Pumpkin Pull-Apart Bread

 

I’ve always been a fan of pull-apart bread or monkey bread as I prefer to call it. It’s a great concept you can make them sweet or savory. Flavor them 1000 different ways, I’m a huge pumpkin fan so I figured why not make a pumpkin pull-apart bread.
 
I also believe things that you can pull apart should have a dip or sauce of some type. So I paired this bread with a spiced cream cheese dip.

Ingredients
Pumpkin Bread
5 cups of flour
1 tbs quick rise yeast
2 tbs sugar
¾ cup of warm water
1 ½ pumpkin pure
2 eggs
 
Spiced Cream Cheese Dipping Sauce
1 block cream cheese (Room Temperature)
⅔ cup heavy cream (15%)
½ sour cream
1tsp cinnamon
½ tbs nutmeg
4tbs to sugar

 

In a large clean bowl combine 1tbs of quick acting yeast, 2 tbs of sugar and ¾ cup of warm water. Add 2 cups of flour and mix (I used a stand-alone mixer with a flat beater head). Then add your pumpkin puree, and 2 eggs, mix well. Then gradually add in your 3 cups of flour, it should form a thick dough, let sit for about 10 mins.
You can either put this dough into a heatproof container to make a pumpkin bread that you would slice. Or, for pull- apart bread take the dough and form individual balls. Using extra flour on your hands and dough to decrease the sticky consistency.

Have fun rolling the little balls, once your done spray or butter a heat-proof container. I used a deep 7inch cake pan, a bundt pan would also work quite well.

 
The dough will rise a great deal so be sure not to have your oven racks too close together.
Bake at 350 for about 30- 35 mins.

Now on for the sauce, warning this stuff is very addictive. You might end up trying to eat it with a spoon before your bread is out of the oven.
 
In a large bowl using a mixer beat your softened cream cheese, add your sugar, cinnamon, and nutmeg. Then add your sour cream and continue to mix. Add your cream while mixing, beat until smooth.

Remove your bread from the oven and rip away.

Sometimes its fun to eat with your hands, I won’t tell. Enjoy!
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Pumpkin Pull-Apart Bread with Spiced Cream Cheese Dip

Ingredients

Pumpkin Pull-Apart Bread

  • 5 Cups Flour
  • 1 tbsp Quick Rise Yeast
  • 3/4 Cup Warm Water
  • 1 ½ Cups Pumpkin Puree
  • 2 Eggs

Spiced Cream Cheese Dipping Sauce

  • 1 Block Cream Cheese Room Temperature
  • Cup Heavy Cream (15%)
  • ½ Cup Sour Cream
  • 1 Tsp Cinnamon
  • 1 Tbsp Nutmeg
  • 4 Tbsp Sugar

Instructions

Pumpkin Pull-Apart Bread

  1. In a large clean bowl combine 1tbs of quick acting yeast, 2 tbs of sugar and ¾ cup of warm water. Add 2 cups of flour and mix (I used a stand alone mixer with a flat beater head). Then add your pumpkin puree, and 2 eggs, mix well. Then gradually add in your additional 3 cups of flour, it should form a thick dough, let sit for about 10 mins. 

  2. You can either put this dough directly into a heatproof container to make a pumpkin bread that you would slice. Or for pull apart bread take the dough and form individual balls, using extra flour on your hands and dough to decrease the sticky consistency. 

  3. Spray a heat-proof container, I used a deep 7inch cake pan and stack your balls inside.

    The dough will rise a great deal so be sure not to have your oven racks too close together. 

  4. Bake at 350 for about 30- 35 mins.

Spiced Cream Cheese Dipping Sauce

  1. In a large bowl using a mixer beat your softened cream cheese, add  your sugar, cinnamon, and nutmeg. Then add your sour cream and continue to mix. Slowly add your cream while mixing, beat until smooth.  

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