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- 3 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger You need the right dry mix for great bread. All-purpose flour gives it structure. Baking powder and baking soda help it rise. Salt adds flavor. Spices like cinnamon, nutmeg, and ginger bring warmth. They make your kitchen smell amazing. - 1 cup pumpkin puree (canned or homemade) - 1/2 cup milk - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract For the wet mix, pumpkin puree is key. It adds moisture and flavor. Milk and melted butter make it rich. The egg binds everything together. Lastly, vanilla extract adds a sweet touch. - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon pumpkin pie spice - Optional: 1/2 cup chopped walnuts Sweetness comes from granulated and brown sugar. Brown sugar adds depth and moisture. Pumpkin pie spice is a great flavor boost. If you want crunch, add walnuts. They give your bread a nice texture. {{ingredient_image_2}} Start by greasing a 9x5 inch loaf pan with butter. You can also line it with parchment paper for easy removal later. Then, preheat your oven to 350°F (175°C). This step is key for baking the bread evenly. In a large bowl, combine 3 cups of all-purpose flour with 2 teaspoons of baking powder and 1 teaspoon of baking soda. Add 1 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Finally, include 1/2 cup of granulated sugar. Whisk these dry ingredients together until there are no clumps. In a separate bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of milk, 1/4 cup of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth and well combined. This blend will add moisture and flavor to your bread. Gently pour the wet mixture into the dry bowl. Use a spatula to fold the two mixtures together. Be careful not to over-mix; it's fine if a few lumps remain. Next, take small pieces of dough, about 1-2 inches in size. Roll each piece into a ball between your palms. Now, arrange your dough balls in the greased loaf pan. Between each layer, sprinkle a mix of brown sugar and pumpkin pie spice. If you like, add some chopped walnuts for a crunchy texture. Continue layering until all the dough balls are used up. Bake your bread in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. Once baked, cool it in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps keep the bread's texture perfect. Over-mixing can ruin your bread. When you mix too much, the dough gets tough. Instead, fold the wet and dry ingredients together gently. You want to mix just until you see no dry flour. A few lumps are okay! This keeps your bread light and fluffy. Want to tweak the flavor? Start by adding more spices. You can increase cinnamon, nutmeg, or ginger for a stronger taste. If you want a sweeter bread, add a bit more brown sugar. To change the dough's texture, adjust the milk. Add a splash more if it's too thick. A softer dough makes for a softer bread. What should you drink with your bread? A hot cup of coffee or tea pairs wonderfully. It warms you up and enhances the spices. For serving, place your warm bread on a rustic wooden board. Dust some powdered sugar on top, and drizzle with maple syrup for extra sweetness. This makes it look great and taste even better! Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin puree instead of canned for a richer flavor and better texture. Roast the pumpkin until tender, then blend until smooth. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense bread texture. Layering Technique: For a more visually appealing loaf, ensure the dough balls are evenly distributed and well-layered. This creates beautiful pockets of flavor throughout the bread. Storage Tips: To keep the bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. {{image_4}} You can enjoy this bread without dairy. Simply swap out the milk and butter. Use almond milk or oat milk instead of regular milk. For butter, try coconut oil or a dairy-free margarine. These substitutes keep the flavor rich and the texture soft. If you need a gluten-free bread, you have options. Use gluten-free all-purpose flour. This type of flour mixes well with other ingredients. Look for brands that include xanthan gum for better texture. You can also try almond flour or coconut flour, but you may need to adjust the liquid. Want to mix things up? Add chocolate chips or dried cranberries for a sweet twist. These ingredients add depth and flavor. You can adjust spices too. If you like more heat, add extra ginger or cinnamon. For a milder taste, reduce the pumpkin pie spice. You can create a version just for you! To keep your pumpkin spice pull apart bread fresh, store it at room temperature. Place it in a bread box or wrap it in plastic wrap. This keeps the bread soft and moist. It will stay fresh for about three days. If you notice it getting stale, simply toast a piece for a warm treat. If you want to save some for later, freezing is a great option. Wrap the bread tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to enjoy it, remove it from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. This keeps the flavor intact. For the best taste, reheat your bread before serving. Preheat your oven to 350°F (175°C). Wrap the bread in foil and heat it for about 10-15 minutes. This method keeps the outside crisp and the inside soft. You can also use a microwave, but it may make the bread a bit chewy. Heat it in short bursts of 10 seconds. Enjoy your warm, flavorful bread! Yes, you can use fresh pumpkin. To do this, cut a pumpkin in half and remove the seeds. Roast the halves until soft. Let it cool, then scoop out the flesh. Blend it until smooth. One cup of fresh pumpkin will replace one cup of canned pumpkin. Just remember, fresh pumpkin might have a bit more water. You may need to adjust the flour slightly to get the right dough. Check for doneness by looking for a golden brown top. You can also do the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready. The sides should pull away slightly from the pan. If it’s not done, bake for a few more minutes. The baking time is usually 30-35 minutes. Yes, you can prepare the dough a day in advance. After mixing, cover it with plastic wrap and store it in the fridge. When you are ready to bake, let it sit at room temperature for about 30 minutes. This helps the dough rise again. You can also bake the bread and store it. Just wrap it well and keep it at room temperature for up to three days. Pumpkin spice pull apart bread uses basic ingredients and steps. You mix dry and wet items, shape the dough, and bake. Each step brings rich flavor and fun texture. Perfect it with tips on mixing and serving. You can even try variations like gluten-free options. Store it well for fresh enjoyment. This recipe is flexible for all tastes. Dive in and create your bread masterpiece!

Pumpkin Spice Pull Apart Bread

A delightful pull-apart bread infused with pumpkin and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 cup granulated sugar
  • 1 cup pumpkin puree
  • 0.5 cup milk
  • 0.25 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan, or alternatively, line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and granulated sugar. Whisk until all dry ingredients are evenly mixed and there are no clumps.
  • In a separate bowl, whisk together the pumpkin puree, milk, melted butter, egg, and vanilla extract. Stir until the mixture is smooth and well-integrated.
  • Gradually pour the wet mixture into the bowl containing the dry ingredients. Use a spatula to gently fold the mixtures together just until combined. Be careful not to over-mix; a few lumps are perfectly fine.
  • In a small bowl, mix the packed brown sugar with pumpkin pie spice, setting it aside for layering.
  • Take a portion of the dough and pinch off small pieces, about 1-2 inches in size. Roll each piece into a ball between your palms.
  • In your prepared loaf pan, arrange the dough balls in layers. Between layers, sprinkle some of the brown sugar and pumpkin pie spice mixture. If desired, add a few chopped walnuts in between some layers to introduce a delightful crunch.
  • After layering all the dough balls, sprinkle any remaining brown sugar and spice mixture generously over the top.
  • Bake the bread in the preheated oven for 30-35 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the bread to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.

Notes

Serve warm on a rustic wooden board, dust with powdered sugar and drizzle with maple syrup for added sweetness.
Keyword bread, fall, pull apart, pumpkin, spice