Ingredients
Equipment
Method
Activate yeast and make the dough
- In a mixing bowl, combine warm milk and yeast, then add sugar, melted butter, egg, and pumpkin puree until evenly blended. Let stand briefly so the yeast activates and becomes foamy.
- Add flour, pumpkin pie spice, and salt, then knead for 7-8 minutes until the dough is smooth and elastic with a cohesive stretch.
- Cover the bowl and let the dough rise for 1 hour, until it doubles in size and looks puffy.
Fill, stack, and shape
- Roll the dough into a 12x16 rectangle, keeping it even so the layers bake uniformly.
- Brush the rectangle with melted butter, then sprinkle the pumpkin spice filling mixture evenly over the surface.
- Cut the filled dough into 4 strips lengthwise, then stack the strips to form layers.
- Cut the stacked strips into 6 square stacks.
- Place the stacks on their sides in a greased 9x5 loaf pan, spacing them so they can expand upward. Cover and rise for 30 minutes until slightly puffed.
Bake and glaze
- Bake at 350F for 35-40 minutes, until the loaf is deep golden and the edges look set.
- Tent the loaf with foil halfway through baking to prevent over-browning while the center finishes cooking.
- While the bread is warm, drizzle cream cheese glaze over the top so it melts slightly and settles into the pull-apart layers.
Notes
For best pull-apart texture, let the dough rise until truly doubled (not just slightly puffy). Store covered in the fridge up to 4 days; rewarm slices in the microwave 15-20 seconds for that fresh, soft feel. Freezing is yes: freeze wrapped portions up to 2 months and thaw overnight in the fridge. For a lighter option, use light cream cheese in the glaze (texture stays creamy, sweetness may need a tiny pinch more to taste).