cablefamilycooks

My favorite family recipes

Pull-Apart Cinnamon Sugar Pumpkin Bread October 23, 2012

Filed under: Uncategorized — cablefamilycooks @ 10:52 am

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 or 1 tsp 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 (room temperature), 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 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 9×5 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 20×12 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 (I couldn’t wait that long to bake it so I only let it rise for 15 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.
  • 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.

 

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