Breads/Quick Breads/Yeast Dough

Pumpkin and Brown Sugar Pull Apart Bread

Pumpkin and Brown Sugar Pull Apart Bread {}

Pumpkin and Brown Sugar Pull Apart Bread {}

I’m confused….

It’s SUPPOSED to be fall, right?


You know –

  • Boots and trendy scarf weather
  • Busting out the leather jacket weather
  • Cool crisp nights weather
  • Gearing up for apple picking and admiring fall foliage weather.

So why is it so warm out?

You know –

  • Shorts and tank top weather
  • Throwing on some wedges and go weather
  • Sunbathing on the roof weather (what, you’ve never done that?)
  • Talking deep into the night beneath the stars weather

I’m so… Confused…

Should I be wearing shorts with UGGS?

No, no – That’s not right…

I want my Fall weather…

You know –

  • Picking out a costume that’s doesn’t look too slutty weather
  • Hearty stew weather
  • Feeling the cool breeze while walking along Central Park weather
  • No frizzy hair weather
  • Snuggling at night with the honey under a blanket weather.

Where is that weather? My hair has been frizzy for DAYS…

Mother Nature isn’t jumping on the fall bandwagon –I’ve checked– so, I’m just going to make it feel like fall up in here.

I’m all over this…

On the case…

Gettin’ it done…

Just do it status.

Flow with me… It’s GO time…

I took Joy the Baker’s delicious cinnamon sugar pull apart bread and Boom!!

I Fall-e-rized it.

I switched it up with a brown sugar and spice yeasted dough.

Pumpkin and Brown Sugar Pull Apart Bread {}


I’ll give that a minute to sink in….



THEN! I made a filling with brown sugar, fall spices and get this – Pumpkin puree.

Pumpkin and Brown Sugar Pull Apart Bread {}

Yup… I did that…

Ain’t no shame in what I’m ‘bout to accomplish here. This is my mission… For this one post – And I took it seriously.

Pumpkin and Brown Sugar Pull Apart Bread {}

This little treat is pulled apart piece by fall weather piece.  It’s delicioso.

You’re gonna dig this fo’ sho’.

Fall-e-rize, baby…

Pumpkin and Brown Sugar Pull Apart Bread {}

Lift away this whole I’m-not-sure-whether-its-summer-or-fall-confusion – Make this – And please, please forgive me for having used the word “weather” excessively in this post.

Thank you…


: Pumpkin Brown Sugar Pull Apart Bread

Adapted from: Joy The Baker

For the Dough:
  • 2 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup lightly packed brown sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon of freshly grated nutmeg
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 1/4 teaspoon pure vanilla extract
For the Filling:
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 (1/2 stick) ounces unsalted butter, melted
  1. Place a rack in the center of the oven and preheat to 350 degrees Fahrenheit (176.6 Celsius).
  2. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, spices and salt. Set aside.
  3. Whisk together eggs and set aside.
  4. In a small saucepan, over low heat melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a few minutes (2 or 3) until the mixture registers 110-115 F. You can always stir to help it cool.
  5. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. At a glance it will seem like the dough and the eggs will never come together, but keep stirring… They will. Add the remaining ¾ cup of flour and stir with the spatula for about 2-3 minutes. The mixture will be very sticky, and you want that.
  6. Place the dough is a large, greased bowl, turning once to coat. Cover with plastic wrap and place in a warm space and allow dough to rise until it has doubled in size, about 1 hour.
  7. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling and set aside. Melt 2 ounces of butter and set aside. Measure out one cup of pumpkin puree and set aside. Grease and flour a 9x5x3-inch loaf pan and set that bad boy aside too. You need to be ready for what’s about to go down.
  8. Turn the risen dough onto a clean surface. Deflate the dough and knead 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and allow to rest for 5 minutes.
  9. On a very lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. I had a bit of trouble with this, so if you can’t get the dough to 20 inches it’s no big deal. Just roll as long as you can get it. Using a pastry brush, spread melted butter across all of the dough. Sprinkle with all of the sugar and spice mixture. Use the same pastry brush to brush the pumpkin puree over the brown sugar. The mixture is going to look wet, but you can do this. Take a deep breath.
  10. Slice the dough vertically, into six equal-sized strips. I used a pizza cutter for this. This might get a little messy, but just go for it. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place until almost doubled in size, about 35 minutes.
  11. Place loaf in the preheated oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. You don’t want that – Bake until the bread reaches a nice dark, golden brown color.
  12. Remove from the oven and keep in the loaf pan for about 20 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve this bad boy warm.
  13. Trust me.
  14. This bread is best served the day it’s made, but Joy says it can be wrapped and kept at room temperature for up to 2 days. I can’t say for sure because it never made it past that one day in my house, but I’m sure it will be delicious the next day too.

Cooking time: 35 minute(s)

Number of servings (yield): 8

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