Pumpkin Pull Apart Bread with Maple Glaze

This pumpkin pull apart bread bakes up so soft and buttery, with a cinnamon sugar swirl tucked into every tender layer. A warm maple glaze drips down into all the crevices, and pulling off a piece is half the fun.

It is a yeast bread, but the dough comes together with a stand mixer, and the rest is mostly waiting while it rises. The whole kitchen smells like pumpkin spice long before the loaf hits the table.

Why This One Stays in the Rotation

Pumpkin puree keeps the crumb incredibly soft for days, even after a light reheat. The brown sugar and cinnamon filling melts into the dough so every bite has a sticky, sweet ribbon running through it.

The maple glaze is simple but does a lot. It sets just enough to give the top a little crackle, while still soaking into the warm bread right out of the oven.

Ingredients

• 1/4 cup (60ml) whole milk: warmed to 110°F (43°C) to activate the yeast
• 2 1/4 tsp (1 packet) instant yeast: instant works with no proofing needed
• 3 cups (375g) all-purpose flour: plus more for dusting
• 1/4 cup (50g) granulated sugar: gives the dough a subtle sweetness
• 1/2 tsp fine sea salt
• 3/4 cup (185g) pumpkin puree: plain puree, not pumpkin pie filling
• 1 large egg: at room temperature
• 1/4 cup (56g) unsalted butter: melted and cooled slightly
• 3 tbsp unsalted butter, very soft: for spreading on the dough
• 1/3 cup (70g) packed light brown sugar: for the cinnamon filling
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice: store-bought or a mix of nutmeg, ginger, and cloves
• 1 cup (120g) powdered sugar: for the glaze
• 2 tbsp pure maple syrup: adds depth to the glaze
• 1 to 2 tsp milk: to thin the glaze as needed

Variations / Substitutions

• Make your own spice blend: Swap the pumpkin pie spice with 1/4 tsp each of nutmeg, ginger, and a pinch of cloves.
• Add a nutty crunch: Sprinkle 1/4 cup chopped toasted pecans over the cinnamon sugar before rolling up the dough.
• Dairy-free option: Use oat milk, vegan butter sticks, and skip the egg or use a flax egg. The bread will be slightly less rich but still pull apart beautifully.
• Sweeter glaze: Replace the maple syrup with 1/2 tsp vanilla extract and a few extra drops of milk.

If you love the warm spice in this one, a pumpkin snickerdoodle cake hits a lot of the same notes.

How To Make Pumpkin Pull Apart Bread

Step 1: Mix the Dough

In the bowl of a stand mixer, whisk together 3 cups flour, 1/4 cup sugar, 1/2 tsp salt, and the instant yeast. In a separate bowl, whisk the warm milk, melted butter, pumpkin puree, and egg until smooth. Pour the wet mixture into the dry and mix with the dough hook on low for 2 minutes, then increase speed to medium and knead for 8 to 10 minutes.

The dough should pull away from the sides of the bowl and feel soft and just a little tacky, but not sticky. It will have a pale orange tint and a faint sweet pumpkin smell. If you press it with a fingertip, it should spring back slowly.

Step 2: Let the Dough Rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.

The risen dough will look puffy and feel airy, almost like a soft pillow. A gentle poke should leave a dent that does not fill in right away. Deflate it with your fist and turn it out onto a lightly floured surface.

Step 3: Roll and Fill the Dough

Roll the dough into a rectangle roughly 12 by 18 inches. Spread the 3 tablespoons of very soft butter all the way to the edges, then scatter the brown sugar, cinnamon, and pumpkin pie spice evenly over the top.

The butter should glide on without tearing the dough, and the filling will look like a thin, damp, sandy layer. Gently press the sugar mixture into the butter so it sticks.

Step 4: Stack and Arrange the Layers

Using a pizza cutter or sharp knife, slice the rectangle lengthwise into 6 even strips, each about 2 inches wide. Stack the strips on top of one another, keeping the filling facing up. Cut the stack crosswise into 6 equal chunks so you have a pile of little layered squares.

Butter a 9 by 5 inch loaf pan. Pick up each stacked square and place it in the pan with the cut edges facing up, lined up in two rows of six. Cover loosely and let rise again in a warm spot for 30 to 45 minutes, until the bread looks puffy and the layers begin to separate at the top. You will see the filling starting to peek through the seams.

Step 5: Bake the Loaf

Preheat the oven to 350°F (175°C). Bake the risen loaf for 30 to 35 minutes on the center rack. The top should turn deep golden brown, and the kitchen will carry that unmistakable toasted pumpkin spice scent.

If the top browns too fast, tent it loosely with foil after 20 minutes. The loaf is done when an instant-read thermometer inserted near the center reads 190 to 195°F (88 to 91°C). Let it cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack.

Step 6: Drizzle with Maple Glaze

While the bread cools slightly, whisk the powdered sugar, maple syrup, and just enough milk to make a thick but pourable glaze. Spoon it over the warm loaf, letting it drip down the sides and into all the gaps between the layers.

Pull apart a first warm piece right then, while the glaze is still a little loose and the bread is soft inside your fingers.

A Few Notes Before You Start

• Let the dough rise fully.: The first rise is what gives the bread its tender structure. If your kitchen is chilly, place the bowl in the oven with just the light on.
• Don’t skip the second rise.: That 30-minute puff is what creates the defined split between the layers once the loaf bakes.
• Keep the butter soft.: Hard butter tears the dough during spreading, and melted butter runs off and burns on the bottom. A spreadable consistency is just right.
• Glaze while warm.: The heat makes the maple icing soak in a little, which keeps the bread moist and adds a glossy finish.

First rise time depends on your kitchen temperature:

How to Keep It Fresh

Room temperature: Store the glazed bread covered at room temperature for up to 3 days. Expect the glaze to soften slightly. Reheat individual pieces in a warm oven or microwave for 10 to 15 seconds to bring back the soft, just-baked texture.

Freezing: Wrap the unglazed loaf tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight at room temperature, warm in a 300°F oven, and glaze before serving.

What to Serve with Pumpkin Pull Apart Bread

A hot mug of coffee is classic, but spiced chai brings out the cinnamon and pumpkin pie spice in a way regular coffee does not. For a cozy autumn breakfast, serve it alongside a simple bowl of warm applesauce or a honeycrisp apple sliced thin. The crisp, tart apple cuts through the sweet richness without overpowering it.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes. Dissolve it in the warm milk with a pinch of the sugar and let it foam for 5 minutes before mixing the dough. Rise times may run a few minutes longer.

Why is my dough not rising?

The most common reason is that the milk was too hot and killed the yeast. Aim for warm bathwater, around 110°F, and use fresh yeast.

Can I make this without eggs?

You can, but the bread will be slightly less soft. Replace the egg with a flax egg or 3 tablespoons of extra pumpkin puree plus 1 tablespoon oil. The layers still pull apart nicely.

What if I do not have a stand mixer?

Knead by hand on a lightly floured surface for about 12 minutes. The dough should become smooth and elastic, and your arms will get a workout.

How do I reheat the whole loaf?

Wrap it in foil and warm in a 300°F oven for 15 to 20 minutes. Drizzle fresh glaze over the top right before bringing it to the table.

Pumpkin Pull Apart Bread Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1/4 cup whole milk, warmed to 110°F
• 2 1/4 tsp instant yeast
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 3/4 cup pumpkin puree
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted and cooled slightly
• 3 tbsp unsalted butter, very soft
• 1/3 cup packed light brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 to 2 tsp milk, for glaze

Method

 

1. In a stand mixer bowl, whisk flour, sugar, salt, and yeast. Separately whisk warm milk, melted butter, pumpkin, and egg. Combine and knead with dough hook 8 to 10 minutes until smooth and slightly tacky.
2. Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled, 1 to 1 1/2 hours. Punch down.
3. On a floured surface, roll dough into a 12×18-inch rectangle. Spread the 3 tablespoons soft butter over the surface, then evenly sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
4. Cut lengthwise into 6 strips, stack them, and cut crosswise into 6 stacks. Arrange the stacks in a buttered 9×5-inch loaf pan with cut edges up. Cover and let rise 30 to 45 minutes until puffy.
5. Preheat oven to 350°F (175°C). Bake loaf 30 to 35 minutes until deep golden and an internal temperature of 190°F. Cool in pan 10 minutes, then turn out onto a wire rack.
6. Whisk powdered sugar, maple syrup, and enough milk to form a thick glaze. Drizzle over the warm loaf and serve.

Notes

Resting time (the two rises) is not included in prep or cook time. The loaf is best the day it is made, but the slices stay tender for days if stored covered.