Pumpkin Pull-Apart Bread

Yesterday was a downpour of rain, gather over 5 inches! Since I had already made my Pumpkin Pie Dip, I decided to make something warm that just oozed Autumn bliss. It is the kind of dessert that you can grab a plate of and just snuggle down into a heavy blanket.

 

My second dessert that I made last night for my Autumn Dinner Party, is one of my personal favorites. It is just the perfect amount of cinnamon and pumpkin. It may look like monkey bread, but it is ten times better. Over time I have perfected this recipe and am so proud to share it with you!

 

On a little side note, please feel free to comment and I would really appreciate feedback! Now back to the recipe :)

 

 

I have a guilty pleasure, and that is to pick off the top, crispy pieces, but the inside is just as good!

 

 

Pumpkin Pull-Apart Bread

Ingredients:

Bread:

2 Tbsp. unsalted butter

1/2 cup milk

2 1/4 tsp. (1 envelope) active dry yeast

3/4 cup canned pumpkin (about 1/2 the can)

1/4 cup white sugar

1 tsp. salt

2 1/2 cups bread flour

 

 1 cup granulated sugar

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 Tbsp. unsalted butter

 

Buttered Rum Glaze:

4 Tbsp. unsalted butter

1/4 cup brown sugar

3 Tbsp. milk

3/4 cup powdered sugar (may need to add more for thickness)

 Instructions:

1. In a saucepan over medium-high heat, brown 2 Tbsp. of butter, letting it bubble up and turn a dark golden brown, but don't let it burn (turn blackish). Once browned, remove the pan from heat and add in the milk, return to stove and heat through.

2. Pour the milk and butter into a large mixing bowl and allow to cool till it is warm but no longer hot. Once is has reached a warm temperature, add in the yeast and 1/4 cup of sugar. Allow to proof (this can take up to 8 minutes, the top should look foamy and the liquid cloudy).

3. Add in pumpkin, salt, and 1 cup of flour. Stir until combined, and then add in rest of flour 1/2 cup at a time and knead for 5-6 minutes. Dough should be smooth and elastic and slightly sticky.

4. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

5. After dough has finished rising, brown another 2 Tbsp. of butter. Add the sugar, cinnamon, and nutmeg and mix well.

6. Grease and flour a 9x5 loaf pan and set aside.

7. Once dough has doubled in size, punch it down and flip out onto a clean floured surface. Roll dough onto a 20x12 inch rectangle.

8. Evenly sprinkle dough with cinnamon sugar mixture and press into the dough. Cut the dough into 1-1 1/2 inch strips, the  into 1 inch squares. Stack squares of dough randomly into bread pan, making sure it is still evenly covered. Cover with clean towel and let rise again for 30-45 minutes.

9. Preheat oven to 350 degrees F. After rising, bake bread for 30-35 minutes, or until top is a deep golden brown.

10. To prepare the glaze, heat the butter, milk and brown sugar in a small saucepan. Bring to a boil the immediately remove the pan from the stove and stir in the powdered sugar.

11. Serve and enjoy!

 

*Note: This recipe is time consuming and the directions regarding the bread rising need to be follow correctly. It is worth the time but into it, so don't despair!

 

 ~Enjoy - Gabi xoxo~