Pumpkin Pull Apart Bread
Comforting and flavorful, this pull-apart bread combines pumpkin puree, aromatic spices, and crunchy pecans, making it a delightful addition to any gathering.
Ingredients
Dough and Base
- 1 lb pizza dough Provides structure and chewiness
Filling
- 2/3 cup pumpkin puree Adds moisture and a subtle earthiness
- 1/2 cup finely chopped pecans Adds crunch and nutty flavor
- 1/2 cup brown sugar Contributes sweetness and moisture
- 1 tsp ground cinnamon Adds warmth and spice
- 1/2 tsp ground allspice Enhances the warm spice profile
- 1/4 tsp ground nutmeg Adds a slightly sweet and nutty flavor
Assembly
- 1 Tbsp melted butter Adds richness and helps bind
- 1/4 cup caramel sauce Adds sweetness and a smooth texture
- 1/4 cup caramel sauce For drizzling on top
- to taste Flour for surface Prevents sticking during rolling
Instructions
Preparation
- Preheat your oven to 350℉ and prepare an 8×4 bread loaf pan by greasing it.
- Roll out the pizza dough into a rectangle approximately 16×8 inches in size.
- In a small mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground allspice, ground nutmeg, and finely chopped pecans. Mix until well incorporated.
- Brush the rolled-out dough with melted butter.
- Drizzle 1/4 cup of caramel sauce evenly over the surface of the dough.
- Spread the pumpkin mixture evenly across the dough.
- Using a pizza cutter, carefully cut the dough lengthwise into three long strips.
- Cut each strip into squares in a width-wise manner.
Assembly
- Stack the squares upright and place them side-by-side into the prepared loaf pan.
- Drizzle more caramel over the top of the stacked squares.
Baking
- Place the loaf pan in the oven and bake for 35-40 minutes until golden brown.
- Remove from the oven and drizzle some additional caramel sauce over the top.
- Let it cool slightly before serving.
Notes
Ensure your pizza dough is at room temperature before rolling it out for easier handling. For the best texture, avoid pressing the squares too tightly together when stacking.