Pumpkin Cinnamon Pull Apart Loaf – Pumpkin spiced dough is covered in a cinnamon brown sugar, cut into squares, and stacked into a loaf, that then gets baked to fluffy perfection.

Yup, another pumpkin recipe! I’ve gone full-pumpkin and won’t be letting up until Christmas takes hold. I even made some pumpkin ravioli for my family for dinner last week. That’s right- sweet or savory, I can’t get enough pumpkin this time of year.

This recipe is a new take on an existing recipe I have for pumpkin cinnamon rolls. Instead of rolling the cinnamon and dough into a bun, the dough is cut into squares and stacked into a loaf. It’s called a Pumpkin Cinnamon Pull Apart Loaf. My husband equated it to monkey bread. He isn’t wrong, except the loaf isn’t baked in a pan loaded with brown sugar to give it a shiny glaze. Instead the baked loaf is topped with cinnamon icing for that extra sweetness.

Before we get further into the recipe, though, here are some more looks at this killer loaf.

Making the dough

For this recipe, I used the exact recipe from these Pumpkin Cinnamon Rolls, but only half as much. That amount of dough can make two loaves, but I only needed one for this recipe so I simply halved the recipe.

The dough is very similar to traditional enriched dough used in cinnamon rolls. However, I had to adjust a few things to get that pumpkin flavor. First, I replaced some milk with pumpkin puree. I can’t simply add the pumpkin puree to a classic dough recipe because the dough will be too wet. So when adding pumpkin puree, I had to remove some milk.

Lastly, I added in pumpkin pie spice, which consists of a mixture of cinnamon, nutmeg, ginger, and allspice. Now the dough is ready for mixing and kneading. After that’s done, set it aside to rise for an hour and a half.

Assembling the loaf

Once the dough has risen, it’s rolled out and sprinkled with cinnamon sugar. Then, the sheet of dough is cut into 5 even strips. Each strip is then cut into 4 squares. The squares are stacked together to make a tall loaf. The loaf is then laid into a loaf pan and covered for rise for another 30 minutes.

Finishing the loaf

The risen loaf is baked in the oven until browned and done in the center, about 25 minutes. Remove it from the oven and let it cool for 10 minutes before removing from the pan. Once removed, drizzle with a cinnamon icing, made by simply whisking powdered sugar, cinnamon, and milk until smooth.

Tips & Tricks

1. Make sure you knead the dough until soft and smooth to ensure the loaf is perfectly soft and fluffy.
2. When you cut the squares, the cinnamon sugar filling will probably spill over the counter. Once you form the loaf, you can scoop up the spilled filling and spread over the top of the loaf.
3. The loaf may look ready on top but ends up being doughy in the middle. That’s why I like to take the temperature of the center to know if it’s really done. The center should reach about 205 degrees when it’s done. If the top gets too brown and the center isn’t done, simply cover with foil as it continues to bake.
4. Let the loaf cool in the pan for no more than 10 minutes and then remove from pan. If it cools completely in the pan, the gooey filling will act as a glue and the loaf won’t come out easily from the pan.

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