There's just something about pull apart bread that is just so wonderful. With Fall in full swing, I wanted to create a festive version that would be great for now through December
One of my all-time favorite posts is my Coconut Lemon Pecan Pull Apart Bread! It's an original recipe and it came together brilliantly. There's just something about pull apart bread that is just so wonderful. With Fall in full swing, I wanted to create a festive version that would be great for now through December. Pumpkin everything is everywhere already so why not jump on the bandwagon? Once you see how easy this is to put together you'll run out and grab everything to make it yourself. At least that's my hope. I can just about guarantee you'll love it, I know I certainly did! So come with me while I show you how quick & easy this yummy dessert is! Gather all of your ingredients. It's so much nicer having everything right at your fingertips ready when you need them. I used one of the loaves of Rhodes bread, but you certainly can use the rolls - you'll just thaw them and then combine them in to one ball (usually 10-12 rolls, depending if you use the regular sized or the Texas rolls). The rest of the ingredients you'll need are: granulated sugar, chopped pecans, pumpkin pie spice, and softened butter. Once your loaf has thawed (but still cold), you'll roll it in to a 12x16 rectangle. If you've followed my Rhodes posts for a while, you know that rolling the dough out is my least favorite part! But with that said, if you start to roll it out and then let it rest you'll have better success without much frustration of it shrinking on you! Spread evenly with 1/3 c. softened butter. Sprinkle your dough evenly with granulated sugar, pumpkin pie spice and chopped pecans. The smaller the chopping, the better. It will work better for your layers if you have small bits rather than whole or partially chopped pecans. Cut your dough in to even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Take your time, the toppings are only loosely on the dough. You'll have to pat them down occasionally to keep it all in place. You'll then cut your strips in to squares. You can either use a bread or serrated knife, pizza cutter or stainless steel scraper & chopper (which is what I used). I didn't count the number of pieces I ended up with, so I'll say... it was.. a good amount! Squish each section of squares together in a loaf pan. With only a little bit of budging you should fit all of your pieces perfectly. Don't worry about lining them up exactly, you'll just want to shove them in anywhere there is a space. Be sure and round up all of the sugary pecan goodness that you've probably left on the table and throw it on the top of your pieces. Cover and let rise until almost double (but don't let rise to the top of the pan, that will be too much). I set my loaf pan outside for 10 minutes in the blazing hot heat and it was just the right amount of time. Bake at 350 for 30 minutes. About 20 minutes in my loaf was as golden brown as I wanted it to be, so I covered it with foil for the last 10 minutes. There's nothing worse than having the top brown but the bottom raw. 30 minutes was the perfect baking time for me. Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack if desired. While your loaf is cooling you'll want to get your glaze ready. This is the perfect topping for the pull-apart bread! Mix together melted butter, powdered sugar and pumpkin puree and you've got yourself the perfect glaze. You'll want to wait until the loaf is almost completely cooled before glazing. Otherwise your glaze will just melt (which a little bit of melting is OK). Drizzle the desired amount on top of the loaf and reserve about 1/4 for individual servings. Best if served right away. Enjoy!
Pumpkin Pie Pull Apart BreadServings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 30 min
Pumpkin Pie Pull Apart Bread
1 loaf Rhodes White Bread Loaf (or 10-12 rolls), thawed yet still cold
1/3 c. softened butter
1/4 c. granulated sugar
2/3 chopped pecans
1 Tablespoon pumpkin pie spice
1 Tablespoon melted butter
2 Tablespoons pumpkin puree
1-2 c. powdered sugar
Roll loaf into a 12x16 rectangle. Spread evenly with 1/3 c. softened butter. Sprinkle dough evenly with granulated sugar, pumpkin pie spice and chopped pecans. Using a serrated knife or pizza cutter, vut dough into even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Cut strips into squares. Squish each section of squares together in a loaf pan.
Cover and let rise until almost double. Bake at 350 for 30 minutes. Cover with foil the last 10 minutes if browning too quickly.
Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack. For the glaze, in a small bowl mix together your melted butter, pumpkin puree and powdered sugar. Drizzle the desired amount on top of the cooled loaf and reserve about 1/4 for individual servings.