Pull-Apart Cinnamon Sugar Pumpkin Bread

Mmmmm warm, cinnamon, gooey goodness... I feel like Homer Simpson when he starts to drool over doughnuts.

I had an attack of the sweet tooth today. We don't keep any sweets or junk food in our house, so the fact that I was craving something sweet posed a problem. I got on Pinterest and started looking through some recipes and came across this amazing recipe. My aunt used to make something similar, Monkey Bread, but I was intrigued by the addition of pumpkin to this bread. Once I realized that I already had all of the ingredients in my cupboards (even the pumpkin!), I went right to work!

The recipe calls for bread flour, but I only had all-purpose flour and whole wheat flour. I did some research, and determined that it would be okay to substitute the bread flour with all-purpose flour in this situation. The quantity and quality of gluten is part of what makes different types of flour, and certain flours are right or wrong for certain situations. However, all-purpose flour will perform pretty well in most situations. Worked just fine in this scenario!

Another ingredient, for the glaze, is rum. It says that if you don't want to use rum, then you can use vanilla extract instead. I just so happened to have some vanilla rum in the house, so I used that. Pretty tasty!

Make sure to check out the link listed below to the blog where I found this recipe. As you can see from the pictures, I layered the slices of bread incorrectly. I stacked the slices of bread on top of each other, but I later realized that I was supposed to stack them side by side. Look at the pictures on the site listed below and compare them to my pictures above and you'll see what I mean.

This bread is just what I was in the mood for. It is so delicious! It doesn't have as strong of a pumpkin flavor as I was anticipating, but it still has a nice subtle hint of pumpkin which tastes amazing with the cinnamon and sugar. Make sure to get a bite soon after it comes out of the oven when it is still warm and gooey. Mmmmm.... now it's time to fall into my sugar coma. :-)

Pull-Apart Cinnamon Sugar Pumpkin Bread
Sunny Side Up Food Blog

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 bread flour

1 cup granulated sugar

2 tsp ground cinnamon

1/2 tsp fresh ground nutmeg

2 Tbsp unsalted butter

Buttered Rum Glaze 

2 Tbsp unsalted butter

1/8 cup brown sugar

1 1/2 Tbsp milk

3/4 cup powdered sugar

1 Tbsp rum *

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you're not into rum you can sub a teaspoon of vanilla extract. 

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, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) 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 9x5 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.*** 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. Cover the pan with a clean towel and 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 (mine took 37 exactly) or until top is a very deep golden brown.

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 rum and powdered sugar.

**Of course I didn't properly read this section of the directions... I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that's how I am listing it. It's really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you'd like.