Pumpkin Pull-apart Bread
This delicious pumpkin pull apart bread is like a pumpkin cinnamon roll but better. Puff pastry is topped with pumpkin, cinnamon sugar, and pecans for an a delicious desert with a fall twist.
Servings: 30 pieces
Calories: 138kcal
Ingredients
Pastry
- 2 sheets puff pastry (thawed)
- ½ cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup chopped pecans
- 1 large egg
- splash of water
- 1 TBS decorator's sugar
Icing
- 1 cup powdered sugar
- 1 TBS whole milk
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix the sugar and pumpkin pie spice together and set aside for later.1/2 cup granulated sugar, 1 tsp pumpkin pie spice
- Roll one sheet of puff pastry out into a 10" x 14" rectangle on a lightly floured surface.2 sheets puff pastry
- Spread 1/2 cup pumpkin puree over pastry, sprinkle 1/2 of the sugar and spice mixture over puree, top with half the chopped pecans. Leave 1/2" border around the edges so it will seal easily.1 cup pumpkin puree, 1/2 cup chopped pecans
- Starting on a long side, roll covered pastry into a long log and place on prepared baking sheet.
- Repeat with second pastry sheet.
- Use kitchen shears or a knife to cut slits in the log about 1/2" apart and 3/4 of the way through the log, leaving the bottom connected.
- Starting at one end, open the end down towards the sheet pan, then push the next section to one side, then the next section to the opposite side, alternating each section down the log and finishing by pushing the other end towards the sheet pan.
- Whisk the egg and water together then brush it all over the cut logs. Sprinkle the decorator's sugar on top before baking.1 large egg, splash of water, 1 TBS decorator's sugar
- Bake for 18-20 minutes until pastry is golden brown. Let sit on baking sheet for 10 minutes after baking.
- While pastry is baking, whisk together the milk and powdered sugar to make the glaze. Glaze can be served as a dip or drizzled over the top of pastries after baking.1 cup powdered sugar, 1 TBS whole milk
Notes
Enjoy the pull apart bread within a few days then throw away. This doesn’t freeze well.
Keep leftovers refrigerated and stored in an airtight container. When you’re ready to enjoy, you can either eat straight from the refrigerator or let it come to room temperature.
Make double the glaze and use both as a glaze and as a dip. You can never have too much glaze!
Ingredient Notes:
- Decorator’s sugar – I like to use decorator's sugar to add to the top of the pull apart bread but you could also just sprinkle it with regular sugar or use large sugar crystals like this as well. It’s just larger pieces of sugar that add sweetness on top and won’t just melt into the pastry.
- Puff pastry – get frozen puff pastry and let it thaw completely before you start to make this as you’ll need it to be able to wrap properly.
- Chopped pecans – I think these really add a lot to this recipe, but you can omit them if you’d like or have a nut allergy to deal with.
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 44mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1282IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg