Monday, November 14, 2011

Pumpkin Pull Apart Bread

 Hello beautiful!  Doesn't that bread look impressive?  Think it's complicated to make?  Think again!  This was so simple that it only took a few minutes more than making a normal loaf of bread.  You could wow your family or neighbors with this loaf.  The bread has a subtle pumpkin flavor and the cinnamon filling will make you think you're eating a pumpkin cinnamon roll.

I kid you not, this bread didn't last 15 minutes once we started eating it.  My kiddos were pulling this apart as fast as they could swallow it.  I'm thinking of making this for my neighbors for Christmas gifts this year.  They'll think I'm a much better baker than I really am!  :)

I think next time I make this I'll leave off the glaze, hide it from my family and let it sit for a day and try slicing it for french toast.  It would make a fabulous breakfast!  But seriously, I don't think I could keep my paws off this long enough!  It is goood!

Pumpkin Pull Apart Bread
Makes 1 loaf
For the bread:
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups flour

For the filling:

1 cup granulated sugar
1 tsp ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter, melted

For the Glaze:

2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1/2 tsp. vanilla

In a saucepan or in the microwave, heat  2 tablespoons of butter and  the milk until the butter is melted and the milk is warm.   Pour the milk mixture into the bowl of standing mixer fitted with a dough hook and allow to cool so it is about 100-110 degrees F. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof until foamy. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

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.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.  Brush the dough evenly with 2 Tbs. melted butter.  Then mix the sugar, cinnamon, pumpkin pie spice and nutmeg.  Sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Using a pizza cutter, cut the dough into 36 squares (that's 6 horizontal rows by 6 vertical rows). Stack the dough squares into piles 3 pieces high.  You'll have 12 stacks of 3 squares of dough. Place the stacks of dough vertically into a greased 9 x 5 loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat the oven to 350°. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.  Remove from the oven and allow to cool in the pan for 10 minutes.  Then remove from the pan and let it cool upside down on a cooling rack.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.  Pour over cooled bread.

Source:  Adapted from a Sunny Side Up in San Diego

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