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Two slices of pumpkin cinnamon sugar pull apart bread on a white table.
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Easy Pumpkin Spice Pull-Apart Bread With Cinnamon Sugar

This Pull Apart Cinnamon Sugar Pumpkin Bread is a delicious way to start your morning. It starts with a basic yeast bread that is spiced up with pumpkin and cinnamon. Then it gets all pulled apart with a lemon sugar glaze that is so delicious you will find yourself eating it on its own!
Course Breakfast, Dessert
Cuisine American
Diet Vegan
Prep Time 35 minutes
Cook Time 40 minutes
Rising time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 10
Calories 241kcal
Author Iryna

Ingredients

For the dough

For the filling

For the glaze

  • ½ c icing sugar
  • 2 teaspoon lemon juice

Instructions

To make a cinnamon pumpkin pull apart bread dough

  • In a Kitchen Aid (or other stand mixer) mixing bowl whisk yeast, coconut sugar, apple juice and oil. Cover with a plate or plastic wrap and leave the mixture in a warm place for 15-20 minutes.
  • Whisk in pumpkin puree, salt and start adding in flour 1 cup at time mixing with a wooden spoon after each cup until flour is fully incorporated into a dough. Cover and let the dough rest for for 10-15 minutes.
  • Attach the bowl with a dough to your stand mixer fitted with a hook attachment and knead on speed 2. In one minute increase the speed to 3 and knead until the dough pulls away from the walls and forms into a ball. The dough will be slightly sticky.
  • Cover the bowl with a dough and place in a warm place until it doubles in size, about 1 hour or more depending on your kitchen temperature.

To roll out the dough

  • Invert the dough on a lightly oiled work surface or silicone mat. Roll it out into a large rectangle, about 15 × 23 inches.
  • In a small bowl combine ingredients for the cinnamon sugar filling and press the mixture into a rolled out dough.
  • Using a knife, cut the dough crosswise into 6 strips. Stack strips, then cut crosswise into 4 even pieces, leaving stacks intact.
  • Loosely stagger pieces, cut sides up, in a parchment lined loaf pan. Cover with a larger bowl and let the dough rise until it doubles in size, about 1 hour.
  • Preheat the oven to 356 F. Bake the pumpkin pull apart bread for 40-45 minutes until golden. Remove and cool for 10 minutes. Invert on a wire rack to cool completely.

To make the glaze

  • In a medium bowl whisk icing sugar and lemon juice. Glaze should be thick but pourable. If needed, add more lemon juice.
  • Drizzle the glaze over the vegan pull apart bread in a criss cross pattern. You can either do this with a fork or pastry bag. Enjoy!

Notes

The easiest way to make this vegan beakfast pull apart pumpkin bread is to use Kitchen Aid or other stand mixer.
If you don't have it, you can knead the dough with your hands. Here's how to do it.
After step #2, assess the dough. If it's too dense, you can add up to 2-3 tablespoons of apple juice, one tablespoon at a time. Knead the dough with your hands until it forms into a ball, about 10-15 minutes.
It's going to be slightly sticky, so you can slightly dust the work surface with a flour. However, try to keep flour to a minimum. After you kneaded the dough and you can shape it into a ball, proceed to step #4. 
The dough's rising time depends on your kitchen temperature. If it's warm, then the suggested 1 hour might be enough. If the kitchen is cold, the rising time might be longer.
That's why I don't really recommend looking at the clock. The dough is ready for the next step when it doubles in size.
Storing. This easy and delicious breakfast pull apart cinnamon sugar pumpkin bread stores well. However, it shouldn't be stored in a refrigerator.
Let it cool on a wire rack. After that, wrap it tightly in plastic wrap and store on a counter for 4-5 days.
Freezing. This breakfast Pumpkin Pull Apart bread can also be frozen. Tightly wrap the loaf in a plastic warp and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 241kcal | Carbohydrates: 53.9g | Protein: 4.9g | Fat: 0.9g | Saturated Fat: 0.2g | Sodium: 0.2mg | Potassium: 143mg | Fiber: 2.3g | Sugar: 20g | Calcium: 18mg | Iron: 2mg