Pumpkin Maple Pull Apart Bread With Whiskey Sauce Recipes

PUMPKIN MAPLE PULL-APART BREAD WITH WHISKEY SAUCE

Steps:

• In a saucepan, brown two tbsp butter. You want it to have a nutty aroma and have brown flecks in it
• Remove from heat and slowly (very slowly) pour in milk. Stir together, then pour mixture into the bowl of a stand mixer.
• Allow to sit for about 15 minutes, until the temperature reaches about 105 degrees.
• Once cooled, add in 1/4 cup white sugar and package of yeast. Let sit for ten minutes until foamy.
• Add pumpkin, brown sugar, salt, and about a cup and a half of flour. Mix together with dough hook attachment.
• Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky.I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons is for.
• Remove dough ball and put in slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.
• While the dough is rising, prepare your filling. Start by browning another 2 tbsp butter.
• Once brown, add in sugar, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired.
• Once dough has risen, place dough ball onto a clean floured surface. Knead for several minutes, then roll dough out into a large rectangle.
• Pour filling over the dough and press it down using the back of a spatula. Once filling is spread out, cut dough into about 7 horizontal strips.
• Stack dough strips on top of each other, then cut strips down the center, horizontally, then into 6 pieces vertically, creating small pieces.
• Once it is chopped into pieces, place them into a greased loaf pan.
• Once all the pieces are in the loaf, cover and let rise for an additional 30 minutes. While it is on the last rise, preheat your oven to 350 degrees. Bake for 35 minutes.
• I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven. While it is baking, prepare the whiskey glaze.
• In a sauce pan, melt two tablespoons butter. You do not have to let it brown this time.
• Once it is melted, carefully add in sugar, cream, milk, and vanilla. Stir until everything is combined.
• Remove from heat and whisk in vanilla, powdered sugar, and whiskey if using. Pour over the top of the loaf once it is out of the oven.

PUMPKIN MAPLE BREAD

Steps:

• Preheat oven to 325°F.
• Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
• Sift flour, baking powder, baking soda, salt,.
• cinnamon and allspice in large bowl. Mix with whisk.
• Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
• Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
• Spoon batter evenly into prepared pan.
• Bake 1 hour and 15 minutes,or until toothpick test indicates done.
• Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
• Cool in pan for 10 minutes and turn out on rack.

PUMPKIN SPICE PULL-APARTS

Steps:

• Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl.
• Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough.
• Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold.
• Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture.
• Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers.
• Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.

PUMPKIN BREAD WITH MAPLE SYRUP GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.