Pumpkin Pull Apart Bread

We are over the top excited to have Meg from Color Me Meg on our blog today!  Meg is a photographer and foodie/lifestyle blogger writing and creating from sunny San Diego. She and her husband are DIY and techy nerds who love to create and design. When she’s not shooting or blogging or eating pretty food, she’s playing with her two rugrats and sippin a dirty Diet Dr Pepper. Most likely at the beach.

You are going to LOVE what she has to share with us.  Take a look!

pumpkin cinnamon pull apart bread

Dear San Diego, I don’t know why you have to be all snobby about being perfect beach weather all the time. It’s time to chill out a little. Like literally, time to cool down and get with the fall program! We are all ready to bust out our sweaters like the rest of the country, but here you are like, “I’ll get there when I’m good and ready.” This attitude of yours is getting old. And it’s October, so it’s not like we have lots of time here!

So, I saw this recipe on pinterest  from Kitchen Vistas and it made me feel all gooey and homesick and I had to try it out to see if it was just in my mind.

It is a yeast bread, which shouldn’t be something to shy away from, but it does take some rising time so it looks more complicated than it is. Let me tell you,

it’s worth the wait!

This Pumpkin Pull Apart Bread is like a huge, gooey, pumpkin cinnamon roll. I changed up the glaze a little and used coconut extract instead of rum {cause I don’t keep rum around… and I’m obsessed with coconut.} It gave it the perfect edge I think it needed. It just falls apart and feels like fall. I put the glaze on later so it was more like frosting, but if you put it on bread that is still very warm, it will melt all over and be more like a glaze. It also doesn’t shout PUMPKIN at you, it’s the perfect amount to make it moist and light without being overkill. Of course this would translate easily to cinnamon rolls if you needed individual servings, but the pull-apart bread is great for sharing.

Grab a cup of milk and cozy up with this one, or give it away to make someone’s week.


Pumpkin Pull-Apart Bread
  • 2 Tbsp unsalted butter
  • ½ cup milk
  • 2¼ teaspoons (1 envelope) active dry yeast
  • ¾ cup pumpkin puree
  • ¼ cup white sugar
  • 1 tsp salt
  • 2½ cups bread flour
  • 1 cup white sugar
  • 2 tsp ground cinnamon
  • ½ tsp fresh ground nutmeg
  • 2 Tbsp unsalted butter
Buttered Coconut Glaze
  • 2 Tbsp unsalted butter
  • ⅛ cup brown sugar
  • 1½ Tbsp milk
  • ¾ cup powdered sugar
  • 1 tsp coconut extract
  1. In a saucepan over medium-high heat, brown 2 tablespoons of butter. Once it turns brown, remove the from the heat and slowly add the milk, return to stove and heat through.
  2. Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still warm {cooled enough to touch, but not hot}. Add yeast and ¼ cup of sugar, allowing to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
  3. Then add the the pumpkin, salt, and 1 cup of flour.
  4. Stir until combined then add the rest of the flour ½ cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. It will pull away from the bowl.
  5. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place until doubled in size {about 60-90 minutes}
  6. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, making sure the sugar evenly absorbs the butter. It will look like a dark, wet sand. Set aside.
  7. Grease and flour a 9×5 loaf pan and set aside.When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
  8. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
  9. Just as it's done baking, make the glaze: heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the coconut and powdered sugar. Pour/spread over the top of the bread.
  10. Try {and ultimately fail} at not eating the bread while it's warm.



If you haven’t been to Meg’s blog, you need to go right now because you’ll be in for a treat!    You can also follow her on Pinterest, Facebook, Instagram, Twitter and Google+.  Go check her out right now!  You’ll be so happy you did!

Here’s a preview of some of her other posts!

My Granny’s Infamous White Bread

Easy Pretzel Bites and Jalapeno Cheese Dip

Southwest Egg Rolls and Avocado Dip

 This post has been shared with Living Well Spending Less and Tatertots and Jello


  1. Will be making this. Lovely recipe!


  1. […] warm loaf of pumpkin bread for your hosts to enjoy, too.  (By the way, did you see this recipe for pumpkin pull-apart bread?  We highly recommend […]

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