Description
A gooey, cinnamon-spiced sourdough pull-apart bread with pumpkin purée, perfect for cozy fall mornings or dessert.
Ingredients
3 cups bread flour
1 cup pumpkin purée
½ cup active sourdough starter
⅓ cup warm milk or water
3 tbsp brown sugar or maple syrup
1 tsp salt
1 tsp vanilla extract
4 tbsp soft butter
¼ cup melted butter
⅓ cup brown sugar
1 ½ tsp cinnamon
Optional: pinch of nutmeg or pumpkin spice
Optional: ½ cup chopped pecans
Instructions
1. Mix pumpkin, starter, milk, sugar, salt, and vanilla.
2. Add flour and mix into a smooth dough.
3. Knead in soft butter until fully incorporated.
4. Let rise for 4–6 hours or overnight in the fridge.
5. Divide dough into balls or squares.
6. Dip each in melted butter, then cinnamon sugar.
7. Layer into greased loaf or bundt pan with pecans if using.
8. Proof 1–2 hours until puffy.
9. Bake at 350°F (175°C) for 30–35 minutes.
10. Cool slightly, then pull apart and enjoy.
Notes
Best served warm.
Store leftovers airtight up to 2 days or freeze in slices.
Add glaze for extra sweetness if desired.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Sourdough, Fall Bakes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: pull apart pumpkin cinnamon bread, sourdough monkey bread, pumpkin cinnamon roll bread