Sunday, November 20, 2011

Recipe: Pumpkin Pull-Apart Bread

Even though retailers everywhere are begging us to start thinking "Christmas Christmas Christmas!" I'm still holding onto fall. I mean, we're not quite to Thanksgiving yet, so let's enjoy it while we can.

That being said, pumpkin anything makes for a signature fall treat. And this pull-apart bread is as close to autumnal ooey-gooey heaven as you're going to get. This was by far one of the most delicious things I have EVER tasted, I kid you not.

It wasn't hard to make, but it definitely took time, and lots of it. Lots of time to pass while the dough rises, then gets kneaded, then rises again. So be patient when you make this, and know that it's all sooooo worth it.

So here we go: (recipe from Sunny Side Up in San Diego)

I N G R E D I E N T S :

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 white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze:
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum (can substitute vanilla if desired)

D I R E C T I O N S :

1) 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 (room temperature, not cold, that's important!), return to stove and heat through.

2) Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still pretty warm. Then, 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).

3) Add the 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.

4) 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.

5) 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.

6) Brush the dough with 2 tablespoons melted butter, and sprinkle with a mixture of the sugar, cinnamon and nutmeg and press mixture into dough. Cut the rectangle into 6 strips.

7) Lay strips on top of each other and cut each strip into 6 even squares (I cut it into more squares for smaller pieces, as shown below).

8) Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes (more waiting...tick tock...) Preheat oven to 350 while you wait.

9) Once risen, bake bread for 35-40 minutes until dark golden brown on top. While bread is baking, you can prepare the buttered rum 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.

10) When the bread is done baking, allow it to cool for a few minutes, then pour glaze over top while still in the pan. I did it this way, but you could also flip the bread out of the pan, plate it, then drizzle the glaze, but I felt like by keeping it in the pan, it allowed the glaze to coat the bread more evenly and get into the nooks and crannies (yummmm!) I let it cool for 15 minutes while the glaze settled, then flipped it carefully onto a plate.

While still warm, pull apart these gooey pieces and enjoy. Pure pumpkin bliss.


  1. GAH. Every recipe you post makes me drool all over my desk.

  2. WOW that looks so good. You should bring some to work :)Happy Fall:)

  3. Wow that looks delicious!! Perfect for the holidays :)

    much love,
    Hybrid Hunter

  4. this looks so bomb. for real. i want it now! wish i had a knack for baking, but i think im gonna have to try this out!

    sharde @ the style projects


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