Vegan Pumpkin Pie Pull Apart Bread
My favorite season is upon us! Fall, I have missed you so! I want a cool breeze, I want beautiful leaves falling, I want to make some vegan pumpkin spice lattes (and not be judged). I want to put up spooky decorations and pick out my costume for Halloween. Many of my friends express devastation at the thought of summer’s end, and I’m over here like, is it time to start testing my fall recipes yet? The answer is, yes, yes, a thousand times yes!
I love pumpkin pie! I have been lucky enough to be born into a family of pretty great cooks, my mom and dad were both good cooks, and my extended family as well. My grandmother is one of seven children, so my dad has a very large family. We used to go every year to one of my grandma’s sibling’s houses for Thanksgiving and Christmas. There was always the most amazing homemade pumpkin pie. The smell and taste of it always makes me feel safe and happy.
I wanted to update this classic, and of course try to make it healthier. Not to mention, this doesn’t feel so heavy when you eat it, and doesn’t make you want to fall asleep. Just pull off a few small pieces, it’s super satisfying without all that guilt!
This recipe is incredibly easy, the prep time is a little on the long side since the dough needs to rest for about an hour, but very few ingredients, straight forward and pretty hard to mess up! I recommend eating it warm, with lots of my cinnamon glaze. So fluffy and soft and so much like a fall party in your mouth! I hope you enjoy! Adapted from Crazy For Crust.
- Prep Time: 2h
- Cook Time: 25m
- Total Time: 2h 30m
- 3/4 c Warm water (110-115 degrees)
- 2 1/4 tsp. Dry active yeast
- 2 1/2 c All purpose flour
- 2 tsp. White sugar
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 1 tsp. Nutmeg
- 4 tbsp. Vegetable oil
Pumpkin pie filling
- 15 oz Can of pumpkin
- 1/2 c Brown sugar
- 1/2 tsp. Nutmeg
- 1/2 tsp. All spice
- 1/2 tsp. Cloves
- 2 tsp. Cinnamon
- 1 tsp. Vanilla
- 2 1/2 c Powered sugar
- 1/4 c Almond milk
- 1 tsp. Cinnamon
- Prepare the dough first. In a bowl, mix together warm water, dry active yeast and 1 tsp. of sugar. Let sit for 5-10 minutes until it is super bubbly and starts to expand.
- In a large mixing bowl or a stand mixer fit with a dough hook, add all the dry ingredients, including the remaining 1 tsp. of sugar and stir together to combine.
- When the yeast mixture is ready add it to the dry mixture and begin to knead. Add in the vegetable oil. Knead with hands or dough hook until it forms and nice smooth ball, about five minutes or so. If the mixture is too dry, you can a tad more water until everything comes together, but is not too sticky.
- Spray a bowl with non stick spray and add the dough ball. Cover with a towel and let rise in a warm dry place for about 60 minutes.
- Preheat oven to 375. In a medium sized mixing bowl, combine all pumpkin pie filling ingredients reserving 1/4 C. brown sugar to sprinkle on top and whisk until fully combined.
- When dough has doubled in size, split in half, and roll out the dough into a rectangle shape about 1/4 inch thick. Trim the edges so that it is a nice rectangle. Brush pumpkin pie filling onto the top, generously. Then sprinkle with the extra brown sugar. Cut in half lengthwise and then make four more cuts the opposite way to make eight pieces.
- In a prepared bread pan, start layering the slices back to back. It helps me to turn the pan on the vertically. Repeat with the second piece of dough and continue to layer. Sprinkle the top with a little more brown sugar, and let proof again for about 15 minutes,
- Bake at 375 for about 15-25 minutes. Or until brown and bubbly! Yum, yum!
- While the bread is baking, make the glaze. Whisk all the glaze ingredients in a bowl. When the bread is done and has cooled slightly, pour the glaze on top and serve!
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