Description
This Caramel Pumpkin Pull Apart Bread is a soft, sweet, and irresistibly gooey treat perfect for fall. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, the dough is layered with a brown sugar mixture and optional pecans, then baked until golden. Drizzled with rich caramel sauce, this bread is a delightful combination of tender, spiced bread and luscious caramel perfect for breakfast, dessert, or a cozy snack.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ½ tsp salt
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 cup pumpkin puree
Filling
- 1 cup brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup chopped pecans (optional)
- Additional melted butter for brushing
Topping
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and granulated sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt evenly to prepare for the dough.
- Combine Wet and Dry Ingredients: Add the frothy yeast mixture, egg, melted butter, and pumpkin puree to the flour mixture. Stir until a rough dough begins to form.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic, which helps with gluten development.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Filling Mixture: While the dough rises, in a medium bowl, combine the brown sugar, ground cinnamon, nutmeg, and ginger thoroughly for the spiced filling.
- Shape the Dough: Once risen, punch down the dough to release air. Roll it out on a floured surface into a rectangle about ½ inch thick.
- Add Filling: Brush the surface of the rolled dough with melted butter, then evenly sprinkle the brown sugar-spice mixture on top. Optionally, sprinkle chopped pecans over the sugar mixture for extra texture and flavor.
- Cut the Dough: Cut the dough into 1-inch wide strips, and stack the strips on top of each other carefully.
- Cube the Stacked Dough: Cut the stacked strips into 1-inch squares, forming the pull apart pieces.
- Arrange in Loaf Pan: Grease a loaf pan and arrange the dough squares inside, layering them neatly as you go to create a stacked pull-apart bread effect.
- Second Rise: Cover the loaf pan with a cloth again and let the dough rise for another 30 minutes to get puffy before baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
- Bake: Bake the pull apart bread for 30-35 minutes or until it turns a lovely golden brown color on top and is cooked through.
- Add Caramel Sauce: Immediately after removing the bread from the oven, drizzle warm caramel sauce evenly over the top, allowing it to soak into the crevices.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack for further cooling. Serve warm or at room temperature.
Notes
- For best results, ensure the milk used for yeast activation is warm but not hot to avoid killing the yeast.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Use homemade caramel sauce for a richer flavor or choose your favorite store-bought option.
- The bread is best enjoyed fresh but can be stored in an airtight container for 2 days; reheat gently before serving.
- Adding pumpkin puree makes the bread moist; be careful not to add extra liquid to avoid overly sticky dough.
