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Thu, Sep 26 2013 post by Deborah From tasteandtellblog

Pumpkin Pull Bread

Fall is in the air and that calls for recipes with pumpkins a plenty, try this delicious Pumpkin Pull Bread . . . Taste bud bliss. Click here to see the full recipe

Pumpkin Pull Bread

Now that it's fall, I'm craving anything and everything pumpkin. And what could be better than pumpkin, combined with Rhodes? This pull bread is impressive, yet easier than it looks. And you'll have so much fun pulling and eating each slice!! Here's how you make it:



Pumpkin Pull Bread

You will need Rhodes rolls that are thawed, but still cold, pumpkin pie mix, sugar, pumpkin pie spice, powdered sugar and milk.



Pumpkin Pull Bread

Start by cutting each of the rolls in half.



Pumpkin Pull Bread

Take each half roll and roll it out into a rectangle, about 3 inches by 2 inches. It doesn't need to be perfect.



Pumpkin Pull Bread

Spread some of the pumpkin pie filling on the rolled out roll, then sprinkle with a mix of sugar and pumpkin pie spice.



Pumpkin Pull Bread

In a greased loaf pan, start stacking the pumpkin covered rolls. I think it's easiest to start with the pan standing up, but as it fills, tilt the pan back on something so that the rolls don't slip too much.



Pumpkin Pull Bread

Cover the pan and allow the rolls to rise until doubled. Then bake until golden brown and cooked through.



Pumpkin Pull Bread

You'll finish off by topping the loaf with a glaze made from powdered sugar, milk and pumpkin pie spice.



Pumpkin Pull Bread

It's messy and gooey, but tastes just like fall!! Pumpkin Pull Bread makes 1 loaf


12 Rhodes rolls, thawed but still cold
3/4 cup pumpkin pie filling
1/3 cup sugar
1 teaspoon pumpkin pie spice
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon pumpkin pie spice

Spray a loaf pan with nonstick cooking spray. Cut each roll in half. Roll into a 3x2" rectangle. Top each rectangle with a heaping teaspoon of pumpkin pie spice. In a small bowl, combine the sugar and the 1 teaspoon pumpkin pie spice. Sprinkle the sugar mixture over the pumpkin. Carefully stack the rolls in the prepared loaf pan. Cover and let rise until doubled. Preheat the oven to 350. Bake the loaf until golden and cooked through, about 20-25 minutes. Let cool for 10 minutes then remove from the pan.


Pumpkin Slices with Rum Glaze

Servings: 8 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 40 min

This is a fun recipe for the Holiday Season. Delicious pumpkin flavor with a fabulous rum glaze.

Pumpkin Slices with Rum Glaze
3.6 / 5  (9 votes, 1 review )


8 Rhodes Texas Rolls or 1 Loaf Rhodes Bread Dough, thawed but still cold
¾ cup canned pumpkin
2 tablespoons butter, browned
1 cup sugar
2 teaspoons cinnamon
½ teaspoon nutmeg

Rum Glaze:
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 tablespoons milk
3/4 cup powdered sugar
1 1/2 teaspoons rum flavoring


If using loaf, slice into 16 thin pieces. If using rolls, cut each roll in half and flatten into a 3x3-inch oval.

Combine browned butter, sugar, cinnamon and nutmeg in a bowl.

Spread about a teaspoon of pumpkin onto both sides of each dough piece and then dip both sides into the sugar mixture. Line them up in a sprayed 9x5-inch loaf pan, each piece on its edge, to make a loaf shape.

Sprinkle any remaining sugar mixture over the top of the slices. Cover with sprayed plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F 35-40 minutes. Cover with foil last 15 minutes of baking to prevent over browning. While baking, combine the butter, brown sugar and milk in a sauce pan and bring to a boil.

Remove from heat and add the powdered sugar and flavoring. Drizzle over slices after baked.

1 Comment

Yvonne said on Sep 26, 2013
That looks DELICIOUS!!!
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