I cannot even begin to believe that Thanksgiving is next week! Can you? I mean – how has this already snuck up on me? Thankfully I don’t have any plans to cook so I’m off the hook! I can tell you right now I couldn’t be happier for someone else to make the meal. Man oh man that’s a lot of work. I would however be inclined to bring dessert. That I can get on board with. While I know the rest of the world are huge pumpkin pie fans, since I didn’t grow up with it I’m not as devoted to that for my Thanksgiving dessert of choice (Sweet Potato? Sign me up). Instead, I like to switch things up and in doing so – I created this Pumpkin Pie Pull Apart Bread – and it is DE-VINE! Like super de-duper-devine!
Made with Rhodes Bake N Serv, it’s so quick & easy you won’t believe how fast it comes together. Don’t like nuts? No problem! Just leave them off. Love the extra bit of texture? The nuts add a nice touch and a smidgen more flavor. Bake this up with all the other desserts for the holiday and I can just about bet it will stand out in the crowd. It’s best served hot out of the oven so my recommendation would be to let it rise during your party or gathering and then pop it in the oven just before everyone is ready for dessert. Then it will be nice and fresh and delicious. My mouth is watering, is yours? Love pull-aparts? You definitely want to check out my Pumpkin Chocolate Chip Cinnamon Pull Apart, Coconut Lemon Pecan Pull Apart Bread and PullApart Lemon Coffee Cake. ALL are scrumptious!
Pumpkin Pie Pull Apart Bread
There's just something about pull apart bread that is just so wonderful, and this Pumpkin Pie Pull Apart Bread will get you ready for fall!
- 1 loaf Rhodes White Bread Loaf or 10-12 rolls, thawed yet still cold
- 1/3 c. softened butter
- 1/4 c. granulated sugar
- 2/3 chopped pecans
- 1 Tablespoon pumpkin pie spice
- Pumpkin Glaze
- 1 Tablespoon melted butter
- 2 Tablespoons pumpkin puree
- 1-2 c. powdered sugar
Roll loaf into a 12x16 rectangle.
Spread evenly with 1/3 c. softened butter. Sprinkle dough evenly with granulated sugar, pumpkin pie spice and chopped pecans.
Using a serrated knife or pizza cutter, cut dough into even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Cut strips into squares. Squish each section of squares together in a loaf pan.
Cover and let rise until almost double.
Bake at 350 F for 30 minutes. Cover with foil the last 10 minutes if browning too quickly.
Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack.
For the glaze, in a small bowl mix together your melted butter, pumpkin puree and powdered sugar.
Drizzle the desired amount on top of the cooled loaf and reserve about 1/4 for individual servings.
Adapted from Rhodes Bake N Serv