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Pull-Apart Cinnamon Sugar Pumpkin Bread

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

Do you know what today is?

Friday, September 23rd, yes, but more importantly, the first day of fall! There might not be any leaves changing color or a crispness in the air, but I can still enjoy one of my favorite parts of fall. Pull-Apart Cinnamon Sugar Pumpkin Bread!

Just picture it: a warm, aromatic loaf of bread fresh out of the oven, filled with swirls of spicy cinnamon and sweet sugar, and infused with the comforting flavors of pumpkin. The sight alone is enough to make my mouth water! And the best part? It’s a pull-apart bread, which means you can enjoy it one mouthful at a time, savoring each delectable bite.

Imagine breaking off a piece of this soft, fragrant bread with your fingers, feeling the warmth as it crumbles slightly, then taking a bite. The flavors of cinnamon, sugar, and pumpkin blend perfectly together, creating a symphony of taste that instantly transports you to cozy autumn days and pumpkin patches.

Whether you enjoy it as a special breakfast treat, an afternoon snack, or even for dessert, this Pull-Apart Cinnamon Sugar Pumpkin Bread is bound to become a fall favorite in your household. It’s a wonderful way to embrace the flavors of the season and indulge in a little autumnal delight.

So, why not dust off your apron, gather your ingredients, and get baking? With every slice and every bite, you will be reminded of the joys of fall and the delicious treats it brings. Happy baking!

Pull-Apart Cinnamon Sugar Pumpkin Bread

I can never wait for the official start of fall to bake with pumpkin, and this year was no exception. I’ve already made my favorite pumpkin blondies & Iced Pumpkin Cookies, and last weekend, I whipped up something special to share with all on this special day. And oh man, am I excited to share it with you. The light yeasted dough reminds me of a doughnut, and the warmth from the rum glaze just screams fall. I hope you enjoy it as much as we did!

(Adapted from Willow Bird Baking)


2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.


In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move the dough to a lightly oiled bowl and cover it with a clean towel. Allow it to rise in a warm place for 60-90 minutes or until doubled in size. The warm environment will help activate the yeast, causing the dough to expand and become light and fluffy.

While the dough is rising, you can prepare the delicious cinnamon sugar mixture that will add a burst of flavor to the bread. Brown another 2 tablespoons of butter in a saucepan, then add the sugar, cinnamon, and nutmeg. Mix well, ensuring that the sugar evenly absorbs the butter. Set this mixture aside for later use.

Now it’s time to prepare the loaf pan. Grease and flour a 9×5 loaf pan to prevent the bread from sticking. Set it aside for now.

Once the dough has doubled in size, gently punch it down to release any trapped air. Then, transfer the dough onto a clean floured surface and knead it with your hands for 1-2 minutes. This step helps to redistribute the yeast and achieve an even texture. Roll the dough into a 20×12 inch rectangle, making sure it’s evenly shaped.

Sprinkle the cinnamon sugar mixture over the dough, using the palms of your hands to press it in gently. The combination of cinnamon and sugar will create a delightful swirl of flavor throughout the bread. Cut the rectangle into 6 strips, then lay the strips on top of each other. Cut each strip into 6 even squares by first cutting in half, then each half into thirds. Stack the strips vertically into the prepared loaf pan, creating a beautiful pattern.

Cover the pan with a clean towel and allow the dough to rise for another 30-45 minutes. During this time, the dough will undergo a final proofing, developing more flavor and expanding further.

While the dough is on its final rise, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Once the dough has risen in the pan, it’s time to bake it. Place the pan in the preheated oven and bake for 30-40 minutes, or until the top is a very deep golden brown. You can use a toothpick to check the bread’s doneness – if it comes out clean when inserted into the center, the bread is ready.

While the bread is baking, you can prepare a delicious glaze to drizzle over it once it’s done. In a small saucepan, heat the butter, milk, and brown sugar until it comes to a boil. Remove the pan from the heat immediately and stir in the rum and powdered sugar. The glaze will add a touch of sweetness and extra moisture to the bread, making it even more irresistible.

Once the bread is baked to perfection, remove it from the oven and let it cool slightly in the pan for about 10 minutes. Carefully transfer the bread onto a wire rack to cool completely. Once cooled, drizzle the prepared glaze over the top, allowing it to cascade down the sides. This final step adds a beautiful finishing touch and enhances the flavors of the bread.

Now, sit back, relax, and enjoy a warm slice of this delightful pumpkin cinnamon swirl bread. It’s perfect for breakfast, a cozy afternoon snack, or even a sweet treat after dinner. Share it with your loved ones or savor it all to yourself, knowing that you’ve created something truly special. Happy baking!

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Do you love pumpkin in baked goods?? Here’s some more!
Butterscotch and Pecan Pumpkin Cookies
Pumpkin Quick Bread
Iced Pumpkin Cookies

This Post Has 225 Comments

  1. Laurel @ Lolly's Sweet Treats

    >YUM! I am making this asap. Thanks for sharing 🙂

  2. Jey

    >Oh dear lord, this looks amazing! I've been sitting on making pull apart bread for a while now and I think this one might be the winner!

  3. Kelsey

    >Oh heavens! This is unbelievably gorgeous! I MUST make this next weekend!

  4. Chrissy

    >Oh myyyy….this is incredible! I am adding this to my list of things to make this weekend!

    (And PS…I have those pumpkins too. I love them!)

  5. Jessy

    >This looks heavenly! I can't wait to make it!

  6. Erika Beth, the Messy Chef

    >Mmmm! Looks great! I love pull apart bread!

  7. Julie @ Willow Bird Baking

    >Look how lovely it turned out!! Awesome! I'm so glad you enjoyed the recipe 😀

  8. Nicole, RD


  9. Suzanne

    >YUM. I find myself making a lot of bread lately.

  10. Taylor

    >This looks so. freaking. good!!!!! This is definitely going to be made in my kitchen very very soon!

  11. Rachelle @ "Mommy? I'm Hungry!"

    >Hi SD neighbor! This looks good, I've marked it to make this season.

  12. Nicole

    >Today is my son's 11th birthday. We are "everything pumpkin flavored" lovers and when he saw the pictures of this yummy goodness, the first thing he asked was when I'm going to make it. Guess I better get right on it…thanks for sharing.

  13. Dianna

    >OMG!!! This has me drooling all over myself!!! I'm not much into rum but was thinking perhaps some maple extract would be perfect for this. Cannot wait to make it and will be sending family/friends this link so I won't be the only one drooling! Great recipe!!!

    1. Cassie

      MAPLE EXTRACT!!!! Omg you are a genius!

  14. Melanie

    >Yum, this will be on the agenda for the weekend! Thanks for sharing!

  15. kneena

    >you should start making some more of these and sell them! 🙂 you would make a killin , I bet. I cant wait to try this, i hope it comes out as good as yours look.

  16. Sue

    >What an absolutely beautiful, delectable loaf of bread!

  17. Unknown

    >OMG!!!! Ditto what everyone else is saying here.

  18. Hilani

    >Found a photo of this On Pinterest…looks amazing, hope to make soon!

  19. Anonymous

    >I'm in the middle of this recipe and it takes forever but it seems worth it. even the raw dough tastes amazing. I can't wait until it is finished in another hour.

  20. Ashley

    >I just pulled this out of the oven, I wish my house could always smell like this!! We will be having this for breakfast. Can't wait!!

  21. Jyndia

    >We just made this awesome bread and there are a couple of things that would have been helpful to know. It takes approximately 6-10 minutes for yeast to proof… Also, when you make the glaze- try boiling the butter and the brown sugar and then adding the milk as its boiling and then adding in the powder sugar and vanilla or whatever you decide to add.

    The glaze was a little too thick and crumbled when it was placed on the bread.

    It was so delightful! Thanks for blogging this!

  22. Jessa

    >I love rum and pumpkin! Totally making this!

  23. Anna

    >Just made it. It was amazing!

  24. Erin

    >I'm making this next weekend! Cannot wait!

  25. Marjorie Jenkins

    >I can hardly wait to make this. I love pumpkin, cinnamon and the rum sounds like a nice idea.

  26. Lori@Mothering Matters

    >I know I am repeating everyone else – but OMG! This looks AWESOME! Yum! Can someone please bring me some right now? 🙂 I love all things pumpkin! My family laughs at me because I can't wait till Thanksgiving and C-mas each year to make my famous Streusel-topped pumpkin pie! I love it and could eat a whole pie myself!
    I just might have to make one sooner than Thanksgiving! 🙂
    Thanks for sharing!

    1. Donna

      How can I get your pumpkin pie recipe with the streusel topping???

  27. Mary

    >Your recipe makes summer's exit not quite so sad …

  28. Amy

    >Did the butter not clump when you added the cold milk, or did you bring the milk to room temperature?

  29. Jessica

    >@Amy – Do you mean for the dough or the glaze? For the dough I don't remember any clumping and I did it all fairly quickly right near the stove, returning it almost immediately to the heat. My milk had been sitting out on the counter while the butter browned so it wasn't cold. As for the glaze everything was heated together at the same time. I hope that helps.

  30. Annie-Savor This Moment

    >Sounds so good!!! Instead of the rum I might try some maple flavoring.

  31. Jules

    >JESUS. H. CHRIST. I think I just drooled a little. THAT. LOOKS. UH. MAZING. GIMME.

  32. lafondsi

    >Am pinning this! Looks fabulous.

  33. bglad

    >Way better than the monkey bread I made yesterday with half a pound of butter, cut back from the recipe's 3 sticks!

  34. Amy

    >This looks amazing 😀


    >very nice, straight to the top of my fall bake bucket list!

  36. Stefanie

    >What a wonderful idea! I've seen the cinnamon sugar pull apart bread, but add pumpkin to the mix and it's just that much better!! Perfect start to fall 🙂

  37. Kristin

    >Ooh, I can't wait to make this! I make a pumpkin pecan quick bread and yeasty brioche breads all the time, never thought to combine the two. I think I might try it with pecans….

  38. Jenna @ Newlyweds

    >I made this recipe, delicious and I am sharing it on my blog today, beyond good!!

  39. pushups with polish

    >OMG i can't wait to try this!! ahhhmazing xxo

  40. Kim @ Foodin New England

    >UMMMM… i know what my next dessert is. Would you mind if i reposted on my blog with credit to you of course?? Will you let me know either on my page or email..

  41. Hyma

    >yummy yummy…looks sooo yummy! love ur blog and the recipes u hv on baking! found u through foodgawker…happy to follow u…will surely try this bread and post to u:-)!

  42. Katie

    >I really want to make this, but you know how I am. I'm so impatient, I've never worked with yeast, I am so torn on what to do. I don't have anything but a hand mixer, either. If I asked my husband for a Kitchen Aid, he'd think I'd either been lobotomized or that someone took my place. Looks so yummy, Jessica!

  43. Anonymous

    >Making bread now aroma is wonderful can't wait for it to cool

  44. Anonymous

    >I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it. Thanks!

  45. Cheryl

    >Thanks for posting this recipe! I made it yesterday in my Thermomix. I just threw everything in and after 4 minutes I started playing with the sugar and butter. That part was a bit fiddly but I'm glad I made it, it's delicious. I'll post it on blog later and source you and the original – if that's ok.

  46. a happy little life

    >I am in the middle of making a cinnamon spice version and sat down while the dough is rising. I was in dispair, well not really, well kind of, because I mixed my butter into the sugar and spice mixture and thought duh why didn't I read all the way through. Glad I'm not the only one.
    But it's homemade bread full of sugar… like it's not going to be good 🙂 anyway, we are on a pumpkin kick due to it being Fall here also so I'm looking forward to trying your recipe out!
    Oh I found you on Pinterest!

  47. suzie q.

    >I will definitely be making this and would really love a piece right now! There is nothing more delicious than Pumpkin this time of year.


  48. knitsewreadlove

    >I made it two days ago, and like everyone has been saying… it's amazing! And as a bonus, my whole house smelled ridiculously good!

  49. Genevieve

    >this was absolutely delish! thank you!!

  50. Anonymous

    >Phenomenal, and im not too sure I need a man in my life as long as I have this,

  51. Miss Serenity

    >Amazing. So so good. Have made it twice now, my house smells so good! I use mini loaf tins instead, and bring a mini as a treat 🙂

  52. Bee Sweet

    >Simple and yummie and smells soo good!

  53. Charlie

    >I just wanted to say that I made this recipe on Sunday and it was divine! Definitely one I will be making again. We even made our own pupmkin puree from a giant pumpkin we'd grown on our allotment. Photos on my blog of my attempt although I crisped the top a bit too much!

  54. Kim

    >I haven't made it yet, but on my "next" list!

  55. Lisa Fulmer

    >Thanks for sharing I can't wait to make them.

  56. Nicole F

    >I'm new to the site, and also clearly an idiot because I can't find a link to print the recipe only. Help?

    Thanks 🙂

    1. Donna

      Just highlight and cut and paste to a word document.

      1. Jessica

        And I actually have a print friendly button installed! 🙂

  57. Jessica

    >@ Nicole – You are not an idiot! I don't have a recipe print function – yet! I'm working on it. In the meantime you can use your mouse to highlight the text and then right click and either copy to a document and print or leave it highlighted and go to File -Print – Selection.

    Sorry, I hope to have the print option up soon!!

  58. Jessica

    >@ Nicole, print function now added! At the end of the post!

  59. Nicole F

    >Awesome! Thanks, Jessica 🙂

  60. Natasha

    >Made this today and It was awesome! Just wish there was a way to have more pumpkin flavor. Hubby was in the attic while it was baking and texted me to tell me it smelled amazing. Thanks for sharing!!!

  61. Anonymous

    >Where do I find the recipe for this?

  62. Jeff V.

    >quick question…what's the difference between "granulated sugar" and "white sugar"…aren't they the same thing? or is white sugar confectioner's sugar?

  63. Kelsa

    >Wow! This looks amazing. I think I'll put this on the list for Thanksgiving Dinner appetizers!

  64. Kelsa

    >@Natasha, you may want to try using pumpkin butter (You can get it at food specialty stores, I know Trader Joes sells some) in place of the regular butter. That might help pump up the pumpkin flavor. There's also pumpkin extracts out there but I've never tried one and I'm not sure how they are made or how well they replicate pumpkin flavor.

  65. Jessica

    >@ Anonymous – Try scrolling up. Perhaps you came in through a link that brought you to the bottom of the page.

    @ Jeff – You're right, when I typed out the recipe I changed the first one to white sugar and forgot to change the second one. They are meant to be the same thing. White granulated sugar.

    @ Kelsa – Great advice to try the pumpkin butter! I think I will try that next time I make this (it's becoming a pretty regular thing :))

  66. Lisa M

    >This is beautiful! What a wonderful recipe to make on a cool fall day. Thank you so much!

  67. cookquiltmakeandbake

    >Your recipe seems to appear every time I log onto Pinterest at the moment… definitely put on weight just looking at it 😀

  68. Shelly

    >My husband will love this! It's going to be a surprise!

  69. Heidi

    >I'm absolutely making this today! Yum!

  70. Kelly

    >I've made this twice now. 2nd time I brought it to work and EVERYONE is raving about it.

  71. Lindsay R

    >i am not joking, i think i am going to make this right now. yummmy.
    thanks my fellow san diego blogger.


  72. Beth- the mama bee

    >I just made this yesterday and it was soooo good. Thanks! My husband is requesting more pumpkin added next time. I guess I'll just mess around with the flour ratio then.

  73. Lia

    >I'm making this for the second time right now. The second time this week (hooray for Halloween party baking excuses). Thanks for the recipe – it's delish!

    (Also, I found you on Pinterest!)

  74. Anonymous

    >Found this on pinterest. I usually don't have luck with yeast… and got kind of nervous because it didn't look like I was expecting. But don't judge… it turned out so well!

    Can't wait to share 🙂 It is delicious!

  75. Hillary

    >Easily adaptable to a breadmaker using the "dough" setting. Added the ingredients to the pan in this order: milk, pumpkin, flour, sugar, butter (cut into chunks), 1.5 tsp fast rising yeast, skipped the salt. Let rest for 15 minutes on a floured board, and then rolled as directed. It was a nice way to simplify this great tasting recipe. Used orange liqueur in place of rum; also worked well.

  76. Jessica

    >@Hillary – Thank you for sharing your breadmaker experience! I've had a lot of people ask me if it would work, and while I was pretty sure it would, I hate to advise something that I haven't tried on my own. Did you exclude the salt because you used the bread machine or did you use salted butter?

  77. Carrie

    >A few things. This was very good but I had to use an entire cup more flour than the recipe called for. Also, the glaze ended up being very thick and globby and WAY too strong and sweet. It overwhelmed the bread. I think next time I would make it completely without the glaze or try to find one that is super thing (more like donut glaze). Otherwise, awesome recipe! Your pictures are amazing also!

  78. Miss Chloe

    >I posted this on my blog and linked back to yours! Such an amazing website, i will be back here many times around the holidays. please check out my blog.

  79. kat @ paper doll theory

    >so trying this!! -saving the recipe right noww..i really love your blog you have such great style! and love that you cook

    were doing a quick giveaway! i hope you can stop by and enter- or just stop by when you have a chance 🙂
    love kat

  80. Anonymous

    >Hi Jessica, Your Pull-Apart Cinnamon Sugar Pumpkin Bread recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: Congrats again!! 🙂

  81. Life of the Kuschell's

    >I sent it to my daughter but after reading the comments, I am going to have to make it too!!!! It is making my mouth water!!!!

  82. Orlando Homes

    >OMG!!! I just came across this and cannot wait to try it for the holidays!! Or maybe even sooner! 😉

  83. mom24boys

    >This looks so yummy! I pinned it and am gonna have to return to your blog more often! Thanks.

  84. Paget

    >do you need bread flour? or will all purpose be fine?

  85. Jessica

    >@Paget – you can try it with AP flour but I can't promise it will be exactly the same since I haven't tried it myself. Bread flour has a higher gluten content, which makes breads chewier. I think bread flour is a good thing to keep around the house so it might be worth the purchase! Good luck!

  86. Jennifer Bridges

    >I made this with all purpose flour and the laziest way possible (as few dishes as I could manage). it was so delicious. I couldn't stop eating it! much more moist and bite for bite satisfying than another cinnamon roll receipe I have ever tried. thank you! my butt does not thank you though.

  87. Jen Palladino

    >Could I assemble this the night before and back in the morning? This looks so yummy I want to have it before black Friday shopping!!!

  88. Jessica

    >@Jen – I think you could do that! After assembling I would suggest cutting the second rise down to just 20 minutes then covering and putting it in the fridge. Even in the fridge it will continue to rise some over night. Then in the morning take it out of the fridge and set it on the stove-top while you preheat the oven. No promises, but I don't see why that wouldn't work! 🙂

  89. Anonymous

    >I made this and prob. give it a B. It tasted like I was eating playdough…it needs more pumpkin flavor (maybe a whole can) and because it had too much butter, it made it really mushy…a good tip is be as minimal with the flour as possible when rolling out. dough should be super sticky and handled at least as possible.

  90. Jessica

    >@ Anonymous – sorry it didn't work for you. The comment about eating playdough seems strange to me. Going by your description it sounds like it just wasn't cooked all the way through. You can see from the pictures that my bread was definitely not mushy. Playdough + mushy sounds undercooked to me. And I can understand maybe wanting more pumpkin flavor, but I think a whole can of pumpkin would make the dough nearly impossible to work with, way too much moisture. Better luck next time!

  91. Anonymous

    >FANTASTIC recipe! I just made it this morning and am going to make it again for Thanksgiving! Thank you!


    >Yum! I can't wait to try this. Would be perfect for Thanksgiving morning.

  93. Melanie

    >Thank you for the recipe! Found you on Pinterest and made the bread tonight! I am domestically challenged but this was a great success (well, I killed the yeast first time around but the second go was a breeze!) Thank you, thank you! I will visit often for new recipes!

  94. Anonymous

    >Am curious if anyone has used whole wheat flour? Or, how about a gluten-free flour? It looks so amazing and we love pumpkin anything:)Would love to have this on Thanksgiving

  95. Anonymous

    >I would really like to know if this will work with whole wheat flour — has anyone tried it that way? thanks.

  96. Charity

    >DELICIOUSNESS!! Can't wait to bake 😉

  97. Jessica

    >@anonymous- I have not personally tried it with ww or gluten free. It might work half ww and half all-purpose, the only way to know is to give it a try! If you try please let me know so I can let other readers now!

  98. Jessica


  99. Jennifer

    >Can I use the pumpkin in a can for the puree?
    What is White Sugar?

  100. Jessica

    >@Jennifer – Yep, canned pumpkin is what I used! And white sugar is just regular sugar. Good luck!

  101. Jelena

    >I just wanted to add a rave for this recipe and result- its purely and sparkingly perfect! Easy to follow and the bread was just …no words. I made it in the evening and me and my parter ate the whole thing in one go. Now I am making it again so my daughter can try some too (fortunately for us she was sleeping last time).

    As for the "playdough/mushy" comment – you have't baked it long enough and if you go on and try working with "sticky dough" you will see why that won't work. This is one of the best step-by-step recipes for this kind of dessert, and all you have to do is-follow it.

  102. Janet

    >I was out of rum and used amaretto and it was amazing! This recipe was the hit of my pumpkin carving party this year!! It was just wonderful!!

  103. Sharon McLean

    >Made this today for Thanksgiving Breakfast, wow, it is incredible!!! Easy to follow recipe, but takes a long time. Had to get up around 4am. I need to figure out a way to do part of it the night before. Thanks for the recipe!

  104. Jillian

    >Looks delicious!! I have good memories of eating a variation of this (which we called "monkey bread") in high school. 🙂

  105. Jen Palladino

    >Did this the way you suggested for overnight, it worked wonderfully!. Anyone thnking of making the dough the night before, Allow it to rise the second time for about 20 minutes. Then roll and add the cinnamon mixure. Cut and place in pan, cover with towel over night, it will rise a little more. I took it out 20 minutes before cooking and it took 10 minutes longer then the recipe called for. Came out wonderfully, thank you!

  106. Jen Palladino

    >I made it the night before as you suggested for my previous question. It worked wonderfully!! Anyone looking to make it the night before and bake it the next morning here is what I did. I fallowed the recipe except only allowed it to rise the second time for about 15 to 20 minutes. Add cinnamon mixture and cut, place in pan and cover with a tea cloth over night. Next morning I let it sit on the counter for 25 to 30 minutes before placing it in the oven. It took ten minutes longer to cook then the recipe called for. It turned out great! Thank you for the great recipe!!

  107. Anonymous

    >This bread looks so good! Will definitely have to try this

  108. Texana

    >I'm making these right now for tomorrow morning. In other bread recipes, I have heated the milk and butter together, and that is what I did this time…worked like a dream. The butter melts in the warm milk, and it reminds me not to let the milk get too hot.

    Thanks for sharing your recipe and Merry Christmas!

  109. peggy

    >OMG….I will definitely be making this …looks soooooo yummmmmy 🙂

  110. Emily

    >I made this today and it was so delicious! All of my roommates loved it too 🙂

  111. sarah.jean.31

    >Absolutely amazing! Made this last night and it tastes wonderful. It was my first time making any type of bread and I have to say that it turned out perfect. Looked just like your picture! Thanks for sharing!

  112. sarah.jean.31

    >Absolutely Amazing! I made this last night and it tastes amazing! This was my first time ever cooking any type of bread and it looks just like your picture. Thanks for sharing!

  113. Robin

    >I am so happy to find someone who loves pumpkin the way I do!! I can't wait to try this recipe!

  114. Carrie - young living oil lady

    >OH MY! Speechless!!! Wow! That is one of my most amazing breads I have ever seen! I do not even know the ingredients and I am not sure I want to know, lol. I will definitely be making this! I want some NOW! I might have to tweak the recipe b/c we do not use dairy. I sure hope my alterations come out as good as this looks. Thanks SO much for sharing!!

  115. kapster

    >Could you use per-made dough?

  116. Jessica

    >Well, I think you could probably make this style of bread using a method of cutting the dough into squares, covering in butter and cinnamon sugar and then stacking it in a loaf pan, but it won't be exactly the same since this dough is pumpkin. I don't think I've ever seen a pre-made pumpkin dough.

  117. bigskygirl

    >Wow, was that ever good! I just made the recipe and my husband and I ate half of the loaf right out of the oven. I made the glaze with amaretto liqueur as per a previous commenter's suggestion and it was amazing! Thanks for the recipe!

  118. Anonymous

    >This looks amazing. Can you use a bread machine to make dough?

  119. Jessica

    >Hi! I have never tried it, so I can't say for sure, but I don't see why it wouldn't work. If you try in the bread machine come back and let me know how it turns out!

  120. Orgreenic

    >Thanks for the cinnamon sugar pumpkin bread recipe. This seems like a great treat for the fall season.

  121. Rachel

    Making this right now! It looks and smells delicious right from the oven. Thanks so much for posting this. I also found you off of Pinterest.

  122. Nicole

    I made this today and it was amazing. Yes this isnt the quickest recipe I have done but it was soooo worth it. Its not continuous work but def something you have to stay at home for. It was a rave at the party tonight. I will def be making this again!!!!

  123. Chelsea

    This recipe was super easy to follow and it turned out great! I will keep this recipe on hand, and will be making it in the future for sure!

  124. Christina

    Does anyone have any tips to help a newly diagnosed diabetic with amazing recipes like this?

  125. Kate

    Can you make the dough the night before and then just dip and cut them the next day??

    1. Jessica

      I think you might be able to make the dough the night before. I would guess that you would need to roll, cut, and dip them the morning of. Don’t forget there is also a second rise time. I’m not positive, since I haven’t tried it, but I think you might be able to do everything and place it in the pan and let it slowly rise a bit in the fridge overnight then bring it to room temperature before baking it the next day.

  126. Kayla

    Wow, sounds yummy, but too labor-intensive for me. Was wondering what the difference is between white sugar and granulated? Thanks!

    1. Jessica

      They are the same.

  127. Beth

    Mine is in the oven now! Can’t wait to try it! Only bad thing so far is how time consuming it is to make. I have 3 kids under 3 so it was a challenge to say the least! Lol Thank You for sharing! 🙂

  128. Erin

    I have this rising in the pan right now. It does look and sound delish but reguardless of how it turns out, I will most likely never make it again. It is just TOO time consuming and involved a recipe for me. I have been working on it (and cleaning up all the dishes) for 2 hours. Wayyyy to long for me.

  129. Lee

    Just rising now! Trying to figure out how or where to incorporate some pecans (in the topping? ). Yum. Can’t wait for it to come out!

  130. Lee

    Me again. Pecans incorporated in cinnamon sugar mix (I broke them in pieces) and then I also sprinkled some on top, before rising. Was absolutely delicious!! Only changes for next time might be to try this with fresh pumpkin rather than canned (not fan of canned as it has little flavour). Thanks for the yummo recipe

  131. Lee

    Oh yes… And doubled the recipe. Couldn’t bear to only come out with one loaf!

  132. Autumn

    I am really excited that my bread is almost done, but had one question. Your recipe seems to end too soon, because it doesn’t tell you what to do after the bread is cooked. So not knowing, and being baking-challenged, I took my bread out once and immediately dumped it out of the pan onto a plate cause in your picture it is on a plate, and it completely fell apart. The good news is, even though I butchered it, I found out it wasn’t cooked through enough. So I put it back together and am cooking it a few minutes longer. On another site I saw that you need to let the bread sit for a few minutes before dumping it to let it solidify a little and I will try that to see if it works. Just wondering what your next step was after baking the bread and making the glaze.

    1. Jessica

      Hi Autumn! Yes, it would be a good idea to let the bread sit in the pan to cool before flipping it out on to a plate. Thanks for pointing that out! I let my bread cool, moved it to a plate and then poured on the glaze. Hope you like it!

  133. candy

    Not used to working with yeast. are we stirring/mixing while wanting for it to proof cause mine is not getting foamy.

    1. Jessica

      I might give mine a little stir right after adding the yeast, but you do not need to constantly stir. If your yeast isn’t proofing it might be a bad batch.

  134. Autumn

    Thank you! Like I said, I am challenged in the baking department and I should have probably known better. Either way, the bread was a huge success!! Hope to make it again on Thanksgiving!

  135. Theresa

    This looks amazing and am hoping to try ti soon…BUT I live at 8750 ft above sea level. Any high altitude alteration advice!? Thanks!

    1. Jessica

      Hi Theresa! I’m sorry, I have zero baking at high altitude experience, so I wouldn’t even know where to begin! If you give it a try, let me know how it turns out!

      1. Theresa

        Hello! i finally got around to trying this today! I looked up general
        ‘bread baking at high altitude” tips and was advised to cut yeast, and sugar , down by 1/4. I let it rise then kneaded and let rise again as well. the results were great and i wouldn’t do anything different next time. thanks and i hope that this help someone else (btw im at 8,150 ft and others may not need to do everything i did even if they’re quite a bit above sea level)

        1. Jessica

          Thanks for coming back and sharing your experience!

  136. Stella

    Oh. My. Goodness. I am definitely going to make this. I am definitely going to eat it all by myself.

  137. Belcal

    It looks divine! I was wondering if there was any way to do this the night before?

  138. Christy

    Just made this over the weekend! FABULOUS! Such a sweet treat. A must make for everyone! Thanks for sharing this receipe!

  139. terese

    Do you add the glaze after baking? Or before?

    1. Jessica


  140. Deanna

    I was a little intimidated by this recipe because I am not a baker, and I definitely don’t have any kind of machine that I can outfit with a bread hook. I just did it by hand, and it turned out so amazing that I’ve been asked to make it 3 times in two weeks! This is a great recipe!

  141. Sharon Glanville at BeBetsy

    I found your picture on Pinterest and couldn’t wait to see the recipe! Thanks so much for sharing it – fabulous…

  142. Lizzie

    Hi! This looks incredible and I’m dying to try it. I don’t have a standing mixer though, or a dough hook =(. Would it be possible to knead it by hand? Do you have any tips for doing that? I also have a hand mixer with metal and rubber attachments… I really want to make this!!


    1. Jessica

      The dough can be sticky, but I’m sure it can be done by hand!

      1. Karen Green

        If you have a bread machine you can do the dough part in the machine using the dough only setting.

  143. Krissy

    Thank you for this! I appreciate the step by step and my came out soo good! Cheers!

  144. emily

    Made this!! Loved it!!! Featured it on my blog tomorrow! Hope you will stop by and check out my version. I’ll be sending people your way for the recipe!!! :o)

  145. Stephanie

    Made this today with the help of the breadmaker. MmmmMmmmm I took it to my Womans Bible Study and it got rave reviews, but I’m pretty sure I ate about half of it myself!!

  146. Martha Sirles

    This recipe reminds me of my “Bubble Cake” that I have made for 40 years, with the added pumpkin and the way it is layered in the pan. Bubble Cake is always a hit and I am sure this will be also. I can’t wait to make it.

  147. Edafe Onerhime

    Oh my, I love this! I adore bread anyway, this is just the erm… icing on the cake 😀

  148. Patti Cobbin

    Thanks for sharing this recipe. We have EIGHT bags of pureed pumpkin in the freezer (enough for 16 loaves, maybe more). I am just about to pop this loaf in the oven. Thought of a quick method for the butter/sugar coating that others might like to try. Instead of rolling out the dough and cutting it, I think next time we will pull off chunks of dough, dip them in the melted butter and then roll them in the sugar mixture before putting them in the loaf pan.

  149. The BBQ KING!

    My friend Kholoud posted this recipe on my facebook page and it looked so tasty I had to come and check it out. I’m not much of a baker but! I’ll try to make it.
    Be my guest and pay me a visit someday.
    The BBQ KING!

  150. Tina

    After seeing a picture of this bread on Pinterest, I had to make it. I am so glad I did. It was absolutely wonderful. After reading some of the review I decided to add a little ground ginger (1/4 teaspoon) and ground cloves (1/8 teaspoon) to the sugar mixture to give it a bit of a pumpkin pie flavor. I will definitely make this again. I took it to a family gathering and everyone loved it. I think it would be wonderufl made is cinnamon roll fashoin as well.

  151. Erin

    Can you make this bread one day ahead of time? And if so, how should it be left our or refrigerated!? Thanks!

    1. Jessica

      It should be fine to make it a day ahead of time, just cover it with foil. I would wait until you’re ready to serve it to glaze it. I would also probably warm it in the oven for a few minutes before serving. Good luck!

  152. Ashley

    What is “white sugar”? Do you mean granulated sugar?

    1. Jessica


  153. Megan

    HOLY DELICIOUS!!! I’m salivating a little bit, bravo to you for making this. Looks a bit complicated for me but if somewhere were to present me with a piece of this I think my Paleo ways would fly out the window for five GLORIOUS minutes.

  154. Danielle

    Just wondering… has anyone tried all-purpose flour in place of bread flour? I hate to buy “special” ingredients for recipes, but am bringing this to a friend’s place & want to make sure it turns out good! Thanks.

    1. Jacqueline

      I made it with all-purpose flour- King Arthur. I am waiting for the second rise right now- and I am taking the over night advice from above (regarding the prepping the night before and baking in the AM) in order to bring it in to work hot and fresh! The first 2 loaves I made for Thanksgiving were very delicious, but to spice things up a bit, this time I added pumpkin pie spice to the dough itself, when I added the flour, salt, and pumpkin!

    2. Lilian

      I used plain white flour and it turned out great.

  155. Karen Green

    I made this today but adapted it for the bread machine. It took about 1/4 more flour to get the ball right in the machine (not a surprise since you add flour while kneading).I used the dough only setting and the followed the rest of the directions as stated. It turned out GREAT and allowed me to make an egg dish to go along with it while the bread machine did most of the work.

  156. Brea

    I am having trouble with the dough rising. I waited for the temp of the milk/butter to reach 100-110 F and then added the yeast & sugar. After about 8 min there was a little puffy stuff on top so then I did the rest of the recipe. I waited about an hour but it didn’t double in size so I waited almost 3 hours, it never doubled. I put it in the oven but it didn’t turn out right.
    I’ve made this recipe 4 other times and it didn’t rise. Am I doing something wrong?

    1. Jessica

      My best guess is that your yeast is bad. 🙁 Sorry it didn’t work out this time.

  157. Alex

    Hey! Just wanted to say, putting it I the oven in about 20 minutes, but the only problem was it kept getting SO dry it was hard to knead (don’t have a bread machine or dough hook) so maybe next time ill try less flour? But I’ll bet it’ll be delsicous

  158. Melanie

    I am making this bread as gifts and was wondering how long it stays fresh. I was hoping to make them ahead of the holiday.

    1. Jessica

      Well, it never lasts that longer than a day in my house so I’m not sure!! I would be afraid after too much time the sugar would become soggy around the bread. But maybe you could freeze it somewhere along the way? Good luck!

  159. Lilian

    This was amazing! Probably the best yeast dough I’ve ever worked with, rises beautifully and tastes like a dream. Only changes I made were using microwaved and mashed pumpkin instead of canned, and using brandy instead of rum. Gorgeous, thank you.

  160. Carouskil

    OMG! Made it and it was delicious.
    I love working with yeast now that I’ve discovered instant yeast (SAF).
    It works beautifully no need to proof which never worked for me.
    The pumpkin makes this recipe a keeper. My kids always ask me to
    Make it but its so good its scary.

  161. Sareda

    I am wondering if you could use Bridgeford (?) bread dough from the refrigerator section of the grocery store? I am in a wheelchair, and am thinking that this might be a time saver. What do you think of this idea?

    1. Jessica

      Well, I know the technique can be used using pre-made dough. Obviously it wouldn’t be pumpkin bread (unless you were able to find pumpkin dough), but you could definitely do a pull-apart bread! Good luck!

  162. Luci

    Just fyi, every time I click to your site from pinterest, I get a warning might want to check with them.

    1. Jessica

      Thanks, Luci. This past summer I switched from .blogspot to a self-hosted .com. I installed a plug-in to help redirect traffic and sometimes that results in a warning page from pinterest.

  163. Eleanor

    Made this and it was INCREDIBLE!!! Absolutely amazing! Breakfast anytime, but after Thanksgiving…Perfect with some coffee! Thank you so much for this!

  164. Pamela

    Okay…so my neighbor and I made this recipe. We made it x2. When mine was rising, we would do it all over again for her batch. Results: It was amazing in the taste department. But, literally took us 6 hours. I am not experienced in the kitchen and don’t have a large mixer, which is why I recruited her. She said it was exhausting to make and she would never make it again even though we did it together. But, it does make quite a bit and you can give some away as a gift if you like. I am not a rum fan, so I used regular vanilla. She used the rum flavoring and it was sooooooo much better than mine. So, definitely recommend the rum flavoring. Thank you for sharing this recipe. I have always wanted to make something like this. 🙂

  165. Patrick

    This is super yummy! great crumb and texture to the bread! I went to get bread flour to make this and found myself wandering the spices and extracts. There was an artificial rum extract, which I pondered since I dont drink alcohol and didnt want to buy a bottle just for the tablespoon. But my eye glanced over at the maple extract! I made the recipe as is except used 1/2 Tbs of maple extract instead of rum in the glaze. Amazeballs!!

  166. Brynn

    Just made this today and my family absolutely LOVED it! And guess what? I have vegans in my family so I ‘veganized’ it with nucoa butter and silk for the milk. Absolutely delicious! Thank you so much for sharing your recipe! This will get passed down thru the generations for sure!!

  167. Melissa

    I hate to ask a stupid question, but after rolling the dough into a 20×12 inch rectangle the directions say to “cut the rectangle into 6 strips.” I’m assuming I should cut them crosswise, rather than lengthwise? I can’t believe I’m the only idiot who has to ask this question…

    1. Jessica

      Yes, crosswise.

      1. Rhonda

        Still confused: Crosswise? Ending up with six 20″x 2″ strips or six 12″ x 3.33″ strips to start with?

        1. Jessica

          Shorter, thicker strips! So they are little less than the width of the bread pan, if that makes sense!

  168. Laura

    I am confused by the “stacking of the squares”. I don’t understand what it means to stack them vertically. So, will there essentially be two layers of dough? Should the squares take up the pan edge to edge? Thank you!!

    1. Jessica

      There will be a little space between the edges of the pan and the squares, this will fill in when it rises and bakes. You transfer the vertical stacks to the pan, so it will look like the picture. If that makes sense.

  169. Jenna

    Very yummy,just took me a long time to make..BUT im always that way with a new recipe…Very good recipe 🙂

  170. Sandy

    I am wondering if you can you just braid the bread instead of all the separate pieces?

    1. Jessica

      You could always give it a try!

  171. lomein01

    I usually make two at a time and freeze one. Both were gone in short order! I did change a few things. To the dough, I added 2 tsp. of pumpkin pie spice. I also substituted caramel flavoring for the rum because I had no rum. I also sprinkled with some sea salt for a salted caramel topping. Next time I would wait to make the glaze until the bread comes out of the oven because it thickened as it sat and didn’t have the same glossy sheen that the picture had. Very yummy!!

  172. Ashley

    What if you don’t have a stand up mixer? Will a handheld mixer work?

    1. Jessica

      A hand mixer would not work, but you could start mixing with a strong wooden spoon and then knead the dough by hand when it was too difficult to do with the spoon. It can be a little sticky though, so you’ll want to make sure your hands and the surface are well floured.

      For an example of what I mean you can check out my photos in this post about pizza dough.

  173. Sara

    This looks amazing. I only had to read the title (with the picture) to know I had to make it. Then I read that there was a rum glaze and I’m totally making this ASAP. Thank you for the recipe!

  174. Ana

    OMG! Read this and immediately run to make them in the kitchen…. instead of doing the pull apart i made rolls……. amazing

  175. Morgan

    This is probably a stupid question… But, Are you supposed to add the glaze before or after baking?

    1. Jessica


  176. Jennie Sokolik

    Just wondering, I failed to get the yeast to foam on my first try. I’m not sure why. Do I need to stir in the yeast and sugar into the butter/milk mixture?


    1. Jessica

      You can give it a little stir, but even if you don’t it should still foam. That might be a sign that your yeast is a dud. 🙁

  177. Haley

    I loved this recipe, posted it on my website!

  178. Kate Gilman

    I have never made a bread from scratch before, but this looked so delicious that I had to try it. I followed your instructions and it turned out wonderful! I made one loaf for my husband’s office holiday party and another loaf for our Christmas morning. Naturally, my daughters and I had to try a piece out of the oven. DELICIOUS! Thank you for posting this! PS-I am no longer afraid to make my own bread 😉

  179. Melissa

    Found this recipe on Pinterest and finally just made it- and it’s amazing!! It was my first yeast bread, so I was a little nervous. It took FOREVER to make because my yeast wasn’t great and took a long time to rise, but it was worth it. I baked it last night but by the time it was done, it was well past bedtime, so this morning I drizzled a tiny bit of melted butter on top and popped it back in the oven for a few minutes while I made the glaze, and it worked out really well. Thanks for sharing!!

  180. Georgia

    Making this as a birthday treat for some family this weekend! Question, can I make part of this and then do more the next day? With the dough for example, maybe leave it over night then cook the next day? Would this work as I have only one hour after work before catching the train, so making most of it the day before would be a massive help! thanks!

  181. Sara

    it’s been about 2 weeks since i saw this recipe on pintrest and since then i was slowly working on it looool , i made pumpkin puree since we don’t have it in here *Libya* it was the first time i make it i usually boil the pumpkins in water for pumpkin bars , but this time i wanted it to taste as close as it can to the actual flavour *which i don’t know loool * but things came up and i left it more than i should in the fridge and it lost it’s color , even though, i didn’t stop ! i wanted to try it so bad ! and it was amaaaaizing my whole family loved it ! it took time but that’s only normal when u make a recipe for the first time ! mine got a bit of brown on it loool i forgot it in the oven and was sticky at the bottom it was hard taking it off because the sugar got sticky as it melted while baking ,and the cutting part was hard the stripes got longer as i pulled them to stack them, more flour o. my surface next time ! and it wasn’t as orange as yours i guess it’s because the pumpkin puree wasn’t fresh and was in the fridge for 5 or 6 days oh god even though i did a lot of bad things to this bread it still treated me nicely and turned out to be so yummy ! the glaze was sugery and it hardened after a little time , i used vanilla , we don’t drink alcohol, do you have any tips on how i can make it more runny and glossy ?

  182. maria

    Looks amazing!! I am always sad when I see someone stealing recipes and taking credit for it. I found this on another website and could tell it was stolen, So I started looking and found the original post here. Thanks for sharing

  183. maria

    I mean not original, but at least ginning credit to the original source.

  184. Amy

    I think the step of placing the melted butter on the rectangle of dough after first rise, then covering with the sprinkled sugar would have worked much better in my case. When I had cut up the dough strips and tried to move and stack them the majority of the sugar fell off the dough because it wouldn’t stick.
    The top of my loaf got overly brown for some reason…and the inside did not cook all the way and was doughy. I think maybe covering it with foil would have helped.

  185. Ian Ferguson

    Just made a gluten free version and wow it smells amazing I can’t wait to try it.

  186. Katie

    This looks amazing and I am going to try it, but I got a little lost after the “Press cinnamon sugar into rolled out dough” section.
    I don’t suppose there’s any way to post some pics of the cutting/layering process?

  187. BarkBaker

    If I were to substitute apple sauce for the pumpkin puree, should I reduce the milk a teensy bit to account for the added moisture in the applesauce? Or is the moisture content pretty much the same?

    1. Jessica

      Sorry, I’m really not sure. I feel like pumpkin puree and apple sauce are different enough that they wouldn’t exactly work interchangeably in this recipe, but I hope something worked out for you!

  188. Cassie Dowling

    We loved your pumpkin bread recipe so much that I decided to feature it on the Temple Square Wedding blog! With the blog post, we are also doing a pumpkin recipe contest. Even though we featured your recipe on the blog, feel free to still enter!

    Thanks again for posting such a nummy recipe! It’s the perfect fall food!

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