Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Pumpkin Pull Apart Bread that's about to become your new seasonal obsession! Imagine soft, pillowy layers of pumpkin-infused dough, generously studded with crunchy pecans and dripping with rich, golden caramel. This isn't just a bread – it's a warm hug on a plate that will have your family and friends begging for seconds. Whether you're looking to impress at a weekend brunch or create a show-stopping dessert, this recipe is your ticket to instant culinary stardom.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup milk, warmed
- 1/2 cup pumpkin puree
- 1/4 cup butter, melted
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
- In a large mixing bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- Add the pumpkin puree, melted butter, remaining sugar, salt, and ground cinnamon to the yeast mixture. Whisk until thoroughly combined and smooth.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes elastic and smooth. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- After rising, punch down the dough and roll it out on a floured surface into a large rectangle approximately 1/4 inch thick.
- Sprinkle the chopped pecans evenly across the rolled-out dough, gently pressing them into the surface.
- Cut the dough into roughly 2-inch square pieces using a sharp knife or pizza cutter.
- Grease a 9x5 inch loaf pan and begin stacking the dough squares vertically, allowing them to slightly overlap and create a layered effect.
- Drizzle half of the caramel sauce over the stacked dough pieces, ensuring it seeps between the layers.
- Cover the loaf pan and let the bread rise for an additional 30 minutes in a warm location.
- Preheat the oven to 350°F (175°C) while the bread is doing its second rise.
- Bake the bread for 40-45 minutes, or until the top is golden brown and the interior is cooked through. If the top browns too quickly, cover with aluminum foil.
- Remove from the oven and let cool in the pan for 10 minutes, then carefully turn out onto a serving plate.
- Drizzle the remaining caramel sauce over the top of the bread, allowing it to cascade down the sides.
- Serve warm, allowing guests to pull apart the soft, caramel-coated layers studded with toasted pecans.
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to activate the yeast without killing it. The mixture should become foamy within 5-10 minutes.
- Room Temperature Matters: Let ingredients like milk, butter, and pumpkin puree sit at room temperature for better incorporation and a smoother dough.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect, soft texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Even Layering: When stacking dough squares, try to create a slightly offset, cascading effect for the most beautiful pull-apart presentation.
- Caramel Drizzling Hack: Warm the caramel sauce slightly before drizzling to help it flow more evenly between the bread layers.
- Prevent Over-Browning: If the top of your bread is browning too quickly, tent it with aluminum foil to ensure even baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 30mg
