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Pumpkin & Cinnamon Pull Apart Bread
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5 from 11 votes

Pumpkin & Cinnamon Pull Apart Bread

Sticky and delicious autumnal treat for pumpkin & cinnamon fans. Perfect with a glass of milk or a hot cup of cocoa.
Course Bread, Breakfast, Brunch, Treat
Cuisine International
Keyword autumn, cinnamon, harvest, pull apart bread, pumpkin
Prep Time 20 minutes
Cook Time 40 minutes
Proving 1 hour 30 minutes
Total Time 1 hour
Servings 1 loaf
Calories 2916kcal
Author Jo Allison


Bread dough

  • 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. 


    Serving: 0g | Calories: 2916kcal | Carbohydrates: 433g | Protein: 54g | Fat: 109g | Saturated Fat: 65g | Cholesterol: 426mg | Sodium: 144mg | Potassium: 985mg | Fiber: 17g | Sugar: 165g | Vitamin A: 26660IU | Vitamin C: 6.3mg | Calcium: 336mg | Iron: 7.1mg