Description
A soft, fluffy pull-apart bread swirled with warm pumpkin spice and filled with a sweet cream cheese core, perfect for fall mornings or holiday gatherings.
Ingredients
Scale
For the Crust:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast
- 1/2 cup warm milk
- 1/4 cup pumpkin puree
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1/4 cup chopped pecans (optional)
Instructions
1. Prepare the Crust:
- In a large bowl, combine flour, granulated sugar, yeast, pumpkin pie spice, and salt. Add warm milk, pumpkin puree, egg, and melted butter. Mix until a soft dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Meanwhile, beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Punch down dough and roll into a 12×8-inch rectangle. Spread cream cheese mixture evenly over dough, then sprinkle with brown sugar and pecans if using.
- Cut dough into 4 equal strips, stack them, then cut into 4 equal squares. Arrange squares vertically in a greased loaf pan. Cover and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake bread for 25-30 minutes until golden. Cool slightly before serving.
Notes
You can customize the seasonings to taste.