Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

By á-43407

Ingredients

• Bread
• 2 T unsalted butter
• 1/2 cup milk
• 2 1/4 t (1 envelope) active dry yeast
• 3/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 t salt
• 2 1/2 cups bread flour
• 1 cup granulated sugar
• 2 t ground cinnamon
• 1/2 t fresh ground nutmeg
• 2 T unsalted butter
• Butter Rum Glaze
• 2 T unsalted butter
• 1/8 cup brown sugar
• 1 1/2 T milk
• 3/4 powdered sugar
• 1 T rum (1/4 T called for - can substitute with vanilla extract)

Preparation

Step 1

In a saucepan over medium-high heat, brown 2 T of butter, letting it bubble up and turn a dark golden brown - but being careful not to allow it to burn and 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 a 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). 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 the 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 T 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 the dough is rising, brown another 2 T 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. If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes and then try again. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with the palms of your hands. Cut the rectangle into 6 strips. Lay strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime, preheat the 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 saucepan. Bring to boil and then immediately remove the pan from the heat and stir in the rum and powdered sugar.