Pull-Apart Bread with Pumpkin and Spinach
Pull-Apart Bread with Pumpkin and Spinach is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together.
Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes.
Form into a ball.
Lightly grease a large clean bowl with oil; transfer dough to bowl.
Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth.
Add egg and pulse to combine.
Arrange racks in upper and lower thirds of oven; preheat to 375°F.
Divide dough into 2 equal pieces.
Roll each piece to a 14x8" oval.
Transfer 1 oval to a parchment-lined baking sheet.
Spread half of spinach mixture in a thin layer over.
Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
Arrange tube diagonally on sheet.
Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through.
Carefully shift small cut piece to the left, keeping the bottom connected.
Make another 45-degree incision 1" from first.
Carefully shift piece to the right.
Continue cutting and shifting to alternate sides for a total of 12-14 pieces.
Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt.
Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
Dough and filling can be made 1 day ahead; cover and chill.
Bring to room temperature before rolling and filling.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.