No exaggeration, this is THE best baked good I’ve ever eaten. Ever. EVER.
I’ve made pull apart bread for you in the past – the traditional version and my Christmas Morning version – and these are one of the most popular recipes on the site (next to my Indulgent Macaroni ‘n Cheese and my award winning Cornbread), but this one, if you love pumpkin, you must try it before fall is gone. The recipe is similar, but has fewer ingredients and a couple of significant changes so that it works well with the moisture of pumpkin.
Almost all of you will be able to enjoy it because it’s free from gluten, dairy, soy, peanuts, tree nuts, eggs, yeast, corn and it is full of pumpkin flavor! Honestly, the bread is great on its own, but that caramel. It cooks up so thick and silky that you would swear there was butter or cream in there, but it’s totally dairy-free.
Now, let me warn you: SUGAR. But you knew that, right? It’s a treat, so do what I did and when you make it, be sure you have plenty of eager taste testers around to help share the sweetness. :)
It pulls apart beautifully and because I am super-impatient about certain things, I know this one comes out of the pan while it’s still fairly hot. Just be careful not to burn yourself, but you can de-pan it early in the cooling time if you are eager to taste it.
It’s better the day you make it, but it reheats well, but that will melt your caramel a bit, so if you want to make it a day ahead, bake the bread, plate it, cool completely then wrap it well and keep at room temp. The next day when you are ready to serve, make your caramel, then top the bread. It will be perfect!
Gluten Free Pumpkin Pull Apart Bread with Dairy Free Pumpkin Caramel
For the dough:
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup full fat coconut milk (from a can) (I use this brand.)
For the pumpkin spice coating for dough:
1/2 cup granulated sugar
1 tablespoon pumpkin pie spice (Make your own with this recipe.)
For the pumpkin caramel:
1/4 cup sugar
1/4 cup pure maple syrup
1/2 cup full fat coconut milk (from a can)
1/2 cup pumpkin puree
2 Tablespoons coconut oil
Dash of salt
1 teaspoon pure vanilla extract
Prep and make the dough:
- Preheat oven to 350F.
- Grease a Bundt pan (or other tube pan) generously.
- In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk to blend.
- Add pumpkin and coconut milk, then stir to combine.
- A sticky dough will form as you stir. It will firm up while you prepare the spice-sugar coating.
Make the spice-sugar coating while the dough firms up:
- In a small bowl, combine sugar and pumpkin pie spice; stir to blend.
- Set up your work area by having the bowl with dough, a tablespoon (measuring spoon) or small ice cream scoop, the coating mixture and your greased baking pan lined up. (This will keep the process moving along and keep the mess to a minimum.)
Scoop the dough and roll in spice-sugar mixture:
- Dip your scoop or tablespoon in water and scoop dough in tablespoon portions, give each dough ball a good coating with the spice-sugar coating mixture, then place in the prepared pan. You will make a complete circle in the bottom of the pan, then begin again with an inner, then an outer circle of coated balls of dough. No need to press the dough together.
- Evenly sprinkle leftover spice-sugar coating over the top of dough in the baking pan.
Make the caramel while the bread bakes:
- Place the pan in your preheated oven and bake 20-25 minutes.
- While the bread bakes, make the dairy-free pumpkin caramel by combining all ingredients except vanilla extract in a medium saucepan over medium heat. Stir and allow mixture to cook until it comes to a boil, then cook about 10 minutes without stirring. The mixture will reduce a bit and be visibly thicker. Removed from heat; add vanilla extract, stir, then set aside.
After baking, glaze and enjoy:
- When bread is baked, remove from oven, pour about ⅓ of the glaze over the top and allow it to cool in the pan for 15-20 minutes.
- After cooling time, invert bread carefully onto a serving plate. Pour remaining caramel over the top of the bread and serve, OR if you like, flip the bread over (so that the more separated parts show, like in my photo) and add the remaining caramel. The only reason to do this is for looks, either way, the bread pulls apart beautifully and tastes amazing!