My favorite part of Thanksgiving dinner is bread. I’m serious. Dinner rolls are amazing. Biscuits are absolutely delicious. BUT this Vegan Pumpkin Pull-Apart Loaf takes the cake! It’s soft, fluffy, and perfect with all those amazing Thanksgiving side dishes! This bread is typically made with eggs and butter but those things aren’t needed AT ALL. I love this Vegan Pumpkin Pull-Apart Loaf because it’s flavorful but also it’s fun to make and especially fun to pull-apart and eat!
This loaf takes about 3 hours total. 2 hours and 30 minutes of inactive time and roughly 30 minutes active. When I first decided to make this recipe, I thought it would be difficult. But I’m happy to say that it is surprisingly very easy. Have fun!
What You Will Need For This Pumpkin Pull-Apart Bread
Kitchen Essentials:
A stand mixer with a dough hook is a helpful tool when making bread. But please note that this can be done by hand. To do so, simply knead the dough by hand.
Main Ingredients:
- Bread Flour & All Purpose Flour
- Instant Yeast
- Pumpkin
- Fresh Herbs
Substitutions:
I don’t recommend making any substitutions to the dough itself. This recipe was tested multiple times and this was the best outcome. But the topping is up to you!
How To Make The Best Pull-Apart Loaf Every Time
Spoon and level off the flour! I can’t recommend this enough. Be sure not to over measure the flour or the dough will be dry and you’ll end up with tough dough. Don’t scoop the flour out of the container or bag with your measuring cup, simply spoon the flour in to the measuring cup and level it off with a knife. Do not pack the flour in to the cup or bang the cup on the counter. This will make the flour settle and you’ll end up withtoo much flour.
I always use and recommend instant yeast because you can add it straight to the dry ingredients and skip the extra step of activating it. If you want to use active dry yeast, go ahead but don’t forget to activate it. The most important part of yeast is the liquid temperature. Make sure the water is between 120F-130F or you yeast will either die or never activate. I highly recommend using a thermometer when making bread.
More Bread Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Pumpkin Pull-Apart Loaf
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 1/2 cups Bread Flour
- 2 tbsps Organic Cane Sugar
- 1 Packet Instant Yeast 2 1/4 tsp
- 2 tsp Salt
- 1/4 cup Olive Oil
- 3/4 cup Pumpkin Purée
- 2/3 cup Warm Water about 105F-115F
- 2 tbsps Vegan Butter
- 2 tbsps Fresh Parsley optional
- 1/4 cup Green Onions
- 4-5 Cloves of Garlic
- Salt + Pepper to taste
Instructions
- Whisk together the all purpose flour, bread flour, organic cane sugar, the packet of instant yeast, and salt in a large bowl.
- Add the pumpkin puree, olive oil, and half of the water top of the dry ingredients and stir with spatula. If too dry, keep adding water little by little until a dough forms. You may need more or less than 2/3 cup.
- Lightly flour a clean surface and knead the dough for 10 minutes until a smooth dough forms. It should be slightly sticky but shouldn't stick to your hands.
- Return the dough to a large lightly oiled bowl and cover with a damp towel. Let rise for 1 hour. Heavily flour a clean surface and dump out the dough.
- Roll the dough out in to a large rectangle like you would a cinnamon roll. The dough should be about 1/4 of an inch thick.
- Brush the dough with the vegan butter and sprinkle with parsley, green onion, fresh garlic, salt, and pepper.
- Cut the dough in to 6 strips. Next, stack 3 strips on top of each other. Then, cut each stacked strip in to 4 squares.
- Grease a loaf pan and then lay the stacks into the loaf pan sideways.
- Cover the loaf pan with a damp towel and let rest for 30 minutes.
- Preheat the oven to 450F
- Bake the loaf for 10 minutes on 450F.
- After 10 minutes, lower the heat to 350F and continue to cook for 30 minutes. If the top is browning too quickly, cover with foil.
- After 30 minutes, check with a toothpick or wooden skewer to see if the rest of the dough is cooked through. Mine needed 10 more minutes.
- Let cool for 10 minutes. Serve warm and enjoy!
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