Print

Easy Kid-Approved Pumpkin Pull-Apart Cheese Bread

pumpkin pull-apart cheese bread - featured image
Print Recipe

A fun and delicious pumpkin-shaped pull-apart bread filled with gooey cheddar cheese and herbs. Perfect for fall gatherings, Halloween parties, or a cozy family dinner, this recipe is surprisingly easy to make with simple pantry ingredients.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) warm milk (about 110°F)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1/2 cup (4 ounces) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon dried oregano (optional)
  • 1 tablespoon melted butter, for brushing
  • 1 large pretzel stick or a small piece of rosemary stem (for stem)
  • 1–2 drops orange food coloring (optional)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk (about 110°F) with sugar and sprinkle yeast on top. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: Add melted butter, room temperature egg, and salt to the yeast mixture. Stir to combine. Add flour one cup at a time, mixing with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a tablespoon of flour at a time if too sticky, or a splash of warm milk if too dry.
  3. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in size, about 45-60 minutes.
  4. Prepare the cheese filling: In a small bowl, mix softened cream cheese, shredded cheddar, garlic powder, parsley, and oregano until well combined. Set aside.
  5. Shape the pumpkin: Punch down the risen dough and roll it into a 12×8 inch rectangle on a lightly floured surface. Spread 2 tablespoons softened butter evenly over the surface, then spread the cheese mixture on top, leaving a 1/2-inch border. Starting from the long side, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 8 equal slices using a sharp knife. Arrange slices cut-side up in a parchment-lined round cake pan in a circle, leaving a small gap in the center. Co…
  6. Bake: Brush the top of the risen bread with melted butter (mix with orange food coloring if using). Bake for 25-30 minutes until deep golden brown and cheese is bubbly. Internal temperature should reach about 190°F. Cool in pan for 5 minutes, then transfer to a wire rack. Insert pretzel stick or rosemary stem into the center for the pumpkin stem. Serve warm.

Notes

For best results, shred cheese from a block instead of using pre-shredded cheese. Let cream cheese come to room temperature for easier mixing. If dough doesn’t rise, check that milk was at the right temperature (110°F) and yeast is fresh. For a make-ahead option, assemble bread in pan, cover, and refrigerate overnight; let sit at room temperature for 30 minutes before baking. Leftovers keep in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: pumpkin bread, pull-apart bread, cheese bread, fall recipe, Halloween recipe, kid-friendly, easy bread recipe

Find it online: https://junomeals.com/easy-kid-approved-pumpkin-pull-apart-cheese-bread/