Sticky Pumpkin Pull-Apart Loaf Recipe

Sticky Pumpkin Pull-Apart Loaf Recipe
Fall flavors often include pumpkin; it’s a versatile ingredient, and can be used in both sweet and savory dishes. Sticky Pumpkin Pull-Apart Loaf pairs pumpkin flavored dough with other popular fall flavors: cinnamon, spices, brown sugar, and walnuts to make a fabulous sticky pull apart loaf. An automatic bread machine makes quick work of the dough – simply dump the ingredients into the machine and turn it on; it will let you know when it’s time to shape the dough. Rather than taking the time to layer the dough, then sprinkling ingredients over each layer, it's easier and faster to mix the toppings with the dough in a bowl and transfer to the pan.
This loaf makes a nice centerpiece for a fall brunch. If you prefer, you can omit the frosted stem and green leaves and tendrils and opt for a plain frosting glaze. You may also bake it in two standard loaf pans rather than the Bundt pan. Either way, the loaf is sticky, sweet, gooey and flavorful; it's reminiscent of freshly baked sticky buns, and makes a perfect brunch dessert. If you are planning on a Halloween BOO-ffet, Sticky Pumpkin Pull-Apart Loaf is a delicious, non-scary dessert that will be devoured by witches, ghouls, and goblins quickly.

24 Servings

1 cup water
1 cup pumpkin puree, (not pumpkin pie mix)
1/4 cup powdered milk
1 1/2 teaspoons salt
1/3 cup brown sugar
3 tablespoons butter
3 1/2 cups flour

1 cup melted butter
1 teaspoon orange gel paste food coloring
2 cups brown sugar
2 teaspoons English Mixed Spice, or pumpkin pie spice
1/2 teaspoon cinnamon
1 cup chopped walnuts

1 cup vanilla frosting
green paste food coloring
1 unfilled ice cream cone (cake cone)
  1. Measure the dough ingredients into the pan of an automatic bread machine.
  2. Set the machine to the dough setting and start. Check the dough after about 5 minutes; it should form a soft ball. If the ball is too soft and doesn't hold it's shape, add a little more flour; if the ball is too stiff, add a little more water and start the cycle over.
  3. When the cycle is finished, transfer the dough to a lightly floured surface.
  4. Pat the dough to a rectangle, cut the rectangle into 16 pieces, then cut each piece into 8 pieces; transfer the dough pieces to a large bowl.
  5. Mix the butter and food coloring; pour over the dough pieces.
  6. Sprinkle the dough pieces with the brown sugar, mixed spice, cinnamon, and walnuts.
  7. Mix well, and make sure all dough pieces are covered.
  8. Spray a standard Bundt pan (10" - 12 cup capacity) with non-stick spray.
  9. Arrange the coated dough pieces evenly in the pan.
  10. Cover loosely with a kitchen towel and let rise until the dough pieces are at least an inch above the rim of the pan.
  11. Heat the oven to 350°.
  12. Place a large baking sheet on a bottom rack of the oven (to catch any drips from the Bundt pan).
  13. When the dough has risen, place the pan in the oven; bake 40-50 minutes or until golden brown.
  14. Meanwhile, mix the frosting with enough food coloring to make it a bright leaf green; frost the ice cream cone.
  15. Place the remaining frosting in a decorating bag with a plain tip or a plastic bag with the corner snipped; set aside.
  16. When the loaf is done, remove from the oven and invert onto a cooling rack; cool thoroughly.
  17. Place the loaf on a serving platter and place the frosted ice cream cone in the center for a stem.
  18. Pipe leaf shapes and tendrils around the loaf. If the loaf is still a little warm, the frosting will run, but it will still taste good.

Amount Per Serving
Calories 266 Calories from Fat 121
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 28 mg
Sodium 259 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 53% Vitamin C 1% Calcium 0% Iron 5%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.