The only thing making me feel like a real person right now is this pumpkin bread:
Look familiar? That's because it's a pumpkin version of the cinnamon sugar pull-apart bread I made last week. Or was it two weeks? Benadryl. In addition to being pumpkin-ed, it also has a butter rum glaze running over it. I saw that. You just drooled. You should probably make it before you ruin your keyboard.
Because it's so similar to the original I'm not going to include all the step-by-steps. I'll show you where it differs and the final product of course.
Pumpkin Pull-Apart Bread (makes 1 9-inch loaf)
Adapted from Julie Ruble at Tasty Kitchen
2 tbs unsalted butter
1/2 c milk
1/4 c sugar
1 envelope (2 1/4 tsp) active dry yeast
1 tsp vanilla extract
3/4 c pumpkin puree
1 tsp salt
2 1/2 c + 1 tbs all-purpose flour
1 c sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1/8 tsp ground cloves
4 tbs (1/2 stick) unsalted butter
2 tbs unsalted butter
1 1/2 tbs milk
1/8 c packed brown sugar
1/2 c powdered sugar
1 tbs rum or to taste
- In a saucepan, melt 2 tbs butter over medium heat until brown. Remove from heat and pour into large heat-proof bowl. Add milk to saucepan and return to heat. Let milk heat until bubbles form. Remove from heat and pour into bowl with the butter. Allow mixture to cool until approximately 100-110º. Stir in yeast and sugar and let sit for a few minutes. Stir in vanilla extract, then add pumpkin, salt, and 1 cup of the flour. Add the rest of the flour half a cup at a time and knead with hands until smooth but still a little sticky. Grease a large bowl and transfer dough to bowl. Cover with plastic wrap and a dishtowel and let rise in a warm spot until doubled in size, about 1 hour.
- While dough is rising, prepare filling. Whisk together sugar and spices in a small bowl. Melt butter in small saucepan until browned and remove from heat.
- When dough has finished rising, knead 1 tbs of flour into dough until smooth and elastic. Let dough rest for 5 minutes. On a lightly floured work surface, roll out dough until approximately 20" wide and 12" tall. Brush brown butter onto dough and sprinkle sugar-spice mixture over the dough. Cut the dough vertically into six strips. Stack strips on top of each other and cut horizontally into six squares. Stack squares in a floured and greased 9-inch loaf pan. Cover with a dishtowel and let rise for 30-45 minutes or until doubled in size. While dough rises, heat oven to 350º. Bake bread 30-35 minutes or until deeply golden brown on top to ensure bread is baked all the way through. Let cool on a wire rack.
- Make glaze while bread cools. In a small saucepan, heat butter, milk, and brown sugar until boiling. Take the mixture off heat and whisk in powdered sugar and rum. Whisk until glaze is smooth with no lumps. (Note: A wire whisk is best for this.) Transfer bread to preferred dish or plate by first loosening sides with a knife. Either use a pie server and hand to transfer to plate or invert bread onto one plate and then invert again to another plate. Pour glaze over slightly warm bread and serve.