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I’ve made a lot of pumpkin bread in my day but this pull-apart variety is truly something special.

Not only is this recipe for ooey, gooey pull-apart bread it’s for a loaf of pumpkiny goodness that’s moist, soft, and ever so delicious. It’s been a long time since I’ve had a pumpkin bread that literally made my eyes roll back into my head.

I allowed my youngest child to sample a small smidge of this pull-apart masterpiece before school the other day and he asked if he could take the entire loaf to his classroom lol!

I would have loved to let the little gaffer treat his classmates to this wondrous bread but alas, I needed to take it to my ladies breakfast at the church. I know one thing is for sure the next time I make this bread I’ll be making two loaves instead of one!

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Quick Tip: Make sure to liberally grease your loaf pan with Pam cooking spray to avoid sticking.

This Bread Is a 5-Ingredient Wonder

If you’re anything like me, you’re getting a little crazy at this time of year. You don’t really notice it yourself, but you start getting subtle hints from your friends and family… I didn’t understand it at first. Of course I want everything pumpkin; it’s fall, for goodness’ sake! Maybe I went a little overboard with the pumpkin spice shower gel and lip balm. But hey, fall is only once a year, right?

Even though my friends are shaking their heads when they hear me going “pumpkin this, pumpkin that”, but I sure didn’t hear anyone complaining when I was serving this delicious pumpkin bread. I served this with homemade pumpkin spice ice cream (yes, there is a recipe for such a thing and I might even share it with you later) and it was pure heaven!

The best thing about this bread is that you only need five ingredients. Nothing fancy, nothing difficult and definitely nothing time-consuming! All you need to get started is a yellow cake mix. Serve this pumpkin bread for breakfast or dessert, or just a nice pick-me-up in the afternoon.

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Quick Tip: Don’t like pumpkin? Use any kind of fruit puree!

A savory seasonal roll that is bursting with the flavors of fall.  Moist and springy pumpkin bread, rolled up with sugared cream cheese, makes for a spicy holiday loaf with a tang. The total time from prep to cooling is a mere 75 minutes, and by then, your kitchen will be wafting with the rich scent of pumpkin.  After baking, the cream cheese takes on a cheesecake consistency, sweetly tucked away in the folds of the springy bread. With a little added yogurt to the batter, the bread stays moist and fluffy. This seasonal treat is hard to pass up! Let’s hear what Averie says about this recipe:

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Recipe and photo courtesy of Averie Cooks

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use a 9×5-inch loaf pan.