My first autumnal bake of the season is this sticky and smelling of cinnamon and orange zest Pumpkin & Cinnamon Pull Apart Bread! If you've never made bread like this before and are little apprehensive, fret not as I shall guide you step by step (with photos) so that you can make and enjoy it in no time!
This bread is one of the tastiest and stickiest yeasty creations I've had an ultimate pleasure of eating. It's really not that difficult to make at all and the pleasure of pulling apart lovely, still warm slices only to reveal yet another fluffy pillow of cinnamon goodness is a pure pleasure. If you love laid back weekend mornings when you take your time over whatever your brekkie/brunch of choice is that day, this loaf would be perfect addition to one of these.
Few helpful tips
I must admit, because of the amount of cinnamon used in this recipe the flavour of pumpkin itself is slightly diminished. However, its presence in the dough allowed me to reduce the amount of milk used and also introduce a little bit of pumpkin goodness!
For all my pumpkin bakes on the blog I use my own pumpkin puree. If you'd like to find out how to make it, check out this Easy Homemade Pumpkin Puree post. One thing to bare in mind is that the consistency of homemade puree tends to be more watery than that of the kind you can buy in a tin. If you use tinned puree for this recipe you might want to add a little bit more milk as you knead your dough but only if it appears too dry so do not increase the amount of milk at the start.
When using homemade puree, on the other hand, due to its higher water content you might have to add a bit more flour as you knead your dough to get the right consistency. One word of warning though, try and add as little as possible as too much flour will make for tougher loaf. It's good to knead the dough for a while before adding more flour too early as on many occasions it's not kneading the dough enough what's responsible for stickiness rather then need for more flour. In my case (using my homemade puree), I had to add 2 extra tablespoons of flour plus a sprinkle on my worktop too.
This scrummy loaf is best eaten on the day you bake it, still slightly warm although I find it as delicious the day after. Sometimes on a second day I pop a slice in a microwave for a few seconds to freshen it up a bit which does the trick (please don't judge 😉 ).
If you are feeling really indulgent you could drizzle your loaf with a little icing but personally I find it's perfect as is with a mandatory cup of milky coffee for me or hot chocolate for the little ones who love this loaf too.
If you are into the autumnal flavours and like baking with pumpkin try these Pumpkin & Cinnamon Muffins with Plum Jam or Pumpkin Banana Bread (Vegan). Alternatively, these Easy Healthier Pumpkin Pancakes would make another fantastic weekend breakfast! These Crunchy Pumpkin Cookies would make perfect weekend bake with your kids - get those cookie cutters ready!
For more yeasty bread inspiration these Easy Yoghurt Bread Rolls and Sweet Blueberry Buns with Lemon Glaze are definitely worth a look!
Quick step by step guide to Pumpkin & Cinnamon Pull Apart Bread
Pumpkin & Cinnamon Pull Apart Bread
- 350 g strong bread flour
- 7 g packet of dried/fast acting yeast
- 60 g vanilla sugar or caster sugar see notes below
- 50 g unsalted butter (melted and cooled slightly)
- 50 ml warm milk see notes below
- 150 g pumpkin puree see notes below
- zest of ½ or 1 orange as per your preference
- 1 large egg
- pinch of salt
Cinnamon butter filling
- 70 g unsalted butter
- 100 g light brown sugar
- 2 teaspoon (heaped) ground cinnamon
Loaf tin (25 x 12 cm) greased and lined with baking paper (no lining required if using silicone loaf tin)
- Make sure all the ingredients are at room temperature or as stated above.
- In a large bowl or in a bowl of your standing mixer (if using) mix flour and dried yeast. Follow with the remaining ingredients and start kneading.This dough has quite sticky consistency and depending on the flour you are using and also your pumpkin puree you might need a little bit more flour (I've added additional 2 tablespoon + some on the working surface) to get the dough which was quite silky and easy to work with.
- Once finished kneading make your dough into a ball and put in a large, lightly oiled bowl. Cover and leave it in warm place for 45 min - 1hr until doubled in size.
- When your dough is looking ready prepare your cinnamon butter filling. In a small saucepan melt your butter, add sugar and cinnamon and mix until well combined.
- Put your proved dough onto lightly floured surface and stretch it or roll gently to the shape of rectangle (roughly 45 x 30cm). Spread butter mixture evenly all over the dough and slice into 4 equal size strips (lengthwise). Pile the strips on top of one another and cut into 6 equal pieces.
- Place your 6 pieces "standing up" snuggly in your loaf tin and leave it covered for second proving (approx. 30 min). Bake in 180C/350F/Gas Mark 4 oven for approx 40 min. If you don't want your loaf to be too brown simply cover it with aluminium foil during first 20 min of baking. Once baked let it cool slightly in a tin before turning out and enjoy whilst still warm!
- Nutritional information is approximate, per loaf and meant as a guideline only.
- If you don't have vanilla sugar you can add 1 teaspoon of vanilla paste or extract or seeds scraped out from half vanilla pod. Check out this post for details on how to make your own vanilla sugar.
- If using tinned pumpkin puree you might have to add a bit more milk as you knead the dough. Please take care and do it gradually and only if needed and not at the start.
- If using homemade pumpkin puree which has got slightly more watery consistency, you might knead to add a little bit more flour. Again, do it gradually and only if needed.
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I’m linking my Pumpkin & Cinnamon Pull Apart Bread recipe with the following pages:
Cook Blog Share hosted this week by Louise at A Strong Coffee
Cook Once Eat Twice hosted by Corina at Searching for Spice
Baking Crumbs hosted this month by me
Fiesta Friday hosted by Angie, Jhuls at The Not So Creative Cook and Jen at Apply To Face Blog.
GBBO Bake of the Week Linky hosted by Jenny at Mummy Mishaps and Helen at Casa Costello
Could the dough for this recipe be made in a bread maker?
I'm afraid I don't have much experience with bread maker so cannot really advise, sorry.
This looks so inviting. I'd love to try making something like this. I'm sure my husband would like it too.
Thanks so much Anca 🙂
Shell Louise says
we've never actually cooked with pumpkin, we only ever buy them to carve. This looks and sounds delicious.
Thanks so much Shell! Pumpkin is brilliant to cook with both sweet and savoury (but make sure you go for cooking pumpkin). I do love the orange hue it gives to bakes. This bread is one of my favourites and loved by everybody in our house too. 🙂
Jenny Paulin says
this looks sooo good. what a great idea for a recipe. so perfect for this time of year too. thank you for sharing with #GBBObloggers2018 / #GBBObakeoftheweek x
Thank you Jenny! 🙂 xx
Rebecca Beesley says
your loaf looks awesome and what a great idea to make your own pumpkin puree! #gbbobloggers2018 #gbbobakeoftheweek
Thanks so much Rebecca! 🙂 Yes it's great to have some homemade pumpkin puree handy during the pumpkin season for all the scrummy bakes and more frozen for later too. 🙂
My mom would love this and this would be perfect with my cup of tea! Saving this for sure 😉
Thanks for sharing.
Thanks Jessica! Hope you and your mum like it if you decide to make it. 🙂
Eb Gargano | Easy Peasy Foodie says
Wow! This recipe is just autumn in edible form - love it!! Eb x
Thanks Eb! 🙂 x
Angela / Only Crumbs Remain says
This sounds absolutely perfect for autumn Jo! I luuuurve cinnamon and although i've never used pumpkin in a bake before (I know - where have I been!!!) I can just imagine how good this must be. Thankyou for sharing with #BakingCrumbs too Jo 😉
Thank you Angela! 🙂 This bread is simply perfect for cinnamon fans 🙂 Pumpkin is brilliant for adding moisture and a bit of colour but flavour wise cinnamon rules here 🙂 x
Jacqui Bellefontaine says
This looks amazing. I love this sort of bake. its pinned for late as i have to try this!
Thanks Jacqui! 🙂 I hope you like it if you decide to make it! 🙂
Jenny walters says
Loving the sound of this recipe.Absolutely stunning pics too. I love Cinnamon with a passion and enriched bread is another. So I'm a gonna here!
Thanks Jen! 🙂 Yeah cinnamon fiend here as well and this bread is definitely highly addictive so proceed with caution lol! x
Louise Fairweather says
I have never tried any pumpkin recipes myself but this sounds lovely #cookblogshare
Thank you Louise 🙂
Jhuls | The Not So Creative Cook says
The pumpkin season is here!! This looks awesome, Jo! I tried making pull apart bread, but it failed the first time. You are reminding me now to try again. Thanks for sharing and happy Fiesta Friday!
Thanks Jhuls! Pull apart bread can get tricky due to its stickiness but hopefully my method and tips will help with overcoming any problems. 🙂
Monika Dabrowski says
This looks absolutely amazing! You are a star baker!
Thank you so much Monika! 🙂 I shall wear my badge with pride. 🙂
Helen at the Lazy Gastronome says
Hi there - visiting from the Fiesta Friday party. This looks amazing! I host a recipe party on Sundays. Would love to have you join. Hope your weekend is fantastic.
Thank you Helen 🙂
Cat | Curly's Cooking says
Oooh Autumn is very much upon us when I see the pumpkin bakes! I don't think I've seen any pumpkin bread recipes before, I love the colour it brings to the dough. This looks so tasty!
Thank you Cat! 🙂 I do love the orangey hue pumpkin gives bakes too! We've had this bread twice in a space of last week as I was perfecting the recipe and it never lasted beyond couple of days, it always magically disappears lol 🙂 x
Kat (The Baking Explorer) says
Wow this looks absolutely gorgeous!
Thanks so much Kat! 🙂
Corina Blum says
This bread sounds absolutely delicious! I can just imagine how wonderful it smells as it's baking. I'd love some for breakfast with my coffee. Thanks for sharing with #CookOnceEatTwice!
Thank you Corina! Yes, the smell is as good as the taste lol It would be a fantastic bread to bake when you are selling your house and have people coming to view, they house would sell on the smell alone 😉 x
Eb Gargano says
Yay! It's pumpkin recipe time. I love this time of year when the nights start drawing in and the cosy jumpers come out from the back of the wardrobe and everyone goes mad for all things pumpkin and spice!! This bread looks totally epic, and just perfect for this time of year! Eb x
Thanks so much Eb! 🙂 I do love this time of year with all the autumnal colours both outside and when it comes to food too. Cinnamon is by far my favourite spice when it comes to baking and it definitely shines in all of my autumn bakes (although I always find an excuse to use it a lot throughout the year too) 😉 x