Pumpkin Spice Pull Apart Bread

$To make pumpkin spice pull apart bread, gather these ingredients: - 2 cups all-purpose flour - 1 packet (2¼ teaspoons) active dry yeast - ½ cup warm milk (110°F/43°C) - ¼ cup granulated sugar - 1 teaspoon salt - ½ cup unsalted butter, melted - 1 large egg - 1 cup pure pumpkin puree - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon ground allspice - ⅓ cup brown sugar, packed - ½ cup chopped pecans (optional) - ¼ cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) You can swap some ingredients if needed. Use whole wheat flour for all-purpose flour. Almond milk works well instead of regular milk. If you don’t have pumpkin puree, use applesauce for a fruity twist. Maple syrup can replace granulated sugar for a deeper flavor. If you're nut-free, skip the pecans or use seeds instead. Choose fresh ingredients for the best taste. For flour, check the package date. The flour should smell fresh. When buying yeast, make sure it is not expired. It should feel dry and crumbly. Look for pure pumpkin puree without additives for the best flavor. Fresh spices boost taste, so buy them whole and grind them if possible. First, grab a small bowl. Combine ½ cup warm milk, ¼ cup granulated sugar, and 1 packet of active dry yeast. Stir gently. Let it sit for about 5-10 minutes. You want it to get frothy and bubbly. This shows the yeast is active. In a large bowl, mix 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon ground allspice. Whisk until well blended. In another bowl, combine ½ cup melted unsalted butter, 1 cup pure pumpkin puree, and 1 large egg. Whisk until smooth. Now, pour both mixtures into the dry ingredients. Stir until a soft, sticky dough forms. Turn the dough out onto a floured surface. Knead it for about 5-7 minutes. You want the dough to be smooth and elastic. Place it in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour. It should double in size. Preheat your oven to 350°F (175°C). Once the dough has risen, gently punch it down to release air. Roll it out into a rectangle, about 10x12 inches. Brush the surface with melted butter. Sprinkle ⅓ cup brown sugar and ½ cup chopped pecans, if you like, over the dough. Cut the dough into strips, about 1 inch wide. Stack these strips and slice them into 3-4 equal pieces. Stand the dough pieces vertically in a greased loaf pan. Pack them snugly. Cover the pan with a towel and let it rise for another 30 minutes. Bake for 30-35 minutes, or until the top is golden brown. To check, insert a toothpick; it should come out clean. Let the bread cool for 10 minutes in the pan, then transfer it to a wire rack. For a sweet finish, whisk together ¼ cup powdered sugar and 2 tablespoons milk. Drizzle this glaze over the warm bread. Enjoy this festive treat! For the full recipe, refer to the main section. For great dough, you want it soft and slightly sticky. When mixing, add flour gradually. If it's too wet, sprinkle more flour until it feels right. Kneading helps develop gluten, which gives the bread its nice texture. Aim for about 5-7 minutes of kneading. Remember, over-kneading can make it tough. To keep your pumpkin spice pull apart bread fresh, store it in an airtight container. Place it at room temperature for up to three days. If you want it to last longer, freeze it. Wrap the bread tightly in plastic wrap before placing it in a freezer bag. When you’re ready to enjoy, just thaw it overnight in the fridge. Serve the bread warm for the best taste. I love to drizzle it with the glaze right before serving. For a fun twist, add whipped cream or vanilla ice cream on the side. You can also pair it with a warm cup of apple cider or hot cocoa. This makes it a perfect treat for gatherings or cozy nights at home. You can find the full recipe above for more details! {{image_4}} You can change the spices in pumpkin spice pull apart bread. Love chocolate? Add chocolate chips. Want a twist? Try cardamom or allspice. You can even use vanilla extract for a sweeter taste. Mix and match spices to find what you love. Each change makes the bread fun and unique. If you need nut-free bread, simply skip the pecans. For gluten-free options, use a gluten-free flour blend. Make sure it’s a 1:1 blend for best results. This way, everyone can enjoy your pumpkin spice pull apart bread, no matter their diet. You can top your bread with tasty glazes. Try a cream cheese glaze for a rich treat. A maple glaze gives a sweet, fall flavor. For a fun touch, sprinkle some cinnamon sugar on top before baking. Make your bread festive for any season with these additions. For more details and step-by-step guidance, check out the Full Recipe. To keep your pumpkin spice pull apart bread fresh, store it in an airtight container. This helps to lock in moisture and flavor. Place the container at room temperature for up to three days. If you want to keep it longer, refrigeration is not the best choice. It can dry out the bread. Instead, use the freezer for longer storage. To reheat your bread, the oven is your best friend. Preheat the oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from getting hard. Heat for about 10-15 minutes or until warm. If you prefer, you can use a microwave. Place a slice on a plate, cover it with a damp paper towel, and heat for about 20-30 seconds. If you want to save some for later, freezing works great. First, let the bread cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. It can last for up to three months in the freezer. To enjoy, just follow the reheating instructions after thawing it overnight in the fridge. This way, you have a tasty treat ready whenever you want. You can tell when your bread is ready by looking for a golden brown top. Use a toothpick to check the middle; it should come out clean. If there is wet dough on the toothpick, bake it a bit longer. The bread should also sound hollow when you tap on the bottom. This means it is fully baked and ready to enjoy. Yes, you can use canned pumpkin! It is a great time-saver. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. Canned pumpkin has the same rich flavor as fresh pumpkin. It will work well in your pumpkin spice pull apart bread. This swap can make your baking easier and faster. If your dough does not rise, first check the yeast. It needs to be fresh and active. You can test it by mixing it with warm milk and sugar. If it bubbles after a few minutes, it’s good to use. If it does not bubble, your yeast may be dead. You can also try placing the dough in a warmer spot. Avoid drafts. If needed, let it rise longer than the recipe states. This blog post covered key ingredients, steps, and tips for baking bread. We explored ingredient selections, tried substitutes, and offered advice on making great dough. You learned how to shape, bake, and store your bread. Variations let you create unique flavors and use seasonal ingredients. Remember, baking bread is a fun journey. Enjoy the process and share fresh bread with loved ones. With practice, you can make perfect bread every time. Now, it's your turn to bake!$

Pumpkin Spice Pull Apart Bread

Indulge in the flavors of fall with this delightful Pumpkin Spice Pull Apart Bread. This easy recipe combines warm pumpkin puree with fragrant spices to create a soft, gooey treat perfect for gatherings or cozy mornings. Enjoy the fun of tearing off a warm piece straight from the pan! Click through for the full recipe and tips to impress your family and friends with this seasonal favorite that’s sure to be a hit!

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Ingredients

2 cups all-purpose flour

1 packet (2¼ teaspoons) active dry yeast

½ cup warm milk (110°F/43°C)

¼ cup granulated sugar

1 teaspoon salt

½ cup unsalted butter, melted

1 large egg

1 cup pure pumpkin puree

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon ground allspice

⅓ cup brown sugar, packed

½ cup chopped pecans (optional)

¼ cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions

In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating that the yeast is activated.

In a large mixing bowl, whisk together the flour, salt, ground cinnamon, ground nutmeg, ground ginger, and ground allspice until well combined.

In a separate bowl, blend the melted butter, pure pumpkin puree, and large egg, whisking until the mixture is smooth and well incorporated.

Pour both the yeast mixture and the pumpkin mixture into the bowl containing the dry ingredients. Stir together until a soft, sticky dough forms.

Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, or until the dough is smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for approximately 1 hour, or until the dough has doubled in size.

Preheat your oven to 350°F (175°C).

Once the dough has risen, gently punch it down to release excess air. Roll it out into a rectangle approximately 10x12 inches in size.

Use a pastry brush to evenly coat the surface of the dough with melted butter. Then, sprinkle the brown sugar and chopped pecans (if using) evenly across the entire surface.

Cut the dough into strips approximately 1 inch wide. Stack these strips on top of each other, then slice the stacked strips into 3-4 equal pieces.

Stand the dough pieces vertically in a greased loaf pan, packing them snugly together to form layers.

Cover the loaf pan with a kitchen towel and allow it to rise for an additional 30 minutes.

Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl until smooth. Drizzle the glaze over the warm pull apart bread for a delightful finish.

Prep Time: 20 minutes | Total Time: 2 hours | Servings: 8

- Presentation Tips: Serve the warm pull apart bread straight from the pan, and encourage guests to tear off pieces at the table. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.