Is it me, or do you think of pumpkin in the fall? It’s like I can’t get enough of that squash. When Meeshie was small we would always visit a pumpkin patch. We carve pumpkins just to enjoy the pumpkin seeds. Pumpkin flavored coffee is available at Dunkin Donuts. I’m partial to Culver’s pumpkin pie shake. As far as I know, the flavor is on their menu all year long, but I only want it now, when the weather is warm during the day.
I’ve made my share of pumpkin treats, but this next one is in my top five. I made this along with the pumpkin donut muffins last weekend. Oh, the aroma of pumpkin wafting through my kitchen….
Pull apart bread is quickly becoming my favorite treat. I think it’s easier and less messy than a sweet roll. It’s easier to roll out the dough, add the filling and cut it to set inside the bread pan. Serving it is easier too; you can control the serving size when cutting the loaf.
I made this bread twice but did not double the glaze. The glaze was the perfect amount for two loaves of bread. Notice I didn’t say I doubled the recipe. I’m not sure it can be doubled easily. Try it and let me know. In case you’re not aware, I bake a lot, but I don’t have luck with doubling a recipe unless it is stated. So, I made the dough twice, which wasn’t that difficult. I set up my mis en place and ran with it.
If you are still afraid to use yeast, try this. Truly it’s pretty fool proof. How do you know your yeast is working? By the happy bubbles in the bowl, plus it will smell, for lack of a better term, yeasty. No bubbles, then your yeast is probably bad and you can start again. Don’t continue on, hoping the yeast will start to work. It won’t. Just get yourself some fresh yeast and soldier on.
What we loved about this bread was the fact that it wasn’t overly sweet. That’s the problem sometimes with cinnamon rolls, too sweet. Not this, the glaze is perfect and the rum just mellows the glaze. It’s not something that is very prominent. The nuts inside the layers are divine, but for those with the dreaded allergy, substitute the nuts with raisins and toasted pumpkin seeds. And please, please, brown the butter. I love the nuttiness of browned butter and it really does complement the pumpkin.
What’s your favorite pumpkin treat?
- 2 T Butter
- 1/2 C Milk
- 2 1/4 t (1 envelope) Active Dry Yeast
- 3/4 C Pumpkin Puree
- 1/4 C Sugar
- 1 t Salt
- 2 1/2 Bread Flour
- 3/4 C Brown Sugar
- 1 T Pumpkin Pie Spice
- 1/2 C Chopped Pecans
- 1 T Candied Ginger
- 3 T Butter
Buttered Rum Glaze:
- 2 T Butter
- 2 T Brown Sugar
- 1 1/2 T Milk
- 3/4 C Powdered Sugar
- 1 T Rum
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. 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 the bowl of 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 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 6 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 to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, pumpkin pie spice, pecans and ginger and mix well. Set aside. Next, line a 9×5 loaf pan with parchment paper 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. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Spoon the melted butter/sugar mixture generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Stack each strip on top of one another. Cut the strip into six equal slices again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan. While there is plenty of space on either side of the strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size.
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, brown the butter, add the 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.
Here’s the original post.