Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Pumpkin Pecan Cinnamon Sugar Pull Apart Bread! Imagine breaking apart warm, golden-brown layers infused with the rich flavors of pumpkin, cinnamon, and toasted pecans - a dessert so decadent, it'll make your taste buds dance with excitement. This isn't just a bread; it's a sensory experience that promises to become your new seasonal obsession, perfect for lazy weekend mornings or impressing guests with minimal effort.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pecans, chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt until well combined.
- Make a well in the center of the dry ingredients and add the pumpkin puree, melted butter, and the frothy yeast mixture. Stir until the mixture starts to come together.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes or until it has doubled in size.
- While the dough is rising, prepare the cinnamon sugar mixture. In a small bowl, mix together 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and the chopped pecans.
- Once the dough has risen, punch it down to release the air. Divide the dough into small pieces, about the size of a golf ball.
- Take each piece of dough and roll it into a ball. Dip each ball into the melted butter, then roll it in the cinnamon sugar mixture to coat it evenly.
- Layer the coated dough balls in a greased loaf pan, stacking them as you go. You can alternate the direction of the balls for a more textured look.
- After all the dough balls are in the loaf pan, cover it with the kitchen towel again and let it rise for another 15-20 minutes until puffed up.
- Preheat your oven to 350°F (175°C) while the dough is rising.
- Once the dough has risen, place the loaf pan in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve the Pumpkin Pecan Cinnamon Sugar Pull Apart Bread warm or at room temperature, and enjoy!
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to properly activate the yeast without killing it. The frothy texture indicates healthy, active yeast.
- Kneading Technique: Don't rush the kneading process. A smooth, elastic dough is crucial for achieving that perfect pull-apart texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Coating Matters: Be generous when coating dough balls in butter and cinnamon-sugar mixture for maximum flavor and a beautiful golden crust.
- Even Baking: Rotate the pan halfway through baking to ensure uniform browning and prevent uneven cooking.
- Cooling is Crucial: Allow the bread to cool slightly before removing from the pan to help it maintain its structure.
- Storage Tip: Store leftovers in an airtight container and warm slightly before serving to restore that fresh-baked softness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 5g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 25mg
