Monday, March 12, 2012

Pull-Apart Cinnamon Sugar Pumpkin Bread

I stumbled upon this recipe on pinterest wile looking for a monkey bread recipe, but I think this one will do just as well. It looks amazing and I can't wait to try it. This is a link to the original blog containing the recipe. I hope you enjoy it!

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
                     2 Tablespoons of unsalted butter
             1/2 cup milk, at room temperature
             2 1/4 teaspoons (1 envelope) active dry yeast
             3/4 cup pumpkin puree
             1/4 cup white sugar
             1 teaspoon salt
             2 1/2 cups bread flour
             1 cup granulated sugar
             2 teaspoons ground cinnamon
             1/2 teaspoon fresh ground nutmeg
             2 Tablespoons unsalted butter 
      Buttered Rum Glaze
             2 Tablespoons unsalted butter
             1/8 cup brown sugar
             1 1/2 Tablespoons milk
             3/4 cup powdered sugar
             1/4 teaspoon rum (If you don't want to use rum you can substitute it with a teaspoon of
              vanilla extract). 

  • In a saucepan over medium-high heat, brown 2 tablespoons of butter. Let it bubble up and turn a dark golden brown, but be careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk. Return the saucepan to the stove and heat through. 
  • Pour the milk and butter into the bowl of a standing mixer (fitted with a dough hook) and allow it to cool so it is no longer hot. Once it has reached a warm temperature add the yeast and 1/4 cup of sugar and allow it to proof. This step can take up to 8 minutes. The top will look foamy and the liquid will look cloudy. 
  • 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, or until the dough is smooth, 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 it to rise in a warm place for 60-90 minutes or until it has doubled in size.
  • While the dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Make sure the sugar evenly absorbs the butter. Set this aside. 
  • Next, grease and flour a 9x5 loaf pan and set it aside.
  • When the dough has doubled in size, punch it down and flip it out onto a clean, floured surface and knead with hands for 1-2 minutes. 
  • Roll dough into a 20x12 inch rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press it into the dough with the palms of your hands. 
  • Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares. Cut each one in half and then each half into thirds. Stack the strips vertically and place into the loaf pan. Cover the pan with a clean towel and let the dough rise for another 30-45 minutes.
  • Preheat the oven to 350 degrees F. Bake the bread for 30-40 minutes, or until the top is a very deep golden brown color.
  • To prepare the glaze: Heat the butter, milk, and brown sugar in a small saucepan. Bring it to a boil and then immediately remove the pan from the heat and stir in the rum and powdered sugar.
  • When the bread is done, remove it from the oven and then brush on the glaze and let the bread cool. 
  • Serve and enjoy!
Note: When I try this, I am going to try using some kind of crescent rolls instead of making my own bread. I hope my idea works out well. It would save a lot of time! 

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