Pumpkin Pull-Apart Bread

Recipe courtesy of www.sunnysideupsd.com

So I have had multiple (that is really only like 1 or 2...) requests for the recipe for this pumpkin bread. I actually got it off of Pinterest but, apparently, there are some people out there who are NOT on Pinterest....what???? C'mon people get with the program!!!   

Anyway, it's not my recipe but comes from the blog listed above. I wish I had a little print button so you could print it out from my blog but I'm too computer illiterate to know how to do that. So if you want to print one out then go to the above website.

Pull-Apart Cinnamon Sugar Pumpkin Bread

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 sugar

1 teaspoon salt

2 1/2 cups bread flour

1 cup sugar

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

2 Tbsp. unsalted butter

In a saucepan over medium-high heat, brown 2 Tbsp. butter, letting it bubble up and turn a dark golden brown color. Be careful to not let it burn. Once browned, remove the pan from the heat and carefully add the milk. Return the pan to the stove and let it heat through. Pour that mixture into the bowl of a mixer and allow to cool to between 100-110 degrees F. Once it has reached this temperature, add the yeast and 1/4 cup sugar and allow it to proof (this may take as long as 8 minutes). Then add the pumpkin, salt, and 1 cup of the flour. Mix until combined and add the rest of the flour 1/2 cup at a time. Knead for 6 minutes, until the dough is smooth and elastic and slightly sticky. Add extra flour if needed. 

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 Tbsp. butter. Add sugar, cinnamon and nutmeg. Mix well. Set aside. Grease and flour a 9 x 5 loaf pan.

When the dough has doubled in size, punch it down and turn out onto a floured surface. Knead with hands for 1-2 minutes. Roll dough into a 20 x 12 rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press into the dough. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares. Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes. 

Bake in 350 degree oven for 30-40 minutes or until top is a deep golden brown. 

GLAZE

2 Tbsp. unsalted butter

1/8 cup brown sugar

1 1/2 Tbsp. milk

3/4 cup powdered sugar

1 Tbsp. rum flavoring

Heat butter, milk and brown sugar in a small saucepan. Bring to a boil. Then immediately remove from the heat and stir in the powdered sugar and rum flavoring. Drizzle over warm bread.