Pumpkin & Cinnamon Pull Apart Bread

Pumpkin & Cinnamon Pull Apart Bread

My first autumnal bake of the season is this sticky and smelling of cinnamon and orange zest Pumpkin & Cinnamon Pull Apart Bread! If you’ve never made bread like this before and are little apprehensive, fret not as I shall guide you step by step (with photos) so that you can make and enjoy it in no time!

This bread is one of the tastiest and stickiest yeasty creations I’ve had an ultimate pleasure of eating. It’s really not that difficult to make at all and the pleasure of pulling apart lovely, still warm slices only to reveal yet another fluffy pillow of cinnamon goodness is a pure pleasure. If you love laid back weekend mornings when you take your time over whatever your brekkie/brunch of choice is that day, this loaf would be perfect addition to one of these.

Pumpkin & Cinnamon Pull Apart Bread

Few helpful tips

I must admit that because of the amount of cinnamon used in this recipe the flavour of pumpkin itself is slightly diminished yet I like its presence in the dough which allowed me to reduce the amount of milk used and also introduce a little bit of pumpkin goodness too!

For all my pumpkin bakes on the blog I use my own pumpkin puree. If you’d like to find out how to make it, check out this Easy Homemade Pumpkin Puree post. One thing to bare in mind is that the consistency of homemade puree tends to be more watery than that of the kind you can buy in a tin. If you use tinned puree for this recipe you might want to add a little bit more milk as you knead your dough but only if it appears too dry so do not increase the amount of milk at the start.

When using homemade puree, on the other hand,  due to its higher water content you might have to add a bit more flour as you knead your dough to get the right consistency. One word of warning though, try and add as little as possible as too much flour will make for tougher loaf. It’s good to knead the dough for a while before adding more flour too early as on many occasions it’s not kneading the dough enough what’s responsible for stickiness rather then need for more flour. In my case (using my homemade puree), I had to add 2 extra tablespoons of flour plus a sprinkle on my worktop too.

Pumpkin & Cinnamon Pull Apart Bread

This scrummy loaf is best eaten on the day you bake it, still slightly warm although I find it as delicious the day after. Sometimes on a second day I pop a slice in a microwave for a few seconds to freshen it up a bit which does the trick (please don’t judge πŸ˜‰ ).

If you are feeling really indulgent you could drizzle your loaf with a little icing but personally I find it’s perfect as is with a mandatory cup of milky coffee for me or hot chocolate for the little ones who love this loaf too.

If you are into the autumnal flavours and like baking with pumpkin try these Pumpkin & Cinnamon Muffins with Plum Jam or Nutty Pumpkin & Banana Bread with Chocolate Chips. For more yeasty bread inspiration these Easy Yoghurt Bread Rolls and Sweet Blueberry Buns with Lemon Glaze are definitely worth a look!

Quick step by step guide to Pumpkin & Cinnamon Pull Apart Bread

5 from 11 votes
Pumpkin & Cinnamon Pull Apart Bread
Pumpkin & Cinnamon Pull Apart Bread
Prep Time
20 mins
Cook Time
40 mins
1 hr 30 mins
Total Time
1 hr

Sticky and delicious autumnal treat for pumpkin & cinnamon fans. Perfect with a glass of milk or a hot cup of cocoa.

Course: Bread, Breakfast, Brunch, Treat
Cuisine: International
Keyword: autumn, cinnamon, harvest, pull apart bread, pumpkin
Servings: 1 loaf
Calories: 2847 kcal
Author: Jo Allison
Bread dough
  • 350 g (2 1/2 cups) strong bread flour
  • 7 g (2 1/4 tsp) packet of dried/fast acting yeast
  • 60 g (1/2 cup) vanilla sugar or caster sugar see notes below
  • 50 g (1/4 cup) unsalted butter (melted and cooled slightly)
  • 50 ml (1.7 oz) warm milk see notes below
  • 150 g (2/3 cup) pumpkin puree see notes below
  • zest of 1/2 or 1 orange as per your preference
  • 1 large egg
  • pinch of salt
Cinnamon butter filling
  • 70 g (just under 1/3 cup) unsalted butter
  • 100 g (1/2 cup) light brown sugar
  • 2 tsp (heaped) ground cinnamon
Loaf tin (25 x 12 cm) greased and lined with baking paper (no lining required if using silicone loaf tin)
  1. Make sure all the ingredients are at room temperature or as stated above.

  2. In a large bowl or in a bowl of your standing mixer (if using) mix flour and dried yeast. Follow with the remaining ingredients and start kneading.This dough has quite sticky consistency and depending on the flour you are using and also your pumpkin puree you might need a little bit more flour (I've added additional 2 Tbsp + some on the working surface) to get the dough which was quite silky and easy to work with. 

  3. Once finished kneading make your dough into a ball and put in a large, lightly oiled bowl. Cover  and leave it in warm place for 45 min - 1hr until doubled in size.

  4. When your dough is looking ready prepare your cinnamon butter filling. In a small saucepan melt your butter, add sugar and cinnamon and mix until well combined. 

  5. Put your proved dough onto lightly floured surface and stretch it or roll gently to the shape of rectangle (roughly 45 x 30cm). Spread butter mixture evenly all over the dough and slice into 4 equal size strips (lengthwise). Pile the strips on top of one another and cut into 6 equal pieces.

  6. Place your 6 pieces "standing up" snuggly in your loaf tin and leave it covered for second proving (approx. 30 min). Bake in 180C/350F/Gas Mark 4 oven for approx 40 min. If you don't want your loaf to be too brown simply cover it with aluminium foil during first 20 min of baking. Once baked let it cool slightly in a tin before turning out and enjoy whilst still warm!

Recipe Notes
  • Calories are approximate and per loaf.
  • If you don't have vanilla sugar you can add 1 tsp of vanilla paste or extract or seeds scraped out from half vanilla pod.Β Check out this postΒ for details on how to make your own vanilla sugar.
  • If using tinned pumpkin puree you might have to add a bit more milk as you knead the dough. Please take care and do it gradually and only if needed and not at the start.
  • If using homemade pumpkin puree which has got slightly more watery consistency, you might knead to add a little bit more flour. Again, do it gradually and only if needed.Β 

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Pumpkin & Cinnamon Pull Apart Bread

I’m linking my Pumpkin & Cinnamon Pull Apart Bread recipe with the following pages:

Cook Blog Share hosted this week by Louise at A Strong Coffee

Cook Once Eat Twice hosted by Corina at Searching for Spice

Baking Crumbs hosted this month by me 😉

Fiesta Friday hosted by Angie, Jhuls at The Not So Creative Cook and Jen at Apply To Face Blog.

GBBO Bake of the Week Linky hosted by Jenny at Mummy Mishaps and Helen at Casa Costello

Sticky and delicious autumnal treat for pumpkin & cinnamon fans this Pumpkin & Cinnamon Pull Apart Bread is perfect with glass of milk or hot cup of cocoa. #pumpkin #cinnamon #bread #pullapartbread
September 19, 2018
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  • Reply Eb Gargano

    Yay! It’s pumpkin recipe time. I love this time of year when the nights start drawing in and the cosy jumpers come out from the back of the wardrobe and everyone goes mad for all things pumpkin and spice!! This bread looks totally epic, and just perfect for this time of year! Eb x
    Eb Gargano recently posted…Easy Roasted Mexican Corn on the Cob (Vegan)My Profile

    September 20, 2018 at 8:27 pm
    • Reply joskitchenlarder

      Thanks so much Eb! πŸ™‚ I do love this time of year with all the autumnal colours both outside and when it comes to food too. Cinnamon is by far my favourite spice when it comes to baking and it definitely shines in all of my autumn bakes (although I always find an excuse to use it a lot throughout the year too) πŸ˜‰ x

      September 23, 2018 at 8:13 am
  • Reply Corina Blum

    This bread sounds absolutely delicious! I can just imagine how wonderful it smells as it’s baking. I’d love some for breakfast with my coffee. Thanks for sharing with #CookOnceEatTwice!

    September 20, 2018 at 8:51 pm
    • Reply joskitchenlarder

      Thank you Corina! Yes, the smell is as good as the taste lol It would be a fantastic bread to bake when you are selling your house and have people coming to view, they house would sell on the smell alone πŸ˜‰ x

      September 23, 2018 at 8:16 am
  • Reply Kat (The Baking Explorer)

    Wow this looks absolutely gorgeous!

    September 21, 2018 at 8:28 am
  • Reply Cat | Curly's Cooking

    Oooh Autumn is very much upon us when I see the pumpkin bakes! I don’t think I’ve seen any pumpkin bread recipes before, I love the colour it brings to the dough. This looks so tasty!

    September 21, 2018 at 12:11 pm
    • Reply joskitchenlarder

      Thank you Cat! πŸ™‚ I do love the orangey hue pumpkin gives bakes too! We’ve had this bread twice in a space of last week as I was perfecting the recipe and it never lasted beyond couple of days, it always magically disappears lol πŸ™‚ x

      September 23, 2018 at 8:21 am
  • Reply Helen at the Lazy Gastronome

    Hi there – visiting from the Fiesta Friday party. This looks amazing! I host a recipe party on Sundays. Would love to have you join. Hope your weekend is fantastic.

    September 21, 2018 at 2:27 pm
  • Reply Monika Dabrowski

    This looks absolutely amazing! You are a star baker!

    September 22, 2018 at 7:56 am
    • Reply joskitchenlarder

      Thank you so much Monika! πŸ™‚ I shall wear my badge with pride. πŸ™‚

      September 23, 2018 at 8:26 am
  • Reply Jhuls | The Not So Creative Cook

    The pumpkin season is here!! This looks awesome, Jo! I tried making pull apart bread, but it failed the first time. You are reminding me now to try again. Thanks for sharing and happy Fiesta Friday!

    September 23, 2018 at 7:58 am
    • Reply joskitchenlarder

      Thanks Jhuls! Pull apart bread can get tricky due to its stickiness but hopefully my method and tips will help with overcoming any problems. πŸ™‚

      September 23, 2018 at 8:28 am
  • Reply Louise Fairweather

    I have never tried any pumpkin recipes myself but this sounds lovely #cookblogshare

    September 23, 2018 at 3:18 pm
  • Reply Jenny walters

    Loving the sound of this recipe.Absolutely stunning pics too. I love Cinnamon with a passion and enriched bread is another. So I’m a gonna here!

    September 23, 2018 at 8:23 pm
    • Reply joskitchenlarder

      Thanks Jen! πŸ™‚ Yeah cinnamon fiend here as well and this bread is definitely highly addictive so proceed with caution lol! x

      September 24, 2018 at 7:03 pm
  • Reply Jacqui Bellefontaine

    This looks amazing. I love this sort of bake. its pinned for late as i have to try this!

    September 24, 2018 at 1:43 pm
    • Reply joskitchenlarder

      Thanks Jacqui! πŸ™‚ I hope you like it if you decide to make it! πŸ™‚

      September 24, 2018 at 7:16 pm
  • Reply Angela / Only Crumbs Remain

    This sounds absolutely perfect for autumn Jo! I luuuurve cinnamon and although i’ve never used pumpkin in a bake before (I know – where have I been!!!) I can just imagine how good this must be. Thankyou for sharing with #BakingCrumbs too Jo πŸ˜‰
    Angela x

    September 24, 2018 at 2:17 pm
    • Reply joskitchenlarder

      Thank you Angela! πŸ™‚ This bread is simply perfect for cinnamon fans πŸ™‚ Pumpkin is brilliant for adding moisture and a bit of colour but flavour wise cinnamon rules here πŸ™‚ x

      September 24, 2018 at 7:24 pm
  • Reply Eb Gargano | Easy Peasy Foodie

    Wow! This recipe is just autumn in edible form – love it!! Eb x

    September 24, 2018 at 7:29 pm
  • Reply Jessica

    Hi Jo,
    My mom would love this and this would be perfect with my cup of tea! Saving this for sure πŸ˜‰
    Thanks for sharing.

    September 25, 2018 at 10:01 am
    • Reply joskitchenlarder

      Thanks Jessica! Hope you and your mum like it if you decide to make it. πŸ™‚

      September 26, 2018 at 9:18 am
  • Reply Rebecca Beesley

    your loaf looks awesome and what a great idea to make your own pumpkin puree! #gbbobloggers2018 #gbbobakeoftheweek
    Rebecca Beesley recently posted…Giveaway!!! Sirocco Recipe Book by Sabrina GhayourMy Profile

    September 29, 2018 at 12:26 pm
    • Reply joskitchenlarder

      Thanks so much Rebecca! πŸ™‚ Yes it’s great to have some homemade pumpkin puree handy during the pumpkin season for all the scrummy bakes and more frozen for later too. πŸ™‚

      September 30, 2018 at 7:01 pm
  • Reply Jenny Paulin

    this looks sooo good. what a great idea for a recipe. so perfect for this time of year too. thank you for sharing with #GBBObloggers2018 / #GBBObakeoftheweek x
    Jenny Paulin recently posted…Keeping Your Kids SafeMy Profile

    September 30, 2018 at 7:31 am
  • Reply Shell Louise

    we’ve never actually cooked with pumpkin, we only ever buy them to carve. This looks and sounds delicious.

    September 30, 2018 at 10:00 am
    • Reply joskitchenlarder

      Thanks so much Shell! Pumpkin is brilliant to cook with both sweet and savoury (but make sure you go for cooking pumpkin). I do love the orange hue it gives to bakes. This bread is one of my favourites and loved by everybody in our house too. πŸ™‚

      September 30, 2018 at 7:10 pm
  • Reply Anca

    This looks so inviting. I’d love to try making something like this. I’m sure my husband would like it too.
    Anca recently posted…Biscuits ChandelierMy Profile

    October 1, 2018 at 12:07 pm
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