This is the easiest recipe for pull-apart bread, using a convenient short-cut. With a filling of pumpkin, brown sugar, and pecans, and topped with butterscotch sauce!
Woooow, it’s November? That doesn’t even feel close to being possible.
I do not remotely feel ready for it to be the holiday season. Even though I’m super excited for it, I don’t feel mentally prepared.
I love these next two months of the year, and my favorite holidays are approaching – I think Thanksgiving and Christmas are everyone’s favorite holidays – but can I get an ‘Amen’ that it’s all happening too fast? You would think that making pumpkin recipes for the last two months would have me closer to feeling ready, but I’m not.
I was flipping through the tv channels a few days ago when it was still technically October, and I noticed that the Hallmark channel was already airing 24/7 Christmas movies. In October!! Before Halloween! Madness. I guess Hallmark doesn’t have a lot of heartwarming Halloween movies to feature.
I have a bunch of holiday recipes to share soon, but until my head is in the right place, we’ll just truck along with more general recipes involving pumpkin. They are still crowd-pleasers!
I’ve wanted to make pull-apart bread for the longest time, but being chronically petrified of baking with yeast, I’ve put it off time and again. When I stumbled on a video of this short-cut version of a pumpkin pull-apart bread, I had to try it.
I changed a few things to accommodate my own flavor preferences, but it was still ridiculously simple. This Easy Pumpkin Pecan Pull-Apart bread starts with cans of prepared pizza crust that you unroll, slather in a simple pumpkin pie and pecan filling, and top with butterscotch sauce.
Prep time is 10 minutes, tops. The end result is an impressive, show-stopping pull-apart bread that is crispy at the edges, surprisingly pillowy and soft in the middle, and is full of pumpkin pie flavor, brown sugar, cinnamon, and pecans. This was an awesome recipe discovery, especially given how little effort it takes for such a delightful result!
Easy Pumpkin Pecan Pull-Apart Bread
Ingredients
- 1 c. canned pumpkin puree
- 1/2 c. packed brown sugar
- 1/2 c. chopped pecans
- 1 tsp. cinnamon
- 2 tbsp. unsalted butter melted
- 2 - 7- oz. cans prepared thin-crust pizza crust
- 1 jar prepared butterscotch sauce divided
Instructions
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Lightly grease a 9x5-inch loaf pan.
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In a small bowl, combine the pumpkin puree, brown sugar, pecans, and cinnamon, mixing well.
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Unroll one of the pizza crusts onto a lightly floured surface.
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Brush with 1 tbsp. melted butter.
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Spread evenly with 1/2 of the pumpkin mixture.
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Drizzle with 1/4 c. butterscotch sauce.
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Using a pizza cutter or sharp knife, cut into 18 rectangles by cutting it length-wise into thirds, and width-wise into sixths. Basically, cut it 3x6.
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Stack the squares and place them in the prepared loaf pan.
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Repeat the process with the second pizza crust, stacking the squares into the loaf pan.
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Bake at 325 degrees for 50 minutes, or until edges are golden brown, and the bread has risen in the middle.
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Remove from heat, and allow to cool for 15-20 minutes before serving.
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Drizzle with additional butterscotch sauce. DEVOUR!
Adapted from College Cook.
Medha @ Whisk & Shout says
November 2, 2015 at 12:19 pmWow, Sarah- this looks decadent! Very yum 🙂
Heather says
November 9, 2015 at 9:03 pmThis looks amazing!! Pinning and Sharing! .. just wanted to stop by from Craftastic Monday link party and say hi!!
Beverly says
November 11, 2015 at 7:43 pmWow, this looks amazing. Pinning and making this.
Bev
Sarah says
November 18, 2015 at 11:30 amYay!
Michelle @ A Dish of Daily Life says
November 13, 2015 at 9:42 amThis looks so yummy! Perfect treat for Thanksgiving! Pinning and sharing…so glad you shared it with us at #FoodieFriDIY! 🙂
Brooke Riley~Re-Fabbed says
November 14, 2015 at 9:13 amWow! This looks AMAZING!!! I may have to impress my family and make this. (Trust me, they would be totally impressed if I whipped out something like this!)
Sarah says
November 18, 2015 at 3:43 pmIt was so EASY!!! I like the idea of trying it with croissant dough too… they make sheets of that. I want to try that next!
Quinn Caudill says
November 16, 2015 at 9:25 amYum! Nothing wrong with shortcuts. Yes the holidays are coming way to fast. Thanks for sharing at #Throwback Thursday. Please join us again and remember this week will focus on Thanksgiving recipes.
Sarah says
November 18, 2015 at 3:48 pmThank you!
Karly says
November 16, 2015 at 9:43 amCan’t wait to try this! Thanks for linking up with What’s Cookin’ Wednesday!
Audrey says
November 16, 2015 at 6:33 pmI am not ready for pumpkin recipes until November – and this looks fabulous. Thanks for sharing on the #HomeMattersParty . I hope you will join us again next week.
Sarah says
November 18, 2015 at 3:53 pmReally? Isn’t that funny? I get excited for pumpkin in August! Haha! I know I should wait, but I get too excited! 🙂
Patty says
August 30, 2016 at 9:17 pmSo do you stack these up standing their sides?
Sarah says
August 31, 2016 at 8:24 amHi Patty: The squares a slippery, so I stacked 3 or 4 at a time, then put those in the loaf pan, and held my hand there to keep them from slipping down. Does that make sense? You just have to work with a few at a time. If you stacked them too high, they’d topple. I stacked a few, then put them vertically in the loaf pan, and kept my other hand up against them to keep them snug against the pan. I hope that helps! Thanks!