Pull Apart Cinnamon Sugar Pumpkin Bread With Buttered Rum Glaze Recipes

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CINNAMON SUGAR PUMPKIN BREAD WITH BUTTERED RUM GLAZE RECIPE - (3.9/5)



Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze Recipe - (3.9/5) image

Provided by MaryA.

Number Of Ingredients 20

BREAD:
2 tablespoons unsalted butter
1/2 cup warmed milk
2 1/4 teaspoons active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup granulated sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons unsalted butter
BUTTERED RUM GLAZE:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon milk
1/2 cup powdered sugar
1 tablespoon rum

Steps:

  • 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 a medium to large bowl. Allow to cool so it is no longer hot but also not cool (about 100-110°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 8 - 10 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 rising in a warm place for 60-90 minutes or until doubled in size. While dough is rising, brown another 2 tablespoons of butter. Mix together the sugar, cinnamon, nutmeg, cloves, and ginger and mix well. 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.* Paint the dough with the browned butter and sprinkle the sugar/spice mixture onto dough. 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 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. * If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again. Adapted from Willow Bird Baking

PULL-APART PUMPKIN BREAD



Pull-Apart Pumpkin Bread image

Make and share this Pull-Apart Pumpkin Bread recipe from Food.com.

Provided by thewellscrew

Categories     Breads

Time 3h

Yield 2 slices, 18 serving(s)

Number Of Ingredients 15

2 tablespoons unsalted butter
1/2 cup milk
1 (1/4 ounce) 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 1/2 teaspoons pumpkin pie spice
2 tablespoons unsalted butter
2 tablespoons unsalted butter
1/8 cup brown sugar
1 1/2 tablespoons milk
3/4 cup powdered sugar
1 teaspoon rum

Steps:

  • Brown 2 tablespoons of butter over medium-high heat. Remove from heat and add room temperature milk, return to stove and heat through. Poor milk and butter into the stand mixer. Allow to cool to a warm temperature. Add yeast and 1/4 cup of sugar. Allow to proof. Add pumpkin, salt and 1 cup of flour. Stir using hook attachment until combined. Add 1/2 cup of flour at a time. Knead for 6 minutes, until dough is smooth, elastic, and slightly sticky. And extra flour 1 tablespoon at a time if needed.
  • Allow dough to rise in a lightly oiled bowl (in a warm place) for 60-90 minutes. Dough should double in size.
  • While rising, brown 2 tablespoons of butter. Mix 1 cup of granulated sugar and pumpkin pie spice. Grease and flour a 9x5 loaf pan and set aside.
  • Once dough has doubled in size, punch it down and flop out onto a clean floured surface. Knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Brush dough with butter. Sprinkle with sugar mixture and press into dough with palms of hand. Cut the rectangle into 6 even strips. Lay strips on top of each other and cut each strip into 6 even pieces. Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
  • While rising, preheat oven to 350 degrees. After rising in pan, bake for 30-40 minutes or until top is a very deep golden brown.
  • For 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.

Nutrition Facts : Calories 185.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.3, Sodium 135.1, Carbohydrate 34.6, Fiber 0.6, Sugar 20.4, Protein 2.3

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