Pumpkin Pull-Apart Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.

	this recipe	typical
liquid	49%	83%
fat	23%	4%
salt	1%	2%
yeast	1%	1%
total sugar	58%	2%
flour strength	1.0	1.0

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

183 g	3/4 cup warm milk (not hot)
5 g	1/2 Tbsp active dry yeast
184 g	3/4 cup pumpkin puree (not pumpkin pie filling)
50 g	4 Tbsp granulated sugar (divided)
465 g	3 1/2 cups all-purpose flour + 1-2 Tbsp (465 grams *See note on measuring)
50 g	1 large egg (room temp)
28 g	2 Tbsp melted unsalted butter (divided (1 Tbsp for batter, 1 Tbsp to grease pans))
3 g	1/2 tsp salt
99 g	7 Tbsp unsalted butter (softened, divided (6 for the filling and 1 Tbsp to brush tops))
64 g	1/4 cup light brown sugar (packed (64 grams))
8 g	1 Tbsp ground cinnamon
	1/2 tsp pumpkin pie spice
200 g	1 cup powdered sugar
6 g	2 tsp ground cinnamon
82 g	5-6 Tbsp heavy cream or half and half
80 g	2 Bread Pans (An electric stand mixer (or knead by hand), Rolling Pin)

Method: 9 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was looking for something other than pumpkin bread and came across your recipe. I had everything to make it so I put it together. So delicious and exactly what I was looking for ! I made only one change, only because I love cream cheese with pumpkin- cream c” — a cook, 5★

“I've not baked with yeast before and this is what I chose to make- it was a super easy recipe and came together pretty quickly. I used cream cheese glaze just because I like the tang. Will definitely be making this Fall or no Fall.” — a cook, 5★