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Pumpkin Cinnamon Pull-Apart Bread
Recipe

11 INGREDIENTS • 16 STEPS • 3HRS 30MINS

Pumpkin Cinnamon Pull-Apart Bread

4.3
3 ratings
The pumpkin/cinnamon/walnut combination peeking out of different parts of the bread makes it not only visually appealing but also delicious with a little bit of sweet and nutty flavor with every bite. I served it with some butter on the side for breakfast to accompany my pumpkin spiced-latte.
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Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
The pumpkin/cinnamon/walnut combination peeking out of different parts of the bread makes it not only visually appealing but also delicious with a little bit of sweet and nutty flavor with every bite. I served it with some butter on the side for breakfast to accompany my pumpkin spiced-latte.
3HRS 30MINS
Total Time
$0.58
Cost Per Serving
Ingredients
Servings
8
US / Metric
Unsalted Butter
1/4 cup
Whole Milk
1/2 cup
Whole Milk
Active Dry Yeast
1/2 Tbsp
Active Dry Yeast
Granulated Sugar
1 1/4 cups
Salt
1 tsp
Bread Flour
2 1/2 cups
Bread Flour
Olive Oil
2 Tbsp
Walnut
3/4 cup
Walnut, roughly chopped
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
463
Fat
18.1 g
Protein
8.1 g
Carbs
69.1 g
Add to plan
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Pumpkin Cinnamon Pull-Apart Bread
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author_avatar
Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
Cooking InstructionsHide images
step 1
Heat Unsalted Butter (2 Tbsp) in a small saucepan at medium heat until it turns to light brown and you see small brown bits at the bottom of the pan, 2 to 3 minutes.
step 2
Pour in the Whole Milk (1/2 cup) and let it come to 110 degrees F (43 degrees C). This happens very quickly.
step 3
Place the butter and milk mixture in a medium-size mixing bowl. Stir in the Active Dry Yeast (1/2 Tbsp) and Granulated Sugar (1/4 cup). Let it sit for 10 minutes or until it foams.
step 4
Stir in the Canned Pumpkin Purée (1 cup) and Salt (1 tsp). Fold in the Bread Flour (2 1/2 cups) in 3 additions.
step 5
Transfer the dough onto a well-floured surface and knead for 10 minutes. It should be an elastic and slightly sticky dough.
step 6
Use Olive Oil (2 Tbsp) to grease a large bowl. Place the dough into the bowl seam side down and roll it inside the bowl to ensure that it is covered with the olive oil. Cover with stretch film and let it sit on the kitchen counter until it doubles in size, about 1 1/2 hour.
step 7
In the meantime, grate the fresh Ground Nutmeg (1/2 tsp) and mix with the remaining Unsalted Butter (2 Tbsp) Ground Cinnamon (1/2 Tbsp) and Granulated Sugar (1 cup) in a small bowl.
step 8
Roughly chop the Walnut (3/4 cup). Fold into the sugar-spice mixture. Set aside.
step 9
Transfer the dough onto your kitchen counter and roll it out to a 12x9-inch rectangle. Sprinkle it with the walnut mixture.
step 9 Transfer the dough onto your kitchen counter and roll it out to a 12x9-inch rectangle. Sprinkle it with the walnut mixture.
step 10
Cut the dough lengthwise into 6 equal pieces.
step 10 Cut the dough lengthwise into 6 equal pieces.
step 11
Stack them on top of each other.
step 11 Stack them on top of each other.
step 12
Cut the strip into 6 equal pieces.
step 12 Cut the strip into 6 equal pieces.
step 13
Place them into a 9x5-inch loaf pan. Cover it lightly with stretch film and let it rise (in a warmer part of your house) for 30 minutes.
step 13 Place them into a 9x5-inch loaf pan. Cover it lightly with stretch film and let it rise (in a warmer part of your house) for 30 minutes.
step 14
Once the time is almost up, preheat the oven to 350 degrees F (180 degrees C).
step 15
Bake for 35 minutes, or until the top part of the bread turns golden brown.
step 16
Allow the bread to cool on a wire rack for 30 minutes before slicing. Enjoy!
step 16 Allow the bread to cool on a wire rack for 30 minutes before slicing. Enjoy!
Tags
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Breakfast
American
Brunch
Bread
Shellfish-Free
Fall
Vegetarian
Dessert
Thanksgiving
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