Pull Apart Pumpkin Bread Recipes

PULL-APART PUMPKIN BRIOCHE

Steps:

• Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
• Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
• Transfer dough to the refrigerator and chill for 3 hours.
• Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
• Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

PULL-APART BREAD WITH PUMPKIN AND SPINACH

Steps:

• Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
• Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
• Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
• Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
• Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
• Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
• Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
• Do Ahead
• Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.

STICKY PECAN PULL-APART BREAD

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
• Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
• Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
• Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.