Pull-Apart Pumpkin Bread Recipe

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

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! 😉 

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

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

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

Ingredients for Cinnamon Glaze:

1 cup powdered sugar
2 tsp ground cinnamon
5-6 Tbsp heavy cream or half and half

pumpkin-pull-apart-bread-3

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.

pumpkin-pull-apart-bread-4

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.

pumpkin-pull-apart-bread-5

3. Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and 1/2 tsp salt.

pumpkin-pull-apart-bread-6

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.

pumpkin-pull-apart-bread-7

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.

pumpkin-pull-apart-bread-8

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.

pumpkin-pull-apart-bread-9

This is a very exciting step for little helpers!

pumpkin-pull-apart-bread-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.

pumpkin-bread-sliced

pumpkin-pull-apart-bread-recipe

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.

pumpkin-pull-apart-bread-11

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

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

To serve, each “cinnamon roll” pulls apart into perfect serving sizes. No need to slice it! 🙂

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

Pull-Apart Pumpkin Bread Recipe

4.88 from 8 votes
Prep Time: 2 hours 30 minutes
Cook Time: 23 minutes
Total Time: 2 hours 53 minutes
Make 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 makes 2 loves and you will love the make-ahead option.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 2 loaves

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:

  1. In bowl of a 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 min 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). 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.
  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.
  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. 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.
  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 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:

  1. Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves

Recipe Notes

*On Measuring Flour: Fluff up flour then spoon into a dry measuring cup. Scrape off the top with the back of a knife.
**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

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

I want you to experience this pull-apart pumpkin bread! Just be aware – it has been know to disappear in seconds! 😉

You'll make this Pumpkin Bread over and over. Cinnamon rolls + pumpkin pie + amazing cinnamon glaze = this pull-apart pumpkin bread! It melts in your mouth! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Victoria
    November 15, 2018

    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. Reply

    • Natashas Kitchen
      November 15, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Alena
    October 29, 2018

    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. Reply

    • Natasha
      October 29, 2018

      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. Reply

  • Lori
    December 1, 2017

    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. Reply

    • Natasha's Kitchen
      December 1, 2017

      My pleasure Lori! I’m glad you love the recipe. Thanks so much for sharing! Reply

  • Karen
    October 30, 2017

    After baking, can you freeze for another time? Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      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. Reply

  • Allison
    October 29, 2017

    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! Reply

    • Natasha's Kitchen
      October 30, 2017

      You’re welcome Allison! I’m glad to hear how much you enjoy the salad! Thanks for sharing! 🙂 Reply

  • Elizabeth
    October 25, 2017

    Hello. This looks very delicious but my kids aren’t interested in the pumpkin. Any suggestions of what to substitute the pumpkin for?
    Thanks ❤ Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      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 🙂 Reply

  • Angel
    September 16, 2017

    Great recipe! Do you know if you can freeze half the dough for later use? Reply

    • Natasha
      natashaskitchen
      September 16, 2017

      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! 🙂 Reply

  • Katerina Tkaciova
    November 20, 2016

    I just made it and is so delicious 🙂
    Very nice recipe, YUMMY! Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Katerina, thank you for the great review, I’m glad to hear that 😁. Reply

  • Marina
    November 8, 2016

    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! Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Marina, you are very welcome and thank you for such a nice review 😄. Reply

  • Fatemeh
    October 26, 2016

    Natasha! you are perfect & really lovely lady!
    thank’s aloooooooooooooooot for all recipes Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      You’re so nice! Thank you for the sweet compliment and I’m so glad you are enjoying my recipes 🙂 Reply

  • OksanaK
    October 20, 2016

    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!! Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Janice
    October 3, 2016

    Just wondering, why can’t you use a can of pumpkin pie filling instead of pumpkin purée ? Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      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) Reply

  • Yelena
    October 1, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      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! Reply

  • Jouie
    September 29, 2016

    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. Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      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? Reply

  • Inna
    September 28, 2016

    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 Reply

    • Inna
      September 28, 2016

      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 Reply

      • Natasha
        natashaskitchen
        September 28, 2016

        I’m so glad you liked it! I agree, you can’t go wrong with making double because it disappears so fast! 🙂 Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      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. Reply

  • September 27, 2016

    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! 😊 Reply

    • Natasha
      natashaskitchen
      September 27, 2016

      Ohhh if you love cinnamon rolls and pumpkin, you will love this! 🙂 Reply

  • September 25, 2016

    Absolutely gorgeous! I don’t even need the glaze… Love the photo of all of the kids! Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Thank you Mimi 😊! Reply

  • Lisa Langston
    September 24, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      You are welcome Lisa 😄. Kirkland is a brand from the store called Costco. Reply

  • Annika
    September 23, 2016

    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. Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Annika, yes, well drained home pumpkin puree would work. Let me know how it turns out 😀. Reply

      • Geraldine Pierce
        August 9, 2018

        How do we drain homemade puree please? Reply

        • Natashas Kitchen
          August 9, 2018

          Place it in a sieve, put a plate on top, and weigh it down have the juices run into a bowl. 🙂 Reply

  • Angelica
    September 22, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      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 😁. Reply

  • Dianna
    September 21, 2016

    Natasha what if i use white sugar instead of brown? Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      Hi Dianna, that would be fine! Substitute the same amount of white sugar 🙂 Reply

  • Oksana
    September 21, 2016

    Natasha any suggestions about freezing this bad boy? I’m the only one in my household who enjoys cinnamon, pumpkin, etc. Any ideas? Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      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! 🙂 Reply

  • Lena
    September 21, 2016

    This looks so good!!! Where do you buy the organic pumpkin? Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      Lena, we just buy it at our local Fred Meyer. Reply

  • Vick
    September 21, 2016

    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. Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      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 🙂 Reply

  • Nina
    September 21, 2016

    Hi Natasha, awesome idea to make it pull apart!! Can’t wait to try this recipe on Saturday, I love pumpkin and apple season 😉 🙂 Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      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! Reply

  • Anna O
    September 21, 2016

    Can’t wait to try this!!! <3 Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      I would love to hear how it turns out 😄. Reply

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