Saturday, September 24, 2011

~Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze~

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 


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. 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.

Found on Pinterest


Unknown said...

Yum-o! Definately making this soon!

Fresh Vanilla For C said...

That looks like heaven on earth!! Yum!!! Have a great weekend and thanks for the recipe:)

TheCrankyCrow said...

I really told myself not to read this post...but couldn't resist...and won't be able to resist...this looks like a little slice of heaven!!! TFS (I think!!) ;o) Smiles & Hugs ~ Robin

Pinky at Designs by Pinky said...

, OH MY!!!!!!!!!!!!! This looks SOOOO stinkin GOOD!!!! Oh, I can't believe how much I want some of this!!!!!! Thanks!!!! XO, Pinky

Jenny said...

Ok, I really could have gone through my life without knowing about this delicious recipe. But now that I know about it, I must make it! :-)

Nancy Elizabeth Carey said...

i saw this on pinterest today & saved it to favorites...doesn't it just look sooo yummmy! i can't wait to make it! xo Nancy

Rachel Noelle Pallas said...

~YUM~ xo

Brittany said...

This looks and sounds delicious!

Little Leslie said...

give me, give me. OMG, I gotta try this. Thanks for the recipe!!!!

Chizwa said...

This looks yummy. oh my, i want to make this.

bikim said...

happy week,

Jessica said...

Hi Melaine,

The photo and recipe as written are from my blog, Sunny Side Up in San Diego. I see that you linked to pinterest, but since you are including both my photo and writing, can you please give me credit and provide a link to this post on my blog? Thanks,


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