This delicious Pumpkin Pull-Apart Bread is “monkey bread” at its finest. The concept: plump and delicious dough, cut into pieces, rolled in sugar, cinnamon and butter, and baked all together in layers of gooey goodness. You pull it off in pieces and enjoy. Thus the “pull-apart” in its title. This bread is SO decadent and SO delightful.
If you’ve got a passion for pumpkin, indulge in this amazing dessert. You are going to want to make it again and again.
This Pumpkin Pull-Apart Bread creation is a Blue Ribbon Group original recipe. We used several blue ribbon winning recipes as inspiration. Crystal, my niece and fellow Blue Ribbon Foodie tested and tweaked the recipe, and added a pumpkin pie spiced icing, a nice touch, especially for fall baking season. I can’t wait to take my turn with it and use a favorite pumpkin pie spice.
We also love this mini recipe, with different flavors. The portions are perfect. If you are not good at sharing, that recipe is for you,
Bake it great!
p.s. Looking for more pumpkin recipes? Search for “pumpkin” our site and you’ll find many. Be sure to bake this State Fair of Texas winner, another crowd pleaser.
Pumpkin Pull-Apart Bread with Pumpkin Pie Spiced Icing
3 cups all-purpose flour (+ extra for dusting)
3 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 cup sugar, divided
2 1/4 teaspoons (1/4 oz. pkg.) rapid-rise yeast
1 stick (8 tablespoons or 1 cup) salted butter, divided
1/4 cup warm water
1/2 cup warm milk
1 cup canned pumpkin (or 1 cup cooked fresh pumpkin- cooked, drained, and pureed)
3/4 cup powdered sugar
1 tablespoon milk (+ or – for desired icing consistency)
1/4 teaspoon pumpkin pie spice
In large bowl, mix the flour, 1 teaspoon cinnamon, nutmeg, cloves, 1/4 cup sugar, and yeast. Make a well in the center of the dry ingredients. Melt 2 tablespoons of the butter and, while warm, place in well with warm water, warm milk, and pumpkin. With a wooden spoon, gently stir until dough comes together, scraping sides of bowl, as needed. Turn out onto a lightly floured surface. Knead until smooth and elastic. Move dough into a bowl coated with cooking spray, turning it once to coat both sides. Cover with plastic wrap and allow to rise until doubled in bulk (about an hour).
Spray Bundt pan with cooking spray. Press dough into a large rectangle on a floured cutting board. Using a sharp knife, cut the dough into about 40 equal sized pieces and roll each piece into a ball. In a small bowl, mix 2 teaspoons cinnamon and 1 cup sugar for coating balls of dough. In another small bowl, melt remaining 6 tablespoons of butter. roll each dough into butter, then cinnamon sugar coating. Place in prepped Bundt pan, layering the balls evenly in the pan. Cover Bundt pan and let dough rise again for another hour.
Preheat oven to 350 degrees F. Bake bread until golden brown, about 30-35 minutes. Let cool for 10 minutes, then turn out onto a platter. Stir together powdered sugar, milk, and pumpkin pie spice. Drizzle over monkey bread.
Variation idea: for an extra topping, add 1/2 cup chopped pecans to the top of the bread.