Tuesday, November 1, 2011

Pull-apart Cinnamon & Sugar Pumpkin Bread Recipe!

Thought I'd post this since I already had it all written out :) I promise I'll try to do another post soon...I know it's been awhile!!

After all the inquiries, here is the recipe! Note: It is not healthy (quite a bit of sugar), but it is OH-SO-YUMMY! :)

Pull-apart Cinnamon & Sugar Pumpkin Bread



2 Tbsp butter
1/2 cup milk
2 1/4 teaspoons yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups flour


1/2 cup sugar (The original said 1 cup but thought that'd be waaaay too much)
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter


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

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk. Pour the milk and butter into a large mixing bowl (or a standing mixer with dough hook if you have one) and allow to cool so it is no longer hot but also not cool (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 (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). 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.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a loaf pan and set aside.

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. (about) Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes, or until top is a very deep golden brown. Turn out of pan onto a clean serving plate.

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. Drizzle over baked bread.

Try to share with others :)




Ana W. said...

Wow! A new blog background ~ fun!

And that bread looks delicious. :9

Miss ya'll!

The Horton Family said...

This sounds delicious. Miss you all soooo much. We think of you often.

Anonymous said...

Great recipe! My whole family loved it. katy juetten