This Sourdough Discard Pumpkin Pull Apart Bread is like taking pumpkin cinnamon rolls and putting them into even more fun layers! It's fun to make and fun to eat, and the irregularity of the layers is part of the charm! Make this for a fall brunch, an afternoon treat, or a dessert loaf.
Why you'll love this recipe
- The irregularity is part of the charm, so embrace the irregular shapes of the dough and have fun with it! It's also a great recipe to make with younger or less-experienced bread bakers, since the dough is so forgiving.
- If you love a pull-apart bread, try my Sourdough Discard Apple Pull Apart Bread and Sourdough Discard Garlic Pull Apart Bread, too!
- The layers create a sweet bread from the cinnamon and brown sugar mixture and the glaze. A delicious treat that is fun to peel and eat!
- This recipe is perfect for fall and packed with pumpkin flavor.
- If you're looking for more pumpkin recipes, try these Sourdough Discard Pumpkin Muffins and Sourdough Discard Pumpkin Bread.
- This recipe is made with sourdough discard, but you can easily modify to make it with active sourdough starter (and no yeast), if you prefer.
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Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe (it's very important that the discard is not cold). This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Pumpkin purée: It's important that this is room temperature (not cold). You can even slightly heat it before adding it to the recipe. I like to use Libby's 100% Pure Pumpkin, but you can also make your own homemade pumpkin purée.
- Pumpkin pie spice: Make your own pumpkin pie spice to give this recipe some extra flavor!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can. To do so, omit the yeast and replace the sourdough discard with active starter (200 grams). You'll also need to increase the rise times.
- Add chopped nuts - Add ⅓ cup chopped nuts as you're adding the filling to the layers.
- If you do this, divide the dough into 10 equal-sized pieces (10 layers) instead of 12. Continue to bake as directed.
- Add raisins - Add ⅓ cup raisins as you're adding the filling to the layers.
- If you do this, divide the dough into 10 equal-sized pieces (10 layers) instead of 12. Continue to bake as directed.
- Looking for more pumpkin recipes? Try these Sourdough Discard Pumpkin Bagels and these Sourdough Discard Pumpkin Cinnamon Rolls.
How to Make Sourdough Discard Pumpkin Pull Apart Bread
The irregularity is part of the charm! So settle in, and have fun making those layers! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix the dough ingredients together in the bowl of a stand mixer or a large mixing bowl.
- Step 2: Knead until completely smooth and soft. The dough should not be sticky.
- Step 3: Let rise until doubled in size.
- Step 4: Divide the dough into 12 equal-sized pieces using a kitchen scale. For me, the dough was 65g for each piece.
- Step 5: Using the palm of your hand, press each piece of dough into an oval shape, approximately 4 inches in diameter.
- Step 6: Spread with softened butter, then sprinkle generously with the brown sugar mixture.
- Step 7: Fold the dough in half (like a taco).
- Step 8: Stack the layers in the baking pan, fold-side down. Repeat until the pan is full.
- Step 9: Bake until golden brown, and the internal temperature of the loaf reaches 200℉ when measured with a kitchen thermometer.
- Step 10: Let the loaf cool, then pour the glaze over top and serve.
Expert Baking Tips
- There is no warm water or milk in the dough, so using room-temperature ingredients is very important. If your ingredients are cold, it will slow down the rise time.
- Make sure to knead the dough long enough. The dough should be smooth and soft, and slightly tacky (but not sticky) when you put it in the bowl for the first rise.
- Use a kitchen scale to divide the dough. This way, your pieces will all be the same size and will bake consistently.
- Embrace the irregularity of the flattened dough shapes! You'll press each dough piece into an oval shape with your hand, and they'll be irregular. Again, this is part of the charm! Embrace it!
- Place a pan under your loaf while baking to catch any drips, just in case.
- Let the baked bread cool before adding the glaze. If the loaf is still warm, the glaze will melt right off. It'll still be delicious, though!
- Use a kitchen thermometer to make sure the loaf is fully baked. When finished, the loaf will reach an internal temperature of 200℉.
Storage
Room Temperature Storage: This Sourdough Discard Pumpkin Pull Apart Bread is best eaten fresh, while it's still slightly warm. You can store the bread in a sealed plastic bag or airtight container for up to 3 days. If needed, reheat in the microwave for about 30 seconds to make the bread soft and warm again.
Freezer Storage: If you want to store this bread to enjoy later, let it cool fully, then transfer to an airtight, freezer-safe container or bag. Freeze for up to 3 months. To reheat, let the bread thaw in the refrigerator overnight, then warm in the microwave for 30-60 seconds. You can also reheat the full loaf in the oven at 350 degrees F for about 10 minutes.
Recipe FAQs
Do I need to use a kitchen scale?
I highly recommend dividing the dough using a kitchen scale. This way, each piece will be the same size. They'll still be irregular in shape, but you won't have majorly different sizes. It also helps the loaf to bake consistently.
How do I know when the loaf is fully baked?
There are times and visual cues listed in the recipe below, but the foolproof way is to measure the internal temperature of the loaf with a kitchen thermometer. When it's fully baked, the loaf will reach an internal temperature of 200℉.
More Sourdough Discard Pumpkin Recipes
If you tried this Sourdough Discard Pumpkin Pull Apart Bread or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Pumpkin Pull Apart Bread
A delicious and fun fall recipe for Sourdough Discard Pumpkin Pull Apart Bread. Think of this like pumpkin cinnamon rolls in even more fun layers!
Ingredients
For the Dough
- 2 ¼ cup + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ½ cup + 1 Tablespoon pumpkin purée
- 1 egg lightly beaten, at room temperature
- 2 Tablespoons granulated sugar
- 1 Tablespoon pumpkin pie spice
- 1 ¼ teaspoons instant yeast
- ½ teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
For the Filling
- 5 Tablespoons unsalted butter softened and divided
- 6 Tablespoons brown sugar packed
- 2 teaspoons ground cinnamon
For the Glaze
- 1 cup confectioner's sugar
- 1 ½ Tablespoons milk non-dairy or regular dairy
- 1 teaspoon vanilla extract
Instructions
- Make the dough. Combine all dough ingredients except melted butter in the bowl of a stand mixer fitted with a dough hook*. With the mixer on low speed, slowly add 2 Tablespoons melted butter. Increase speed to medium and mix until a shaggy dough forms.There is no warm water or milk in this recipe, so your ingredients must be at room temperature. If they are cold, it will slow down your rise time.
- Transfer the dough to a clean work surface and knead by hand until a smooth dough forms. The dough should be completely smooth and slightly tacky, but not sticky. If needed, add more milk or flour (1 Tablespoon at a time) until you reach the desired consistency.
- Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise about 90 minutes, or until doubled in size.
- Make the filling. While the dough rises, make the filling. Combine 6 Tablespoons brown sugar and 2 teaspoons ground cinnamon in a small bowl. Set aside.
- Grease a 9x5-inch loaf pan and set aside**.
- Shape the dough. After the rise, turn the dough onto a clean work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale (weigh the full dough, then divide by 12 to determine the weight for each piece. For mine, it was about 65g each).Flatten each dough piece with the palm of your hand into an oval shape, approximately 4 inches in diameter. Spread with softened butter, then sprinkle generously with the brown sugar mixture.
- Fold the piece in half (like a taco), then transfer to the prepared loaf pan, fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough until the pan is filled.
- Cover the pan with plastic wrap and let rise 30-45 minutes until puffed. The dough should not rise abve the edges of the loaf pan.
- Bake the loaf. Preheat the oven to 350℉ (180℃). Place an empty baking sheet on the bottom rack to catch any drips.
- Bake for 30 minutes, then tent with aluminum foil and bake for an additional 30-35 minutes until golden brown. Use a kitchen thermometer to make sure the loaf is fully baked. When finished, the loaf will reach an internal temperature of 200℉ (93℃).The loaf may look like it's done baking after the initial 30 minutes, but it's not! The outside is baked, but the inside is still raw, so make sure to cover with foil and continue baking!Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.
- While the loaf cools, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract and milk until smooth. Spoon the glaze over the bread before serving.
Video
Notes
*This recipe can be made without a stand mixer. To do so, mix the dough in a large mixing bowl with a wooden spoon, then knead by hand.
**If you are doubling or tripling this recipe, use 2 (for doubling) or 3 (for tripling) 9x5-inch loaf pans. Continue with directions as written for each loaf.
To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
Did you love this recipe? Try my Sourdough Discard Garlic Pull Apart Bread and my Sourdough Discard Apple Pull Apart Bread, too!
Nutrition
Calories: 310kcalCarbohydrates: 62gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 161mgPotassium: 122mgFiber: 2gSugar: 13gVitamin A: 2728IUVitamin C: 1mgCalcium: 37mgIron: 2mg
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Amy says
Can this recipe be made in mini loaf pans vs 9x5 pan? If so, how would you adjust baking time/temp?
Jessica Vogl says
That isn't something I've tried! You could, but you'd need to make quite a few changes (divide the dough into more pieces, potentially change oven temperature and timing). I don't have any suggestions for it, and would need to do the testing.
Jessica Vogl says
Love the pull apart layers, and this flavor combination is perfect for fall!