Sourdough Pumpkin Pull-Apart Bread Loaf
The perfect fall treat is this Sourdough Pumpkin Pull-Apart Bread. Warm, spiced, and easy to share. Try it for a holiday breakfast or brunch!
Fall is my favorite time of year and I’m game to try anything with the flavor of pumpkin especially if it’s made from scratch. Pumpkin spice lattes, pumpkin roll, pumpkin granola, and now pumpkin pull-apart bread are all seasonal favorites in my home.
The warm, comforting flavors like cinnamon, nutmeg, pumpkin, and apple, make it the perfect season to explore new recipes. These classic fall tastes pair well with the tangy, rich flavor of sourdough, creating a balance between sweet and savory that’s delicious.
What Is Pull-Apart Bread?
Pull-apart bread is a fun and shareable treat that’s made by layering or stacking pieces of dough, often with delicious fillings like butter, cinnamon, or cheese. As the bread bakes, the pieces become easy to pull apart, making it perfect for sharing at family gatherings, parties, or as a simple, cozy treat.
Ingredients for Sourdough Pumpkin Pull-Apart Bread
For the Loaf
- 2 1/2 cups of all-purpose flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter
- 3/4 cup milk
- 1/2 cup sourdough discard
- 1/4 cup pumpkin puree
For the Filling
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp pumpkin spice
For the Icing
- 1 cup powdered sugar
- 1 Tbsp salted butter, softened
- 6 Tbsp heavy cream
- 1/2 tsp pumpkin pie spice
Preparing the Dough
- Add all of the dry ingredients into the large bowl of a stand mixer and stir together.
- Using a pastry cutter or a fork, cut in the butter. I find that it’s easy to do when I use a cheese grater to shred the butter first.
- Add milk, discard, and pumpkin puree to the bowl and knead the dough using the dough hook attachment for about 3 minutes or until you have a soft cohesive dough. Be sure to stop and scrape the sides of the bowl if necessary.
- Cover the bowl with plastic wrap and leave it to rise or ferment on the counter for 2-4 hours.
Assembling Pull-Apart Bread
- Add some additional flour to a clean work surface, place dough on the surface, and roll the dough into a large square. I attempt to get my dough to about a 16×16 inch square.
- Now it’s time for the filling. Spread the softened butter all over the dough. Then sprinkle with a mixture of white sugar, brown sugar, and pumpkin pie spice.
- Using a pizza cutter, slice the dough into 4-inch squares. This does not need to be exact.
- Using a bench scraper, carefully pick up the squares and stack them on top of each other. I like to stack 4 squares at a time and then place the stacks of dough into a buttered loaf pan. You will probably need to tilt the loaf pan so that the squares don’t slide around while you are stacking them.
Baking the Loaf
- Place the loaf pan in the oven and bake at 350°F for 35-40 minutes. You may need to cover your loaf with aluminum foil towards the end of the baking time to prevent the top from burning while the loaf continues to bake. Bake until the top is golden brown and the internal temperature reaches 190°. *Note that your oven may need more or less than the recommended time.
- Once the loaf is finished baking, let the loaf of bread cool.
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Adding the Icing
- While the loaf is cooling, add powdered sugar, softened butter, pumpkin pie spice, and heavy cream to a medium sized bowl. Whisk together by hand or with an electric mixer. Drizzle on top of the loaf and enjoy!
Serving Suggestions
This Sourdough Pumpkin Pull-Apart Bread goes great with a cup of coffee or your favorite pumpkin spice latte—perfect for those crisp fall mornings. It’s also a hit at holiday breakfasts or brunches, adding a warm, cozy vibe to the table. Serve it fresh out of the oven, and it’ll be gone in no time!
Variations and Add-ins
This recipe for Sourdough Pumpkin Pull-Apart Bread is versatile and easy to customize with your favorite add-ins. Try mixing in chopped pecans or walnuts for a little crunch, or switch out the traditional icing for a rich cream cheese glaze. You can also experiment with adding chocolate chips or even a hint of maple syrup to elevate the flavors and make the bread uniquely yours.
How To Store & Reheat Pumpkin Pull-Apart Bread
- Store in an airtight container: Keep the bread in an airtight container or tightly wrapped in plastic wrap to maintain freshness. Room temperature storage is best.
- Reheat in the oven: For the best texture, reheat the bread in the oven at 350°F for 10-15 minutes.
- Microwave for a quick fix: If you’re in a hurry, microwave individual pieces for 20-30 seconds, but it might lose a bit of its crispiness.
- Freeze for later: You can freeze the bread in a freezer-safe bag or container for up to 2 months. Just thaw in the fridge overnight and reheat as mentioned above.
Common FAQ’s
What’s the difference between pumpkin pie filling and pumpkin puree? Pumpkin puree is just mashed pumpkin with nothing added and pumpkin pie filling has been sweetened and spiced. Simply put, pumpkin pie filling is the sweet version of pumpkin puree. Either can be used in this recipe, just know thatyou may have to adjust the recipe accordingly.
What’s in pumpkin pie spice?Pumpkin pie spice is made of a combination of cinnamon, nutmeg, ginger, and cloves.
Can I use bread flour?Yes, you may swap all-purpose flour for bread flour in this recipe.
Can I use an active sourdough starter? Yes, active sourdough starter can be used in place of sourdough discard. This recipe is a great way to use up any discard you may have in the fridge.
To wrap it up, this Sourdough Pumpkin Pull-Apart Bread is the perfect fall treat. It’s got all the warm spices and soft, pull-apart goodness that make chilly mornings and holiday get-togethers feel extra cozy.
Whether you’re having it with your morning coffee or serving it at a holiday brunch, this is a great recipe and will please a crowd. Try adding some nuts or swapping in a cream cheese glaze for a fun twist.
If you give it a try, let me know how it turns out! And be sure to check out my additional pumpkin recipes to keep the fall flavors going.
Sourdough Pumpkin Roll
Sourdough Cinnamon Rolls
Pumpkin Spice Granola
Sourdough Pumpkin Pull-Apart Bread
Ingredients
For the Loaf
- 2 1/2 cups of all-purpose flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter
- 3/4 cup milk
- 1/2 cup sourdough discard
- 1/4 cup pumpkin puree
For the Filling
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp pumpkin spice
For the Icing
- 1 cup powdered sugar
- 1 Tbsp salted butter softened
- 6 Tbsp heavy cream
- 1/2 tsp pumpkin pie spice
Instructions
Preparing the Dough
- Add all of the dry ingredients into the large bowl of a stand mixer and stir together.
- Using a pastry cutter or a fork, cut in the butter. I find that it’s easy to do when I use a cheese grater to shred the butter first.
- Add milk, discard, and pumpkin puree to the bowl and knead the dough using the dough hook attachment for about 3 minutes or until you have a soft cohesive dough. Be sure to stop and scrape the sides of the bowl if necessary.
- Cover the bowl with plastic wrap and leave it to rise or ferment on the counter for 2-4 hours.
Assembling Pull-Apart Bread
- Add some additional flour to a clean work surface, place dough on the surface, and roll the dough into a large square. I attempt to get my dough to about a 16×16 inch square.
- Now it’s time for the filling. Spread the softened butter all over the dough. Then sprinkle with a mixture of white sugar, brown sugar, and pumpkin pie spice.
- Using a pizza cutter, slice the dough into 4-inch squares. This does not need to be exact.
- Using a bench scraper, carefully pick up the squares and stack them on top of each other. I like to stack 4 squares at a time and then place the stacks of dough into a buttered loaf pan. You will probably need to tilt the loaf pan so that the squares don’t slide around while you are stacking them.
Baking the Loaf
- Place the loaf pan in the oven and bake at 350°F for 35-40 minutes. You may need to cover your loaf with aluminum foil towards the end of the baking time to prevent the top from burning while the loaf continues to bake. Bake until the top is golden brown and the internal temperature reaches 190°. *Note that your oven may need more or less than the recommended time.
- Once the loaf is finished baking, let the loaf of bread cool.
The Icing
- While the loaf is cooling, add powdered sugar, softened butter, pumpkin pie spice, and heavy cream to a medium sized bowl. Whisk together by hand or with an electric mixer. Drizzle on top of the loaf and enjoy!
