Irresistible 20-Ball Pumpkin Pull-Apart Loaf Recipe

Name: Irresistible 20-Ball Pumpkin Pull-Apart Loaf Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1/2 tsp salt; 1/2 cup warm milk; 1/2 cup pumpkin puree; 1 large egg; 2 tbsp unsalted butter, melted; 1 tsp pumpkin pie spice; 1/4 cup brown sugar

Author: lia

Published: August 9, 2025

Updated: August 10, 2025

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There’s something magical about the smell of pumpkin and warm spices filling your kitchen on a crisp fall morning. That’s exactly why this pumpkin pull-apart loaf has become my go-to recipe when I want to wrap my family in cozy autumn flavors. I still remember the first time I made it for Thanksgiving brunch – the way my nieces and nephews giggled as they pulled apart those soft, spiced pieces, and how my sister begged for the recipe before she even finished her first bite.

This isn’t just any bread – it’s an edible centerpiece that brings people together. The dough bakes up impossibly fluffy thanks to a perfect balance of pumpkin puree and warm milk, while that cinnamon-brown sugar filling creates little pockets of caramelized goodness in every bite. Whether you’re hosting friends for game day or just want to treat yourself to the ultimate fall breakfast, this pumpkin pull-apart loaf delivers comfort in every pullable piece.

Table of Contents

Why You’ll Love This Pumpkin Pull-Apart Loaf

This pumpkin pull-apart loaf is pure fall magic in bread form, and here’s why it’ll become your new obsession:

The softest, fluffiest texture you can imagine – tear off warm pieces straight from the oven and watch them practically melt in your mouth
Perfectly spiced with cinnamon and pumpkin warmth – like wearing your favorite cozy sweater, but edible
So much fun to share! No slicing needed – just let everyone pull apart their own perfect bite
Smells absolutely heavenly while baking (fair warning: your neighbors might come knocking)

Ingredients for Pumpkin Pull-Apart Loaf

Gathering these simple ingredients is the first step to pumpkin pull-apart magic – and trust me, every single one plays a crucial role in creating that perfect texture and flavor:

For the Dough:

3 cups all-purpose flour (plus extra for dusting)
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1/2 tsp salt
1/2 cup warm milk (110°F – test it on your wrist!)
1/2 cup packed pumpkin puree (not pie filling)
1 large egg, room temperature
2 tbsp unsalted butter, melted

For That Irresistible Filling:

1 tsp pumpkin pie spice
1/4 cup brown sugar (pack it tight!)
Extra butter for greasing the pan

Pro tip: Having everything measured and ready makes the mixing process so much smoother – I learned this the hard way after one too many frantic flour spills!

How to Make Pumpkin Pull-Apart Loaf

Now comes the fun part – transforming those simple ingredients into golden, pullable pumpkin magic! I’ve broken it down into foolproof steps, just like I do when teaching my baking-averse sister. Follow along, and you’ll be pulling apart warm, spiced bread before you know it.

Preparing the Dough

First, whisk together your flour, sugar, yeast, and salt in a big bowl – I use my favorite yellow mixing bowl that’s seen me through countless baking adventures. Pour in the warm milk (not too hot or you’ll kill the yeast!), pumpkin puree, egg, and melted butter. Now roll up your sleeves and mix until it forms a shaggy dough.

Here’s where the magic starts: turn it onto a lightly floured surface and knead for about 5 minutes. You’ll know it’s ready when the dough becomes smooth and elastic – do the windowpane test! Gently stretch a small piece between your fingers; if you can see light through it without tearing, your gluten is perfectly developed.

Pop the dough back in the greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. I like to use my oven with just the light on – it creates the perfect cozy environment. You’ll know it’s ready when it’s doubled in size and leaves an indent when poked.

Shaping and Filling the Loaf

Punch down that puffy dough (so satisfying!) and turn it out onto your work surface. This next part is my absolute favorite – divide the dough into 20 equal pieces. I use a bench scraper for precision, but eyeballing works too (no stress!). Roll each piece into smooth balls between your palms – aim for golf ball size.

Now for the secret weapon: mix your brown sugar and pumpkin pie spice in a shallow bowl. Take each dough ball, give it a quick butter bath (I just rub softened butter between my palms), then roll it in the spiced sugar until fully coated. The sugar will caramelize as it bakes, creating those irresistible sticky-sweet pockets.

Arrange the coated balls in your greased loaf pan – I do 4 rows of 5, packing them snugly but not squished. Cover loosely with plastic wrap and let rise again for 30 minutes while your oven preheats. They’ll puff up and start holding hands like best friends!

Baking the Pumpkin Pull-Apart Loaf

Heat your oven to 350°F (no cheating on preheating time – it matters!). When your dough balls look nice and puffy (they should have doubled in size again), it’s showtime. Bake for 25-30 minutes until the top is that perfect golden brown color – like autumn leaves at peak season.

The best test? Tap the top – it should sound hollow, and a skewer inserted in the center should come out clean (no wet dough clinging to it). If it’s browning too fast, just tent some foil over the top for the last 10 minutes. Oh, and that incredible smell? That’s your cue to start brewing coffee or heating up apple cider – this baby begs to be served warm!

Tips for Perfect Pumpkin Pull-Apart Loaf

After making this recipe more times than I can count (my family’s obsession is real), here are my can’t-live-without tips:

Yeast check! Test your yeast in the warm milk with a pinch of sugar – if it doesn’t foam within 5 minutes, start fresh. Dead yeast means flat bread, and nobody wants that.
Flour with care. Too much flour makes dense bread. The dough should be slightly sticky – I add just enough to handle it without leaving bits on my hands.
Foil is your friend. If your loaf browns too fast (especially on top), tent it with foil at the 20-minute mark to prevent burning while the center finishes baking.

Follow these, and you’ll get perfect pull-apart magic every single time!

Pumpkin Pull-Apart Loaf Variations

Once you’ve mastered the classic version, try these fun twists that keep things interesting:

Maple lovers: Swap brown sugar for pure maple syrup in the filling – the deep flavor pairs beautifully with pumpkin
Crunch fans: Toss chopped pecans or walnuts with the spiced sugar for added texture
Spice adventurers: Add a pinch of cardamom or allspice to the pumpkin pie spice for extra warmth
Cream cheese dream: Tuck small cubes of cold cream cheese into each dough ball before baking for melty surprises

My personal favorite? The maple-pecan combo – it tastes like autumn in every bite!

Serving and Storing Pumpkin Pull-Apart Loaf

Nothing beats pulling apart warm pieces of this pumpkin loaf straight from the oven – the way the steam rises as you tear into those soft layers is pure magic! I always serve it with softened butter melting into all the nooks and crannies. For extra indulgence, drizzle with the cream cheese glaze from the notes section while it’s still warm.

Leftovers? They rarely happen in my house, but if you do have some, store them in an airtight container at room temperature for up to 2 days. For longer keeping, wrap tightly in foil and freeze for up to 1 month – just reheat in a 300°F oven until warmed through when ready to enjoy again.

Pumpkin Pull-Apart Loaf Nutrition

Let’s be real – no one eats pumpkin pull-apart bread for the nutrition facts! But since you asked, here’s the breakdown (with the standard disclaimer that these are estimates based on my exact ingredients – yours might vary slightly):

Serving Size: 1 generous slice (about 1/8 of the loaf)
Calories: 220 (worth every single one!)
Carbs: 38g (including 10g of that sweet, sweet sugar)
Protein: 5g (thank you, eggs and milk!)
Fat: 5g (2.5g saturated from that glorious butter)
Fiber: 2g (pumpkin for the win!)

Now, before you start analyzing this too hard – remember this is homemade comfort food meant to be enjoyed with people you love. I always say life’s too short to skip the pumpkin bread! But if you’re looking for lighter options, see my variations section for nut additions that bump up the protein.

FAQs About Pumpkin Pull-Apart Loaf

Can I use canned pumpkin? Absolutely! Canned pumpkin puree (not pie filling) works perfectly and is what I use most often. Just make sure it’s 100% pumpkin with no added sugars or spices. The moisture content is ideal for this recipe. Fresh puree works too if you’ve roasted your own pumpkins – just strain it well to remove excess water.

Help! My dough turned out dense – what went wrong? Oh no! Usually this happens from over-flouring or under-kneading. Next time, try these fixes: measure flour by spooning it into cups (not scooping!), knead until truly elastic (do the windowpane test!), and don’t skip the full rising time. Dense dough can also mean your yeast was old – always check that it foams in warm milk first!

Can I make pumpkin pull-apart bread ahead? You bet! Here’s my favorite make-ahead trick: prepare through shaping the coated balls, then cover tightly and refrigerate overnight. Next morning, let it sit at room temp for 30 minutes before baking. The slow rise actually develops more flavor! Baked bread also freezes beautifully – just thaw and reheat wrapped in foil.