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Pumpkin Pie Pull Apart Bread

Skill: Beginning Prep Time: 30 Bake Time: 30 Servings: 12

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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

Pumpkin Glaze
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.