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Easy Pumpkin Pecan Pull-Apart Bread

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!
Course Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl


  • 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


  1. Lightly grease a 9x5-inch loaf pan.
  2. In a small bowl, combine the pumpkin puree, brown sugar, pecans, and cinnamon, mixing well.
  3. Unroll one of the pizza crusts onto a lightly floured surface.
  4. Brush with 1 tbsp. melted butter.
  5. Spread evenly with 1/2 of the pumpkin mixture.
  6. Drizzle with 1/4 c. butterscotch sauce.
  7. 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.
  8. Stack the squares and place them in the prepared loaf pan.
  9. Repeat the process with the second pizza crust, stacking the squares into the loaf pan.
  10. Bake at 325 degrees for 50 minutes, or until edges are golden brown, and the bread has risen in the middle.
  11. Remove from heat, and allow to cool for 15-20 minutes before serving.
  12. Drizzle with additional butterscotch sauce. DEVOUR!