Go Back

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


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