make the dough in my bread machine? Thanks!
Hi Mary Joy, I have not tested this dough in a bread machine to advise. If you happen to experiment I would love to know how you like that!
Would love to see a video of this recipe!
Thank you for all the wonderful recipes you share!
Hi Tammy, thank you so much for that suggestion! We are adding it to our list.
These are absolutely delicious!
I used 9 inch loaf pans and put eight slices in each pan. Well worth the extra effort of three rises. Will definitely make these again.
I’m so glad you enjoyed it!
Can these be made in 9 inch loaf pans? I don’t have specific bread pans. Going to make these today. They look so delicious.
Hi Cheryl, I haven’t tested that but here is what one of our readers wrote: “These are absolutely delicious! I used 9-inch loaf pans and put eight slices in each pan. Well worth the extra effort of three rises. Will definitely make these again.” I hope that is helpful.
Don’t hate me but what can I substitute for pumpkin? I would love to make this with another flavor? Thanks you
I’m sorry but I have not tried any other substitute to advise, you might have to do an experiment and try.
It looks really good Natasha. Can you put walnuts in the dough without ruining anything.
Hi Esther, I haven’t tested that but I bet it could work!
Love, love, love this recipe! Takes a bit of time with the 3 rising periods but it’s so simple to make and delicious. I double the amount of pumpkin spice and omit the glaze. I grow my own sugar pumpkins and always end up with puree left over, this is such a good use for it. Just make sure if you use fresh pumpkins to drain the puree through a cloth as its got more moisture than the canned puree, especially if you roast/puree/freeze it like i do. When defrosting it will have even more moisture. For those who are worried about the pumpkin flavor – you can’t taste it, it just tastes like moist cinnamon buns with a hint of pumpkin spice. My boyfriends favorite!
That’s amazing, Linda! Thank you for sharing this with us!
Hi Natasha,
I’m always in awe of your recipes and awesome tips! So glad I’ve found your blog! I’m wondering if it’s okay to keep the bread in room temperature since the glaze has fresh cream in it. Should i refrigerate it?
Awww that’s the best! Thank you so much for sharing that with me. Since the glaze does have dairy, it is best to store in the refrigerator. I have left it out overnight but if you want to store it for longer or if you are in a humid place or warmer than room temperature room, I would recommend refrigerating.
I made these yesterday and am not thrilled with them. They’re “just ok” for me; not very sweet. When I eat a cinnamon roll I’m looking for sweet gooey goodness, and that is not how these turned out. They were fairly time consuming to make so I was disappointed with the result. and won’t be making them again.
Hi, these aren’t quite like a cinnamon roll because they aren’t smothered in that much sweet glaze but you could probably add a frosting or a maple glaze to make them more like cinnamon rolls if that is what you are looking for.
I agree. Very time consuming for me. Took me the entire afternoon. However, these were delicious.
I’m so glad you enjoyed it!
This was a great recipe! Definitely great that it makes 2 loaves! I made mine by substituting about 1/3 of the flour amount with whole wheat, added vanilla extract and grated nutmeg and did a brown butter glaze for the top.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Planning to make this wonderful bread soon. My question is, does it need to be stored in the refrigerator since the glaze has cream? Thanks.
Hi Alena, since the glaze does have dairy, it is best to store in the refrigerator. I have left it out overnight but if you want to store it for longer or if you are in a humid place or warmer than room temperature room, I would recommend refrigerating.
Thank you SOOOO much for weighing the flour!!!!!! It is the only way for consistent results. 🙂 . AND the recipe is spectacular and easy to make.
My pleasure Lori! I’m glad you love the recipe. Thanks so much for sharing!
After baking, can you freeze for another time?
Hi Karen, I haven’t tried that but I think it would work to freeze it after it is baked then let it thaw and rewarm it in the oven before applying the glaze since it is best to apply glaze to warm bread.
Your recipes never fail to disappoint, this was delicious and disappeared in seconds, as warned! 🙂 Yeasted doughs frequently make me nervous, but your directions led to a tender and light loaf. Thank you!
You’re welcome Allison! I’m glad to hear how much you enjoy the salad! Thanks for sharing! 🙂
Hello. This looks very delicious but my kids aren’t interested in the pumpkin. Any suggestions of what to substitute the pumpkin for?
Thanks ❤
Hi Elizabeth, I haven’t tested anything else but I did modify this from my cinnamon rolls recipe if that helps (where I didn’t use pumpkin). This one is not overly pumpkiny though – it’s very pleasant and mild in pumpkin flavor 🙂
Great recipe! Do you know if you can freeze half the dough for later use?
Hi Angel, I haven’t tried freezing it. I think it would be worth an experiment, but I haven’t tested it myself to say for sure. Maybe someone else has tried that? Thanks in advance! 🙂
I just made it and is so delicious 🙂
Very nice recipe, YUMMY!
Katerina, thank you for the great review, I’m glad to hear that 😁.
Made these today! Moisty, pumkiny, cinnamonie!! Turned out very yummy! Although next time i make these, i would add a little more salt and some walnuts;)
Thanks Natasha! Love your recipes!
Marina, you are very welcome and thank you for such a nice review 😄.
Natasha! you are perfect & really lovely lady!
thank’s aloooooooooooooooot for all recipes
You’re so nice! Thank you for the sweet compliment and I’m so glad you are enjoying my recipes 🙂
Delicious!! Easy to make! Very light pumpkin flavor, more cinnamon than anything else. I cut the frosting in half, but it’s the main thing that gives this bread it’s sweetness. Thanks Natasha!!
I’m so glad you enjoyed it!! 🙂
Just wondering, why can’t you use a can of pumpkin pie filling instead of pumpkin purée ?
Hi Janice, I think it would still work with pumpkin pie filling, but I haven’t tested it that way so I can’t say for sure since there are other ingredients added to the pumpkin (water, syrup, spices, etc)
Hello. I made this last night. Turned out great. But you can’t really taste the pumpkin. Which I was really looking forward too because I love all things pumpkin flavored. Other then that it was delicuous. I did add a bit of pecans on top right before I put it in the oven. And it gave it a great crunch.
Hi Yelena, I love that you added the pecans! With pumpkin bread or pumpkin cinnamon rolls (most pumpkin bread recipes actually), the pumpkin flavor is pretty subtle. If you overwhelm the dough with pumpkin puree, it won’t rise properly. Mine is probably has more pumpkin than most of the recipes I came across after doing a quick search because I’m with you; I love pumpkin so I tried to “pump-kin” it up! 😉 I’m so glad you like the recipe!
I am making this bread now…and I had to add almost another cup of flour because the batter was so sticky….is that okay? 🙁 BTW I love your all recipes.
Hi Jouie, it can vary by how you measured the flour and the type of flour you used. For example, if you use Canadian flour (which has a higher gluten content), you typically need less of it and other flours may require more. How did you measure and what kind of flour did you use? Also, is it possible you may have lost count in measuring?
Making these right now. They are on their last rise before I pop them in the oven.
I don’t have cream for the glaze do you think milk will be okay?
Can’t wait to try them
Just took them out of the oven. My kids took care of half in under a minute🙈
You can’t taste the pumpkin. The purée did make the bread super soft and moist with the prettiest yellow colour👌🏻
Really wish I made double
I’m so glad you liked it! I agree, you can’t go wrong with making double because it disappears so fast! 🙂
Hi Inna, cream is best but if using milk, use a little less so you don’t thin out the glaze too much. Half and half would work also.
My gosh this looks so yummy!!! Probably going to try this one because I’ve been wanting to try that cinnamon rolls anyway, so this will be a great variation for it and perfect for fall too! 😊
Ohhh if you love cinnamon rolls and pumpkin, you will love this! 🙂
Absolutely gorgeous! I don’t even need the glaze… Love the photo of all of the kids!
Thank you Mimi 😊!
I need to make these wonderful looking rolls! I might eat the whole thing! I have a question, I noticed your Cinnamon has a “Kirkland” label. Is this a store, an online store or what. Do you order spices online?
Thanks!
LOVE your blog and videos!
You are welcome Lisa 😄. Kirkland is a brand from the store called Costco.
Hi Natasha,
I was wondering if homemade pumpkin puree would work? I am kind of lazy to go buy some but I did make some puree that’s in my freezer.
Annika, yes, well drained home pumpkin puree would work. Let me know how it turns out 😀.
How do we drain homemade puree please?
Place it in a sieve, put a plate on top, and weigh it down have the juices run into a bowl. 🙂
Hello.
Can fresh, cooked and pureed butternut squash be used instead of canned pumpkin? I am not a big fan of canned produce….
The bread looks delicious and I would love to make it!
Angelica, I haven’t tested the recipe with butternut squash but the substitution should work since they are similar in texture. Let me know how it turns out 😁.
Natasha what if i use white sugar instead of brown?
Hi Dianna, that would be fine! Substitute the same amount of white sugar 🙂
Natasha any suggestions about freezing this bad boy? I’m the only one in my household who enjoys cinnamon, pumpkin, etc. Any ideas?
Hi Oksana! I haven’t tried freezing it but I imagine it works well to freeze the baked bread then thawing it in the fridge and warming before serving. I hope you love it! 🙂
This looks so good!!! Where do you buy the organic pumpkin?
Lena, we just buy it at our local Fred Meyer.
That looks so good for autumn season. I will try it. Natasha I bought a rose jam from international store. Do you have any recipes with jam. Like some type of desert? I have a jar of jam I really want to make something I don’t know what. Thanks.
Hi Vick! I’ve never tried that kind of jam so I’m not sure how potent or deep in flavor it is. The first jam recipe that comes to mind is rogaliki (my mom’s rugelach) which is filled with jam 🙂
Hi Natasha, awesome idea to make it pull apart!! Can’t wait to try this recipe on Saturday, I love pumpkin and apple season 😉 🙂
Hi Nina! I hope you love it as much as we all do :). I’m the same way and this is the epitome of Fall baking for me :). I’m incorporating pumpkin, cinnamon and apples everywhere I can!
Can’t wait to try this!!! <3
I would love to hear how it turns out 😄.