Print

Lighter Pumpkin Pull-Apart Cheese Bread

pumpkin pull-apart cheese bread - featured image
Print Recipe

A lighter, pumpkin-shaped pull-apart cheese bread that’s soft, savory, and slightly sweet from pumpkin puree. Perfect for fall gatherings, this easy recipe uses simple ingredients and clever shaping to create a stunning centerpiece.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup (120ml) warm milk (about 110°F)
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 ½ cups (170g) shredded low-moisture mozzarella cheese
  • ½ cup (50g) shredded Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon melted butter (for brushing)
  • Fresh rosemary or sage leaves (optional, for stem)
  • Kitchen twine (unflavored, soaked in water for 10 minutes)

Instructions

  1. Proof the yeast: In a large mixing bowl, combine warm milk (about 110°F) and granulated sugar. Sprinkle active dry yeast on top and let sit for 5 minutes until foamy.
  2. Make the dough: Add pumpkin puree, melted butter, and egg to the yeast mixture. Stir until combined. Add flour and salt. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for 5 minutes. If kneading by hand, turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  3. First rise: Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for about 45 minutes, or until doubled in size. Meanwhile, mix cheeses, oregano, garlic powder, and red pepper flakes in a small bowl.
  4. Shape the dough: Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×15 inch rectangle, about ¼ inch thick. Sprinkle cheese mixture evenly over the dough, leaving a ½ inch border. Starting from the long side, roll tightly into a log and pinch the seam to seal.
  5. Cut and form the pumpkin: Cut the log into 8 equal pieces. Arrange pieces in a circle on a parchment-lined baking sheet, cut sides up, leaving a small gap in the center. Wrap soaked kitchen twine around the entire bundle, tying loosely at the top to create pumpkin segments.
  6. Second rise: Cover shaped bread loosely with plastic wrap and let rise for 20 minutes until puffy. Meanwhile, preheat oven to 375°F (190°C).
  7. Bake: Brush top with melted butter. Bake for 25-30 minutes until golden brown and bread sounds hollow when tapped. Let cool on baking sheet for 5 minutes, then carefully cut and remove twine.

Notes

Soak kitchen twine in water for 10 minutes before using to prevent burning. Use room temperature ingredients for best results. Don’t over-knead the dough. Let bread cool 5 minutes before pulling apart to allow cheese to set. For a dairy-free version, use dairy-free cheese and coconut oil. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin bread, pull-apart bread, cheese bread, fall recipe, Thanksgiving appetizer, Halloween bread, pumpkin shaped bread, easy bread recipe

Find it online: https://crispcraving.com/lighter-pumpkin-pull-apart-cheese-bread-easy-best-recipe/