Sourdough Pumpkin Cinnamon Pull-Apart Loaf

There’s something magical about the smell of pumpkin and cinnamon baking together, it’s the essence of fall wrapped up in the coziest way. This sourdough pumpkin cinnamon pull-apart loaf is like a warm hug from the oven: soft layers of pumpkin dough, filled with cinnamon sugar, baked until golden, and finished with a sweet drizzle that makes each piece irresistible.

It’s the kind of bread that’s meant to be shared, perfect for pulling apart at the table with friends, bringing to a holiday gathering, or simply enjoying with a cup of coffee on a crisp autumn morning. Whether you love baking with sourdough for the flavor, the ritual, or the joy of creating something special, this loaf will fill your kitchen with warmth and your heart with comfort.

Why you’ll love this recipe

• Cozy Fall Flavor: Pumpkin, cinnamon, and sourdough come together in the most comforting way.

• Perfectly Shareable: A pull-apart loaf that’s fun to tear, enjoy, and serve at gatherings.

• Flexible Schedule: Make the dough the day before and let it rest overnight—wake up to fresh bread ready by mid-morning.

• Customizable Finish: Enjoy it plain, dusted with powdered sugar, or drizzled with glaze for extra indulgence.
  

What is a pull-apart loaf?

A pull-apart loaf is a style of bread made up of soft, layered pieces that are baked together in a single pan. Instead of slicing it, you simply tear off sections with your hands, making it fun, shareable, and perfect for gatherings. The layers can be filled with sweet flavors like cinnamon sugar or savory fillings like cheese and herbs, so every bite is packed with goodness.

How to make Sourdough Pumpkin Cinnamon Pull-Apart Loaf: step-by-step

Baker’s schedule option 1: Make the sweet levain in the morning, mix the dough in the evening and allow it to rise overnight. Shape and bake for the following morning. This works well in an environment that is not over 73 degrees F.

Baker’s schedule opton 2: Make the sweet levain in the evening, mix the dough the following morning, allow it to rise (double in size) shape and refrigerate overnight and bake for the following day. This allows for felixibility.

Sourdough pumpkin cinnamon pull-apart loaf dough can be refrigerated for up to 24 hours.

Ingredients

For the sweet levain (optional):

• 15 grams active sourdough starter
• 15 grams honey or sugar
• 40 grams water (decrease to 30 grams if using honey)
• 40 grams all-purpose flour bread flour works too

Do I have to use a sweet levain? No. A regular 100% hydration sourdough starter works perfectly. Just make sure it’s active, bubbly, and at its peak when you mix the dough. Keep in mind, it may produce a slightly more tangy flavor.

For the dough:

• 80 grams of sweet levain (from above)
• 180 grams milk
• 120 grams pumpkin puree (unsweetened)
• 25 grams light brown sugar
• 30 grams honey
• 5 grams vanilla extract
• 40 grams avocado oil (melted unsalted butter can be used as well)
• 420 grams bread flour
• 9 grams salt
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon nutmeg

Filling:

• 70 grams (5 tablespoons) unsalted butter, softened
• 1 tablespoon cinnamon
• 1 tablespoon flour
• 100 grams (1/2 cup) light brown sugar

Maple Glaze (optional):

• 125 gram (1 cup) powdered sugar sifted
• 2 tablespoons maple syrup
• 1-2 tablepsoons milk for desired consistency

Equipment

• Mixing bowls
• Food scale/measuring spoons
• 1 9×5 inch loaf pan

Instructions

Make the sweet levain

• In the morning mix together the sourdough starter, sugar (or honey if using), and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest until doubled in size (6-8 hours).

Mix the dough

*The dough can be mixed by hand or a stand mixer.

• In the evening, (once the levain has doubled in size), combine the levain, milk, pumpkin puree, brown sugar, honey, avocado oil (or melted butter if using), and vanilla extract. Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.

• Next, add the flour, salt, pumpkin pie spice, and nutmeg and mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes.

Knead the dough

• After the dough has rested, knead by hand or mixer for 5 to 8 minutes until mostly smooth. Use flour to assist with stickiness, but try not exceed more than 1/4 cup.

Pro tip: The dough will feel sticky—and may become stickier as you knead. To avoid overworking it or adding too much flour, let the dough rest for 10–15 minutes. This allows the gluten to relax, making it much easier to finish kneading afterward.

• Once the dough has come together, is smoother, and slightly tacky cover it in a buttered bowl and let it rest for 20-30 minutes.

• Perform 1 stretch and fold to the dough after it has rested, cover it, and let it rest overnight (8-10 hours) at room temperature (68-73 degrees F).

If you’re letting the dough rise during the day, place it in a warm spot. It’s ready to shape once it has doubled in size, which usually takes about 8 hours, though the exact timing may vary.

Shape the Sourdough Pumpkin Cinnamon Pull-Apart Loaf

• By morning (or when the first bulk ferment is complete), the dough should look domed, puffy, and well-risen (at least doubled in size).

• Turn the dough out on a lightly floured surface and divide it into 12 even pieces using a scale. Let the dough pieces relax for 10 minutes and mix the cinnamon filling.

• To a small bowl mix together the softened butter, cinnamon, flour, and sugar until smooth and set aside.

• Roll or gently shape each piece into a rough 4×8-inch rough oval shape—it doesn’t need to be perfect. Spread a few teaspoons of the cinnamon mixture evenly over the surface, leaving about a ½-inch border around the edges.

• Fold each dough piece in half, almost like a taco, and set it aside. Continue until all 12 pieces are filled and shaped.

• Grease your loaf pan, then arrange the dough pieces inside. Don’t worry if you have to gently press or squish them together to make everything fit, they’ll rise and bake beautifully.

• Cover the pan with greased plastic wrap and allow it to rest in a warm spot for 2-4 hours or just above the rim of the pan.

*Do not allow the pull-apart loaf to rest anywhere above 78 degrees F or the butter will melt out of the dough.

Bake the Sourdough Pumpkin Cinnamon Pull-Apart Loaf

• After the pull-apart loaf has completed its second rise, preheat the oven to 375°F. Place the loaf pan on a parchment-lined baking sheet to catch any drips, then bake for 50–60 minutes. Tent the top with foil halfway through to prevent over-browning.

Pro tip: The loaf is fully baked when the internal temperature reaches 190–195°F (88–90°C) on an instant-read thermometer.

• Allow the Sourdough Pumpkin Cinnamon Pull-Apart Loaf to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.

• While the pull-apart loaf is resting make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined. Add 1-2 tablespoons of milk at a time to achieve the desired consistency.

• Drizzle the glaze over top of the loaf, pull apart, and enjoy!

• Store the cooled pull-apart loaf in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days.

• For longer storage, keep it in the refrigerator for 4–5 days, just bring slices to room temperature or warm gently before serving. This loaf also freezes well: wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and rewarm before enjoying.

More sourdough fall recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Pumpkin Cinnamon Rolls
• Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
• Amish Apple Cider Donut Bread