Friday, September 5, 2014

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

Sometimes the little things are what bring the most joy.  Like peeling apart layer after layer of fluffy, buttery biscuits.  I can't tell you what it is about that, but I love pulling really thing layers of bread, one by one and devouring them.  I get the same, giddy feeling when I pull pieces of fluffy, cinnamon-sugar coated bread from a loaf of gooey monkey bread.  I just turn into a kid.  So when I saw this pumpkin pull-apart bread floating around the blogasphere, three years ago I was dead set on making this.
All I have to say is, better late than never!  I'm not really sure why it's taken me so long to get around to making it.  But, it finally happened.  The other day I was bound and determined to make this magical bread and to see just how amazing it was.  And, I succeeded.  I made it and it was just as good, if not better than I had imagined. 

I'm a sucker for fresh baked bread of any sort.  But this bread, oh this bread, isn't just any yeast bread.  It's a yeast bread that is filled with not one, but two of my favorite things; brown butter and pumpkin.  Since the pumpkin puree is actually in the dough it really allows the pumpkin flavor to be at the center of the of the flavor profile.  After the bread has risen, it's then rolled out and given a hefty dose of a cinnamon-sugar mixture along with some butter.  Because, butter makes everything better!
Just when you think it can't get any better, there's the glaze.  A mixture of butter, brown sugar, powdered sugar and rum.  The glaze is poured over the bread adding a rich butteriness (is that even a word? if not, it should be!), and the rum adds a kick as well as a nice warm note.
This bread is everything you love about fall and then some.  Layers of fluffy, flaky pumpkin bread coated with butter, brown sugar and cinnamon, swimming in butter rum glaze.  This is the stuff smiles are made of!  Hello fall and hello pumpkin season!

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

For the bread-
2 Tbsp unsalted butter
1/2 Cup milk
2 1/4 Tsp (1 package) active dry yeast
3/4 Cup pumpkin puree
1/4 Cup granulated sugar
1 Tsp salt
2 1/2 Cups bread flour

For the bread coating-
1 Cup granulated sugar
2 Tsp ground cinnamon
1/4 Tsp freshly ground nutmeg
1/4 Tsp all spice
2 Tbsp unsalted butter

Butter Rum Glaze-
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp + 1 1/2 Tsp milk
1/2 Cup powdered sugar
1 3/4 Tsp rum, or rum extract


Place 2 tablespoons of butter in a sauce-pan and place over medium-high heat.  The butter will begin to crackle and bubble, then will turn to a dark golden brown.  Once the butter has changed colors remove from heat.  Keep a close eye on the butter as it will happen quickly.  Add the milk to the butter and return to stove allowing mixture to heat through.

Once the mixture has heated through pour in a large bowl and allow to cool to about 100-110 degrees.  Add 1/4 cup of sugar and the yeast and allow the mixture to sit about 5-10 minutes, until it's foamy.  Once the yeast has proofed add the pumpkin, salt and 1 cup of flour.  Stir to combine the ingredients.  Once the ingredients are incorporated add the remaining flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and slightly sticky to touch.  If the dough feels too moist add more flour 1 tablespoon at a time.

Transfer dough to a lightly greased bowl, roll to coat and then cover with a clean towel.  Allow dough to rise in a warm place for 1-1 1/2 hours, until doubled in size.

Meanwhile, brown 2 more tablespoons of butter.  Add the sugar, cinnamon, nutmeg and allspice and mix well.  Make sure the sugar evenly absorbs the butter.  Set aside.

Spray a 9x5 loaf pan with non-stick cooking spray and set aside.

Once the dough has doubled in size, punch it down and turn out on a clean floured surface.  Using your hands, knead for 1-2 minutes.  Roll dough into a 20x12 rectangle.  Sprinkle the dough evenly with the cinnamon sugar mixture then press the sugar into the dough.  Cut the rectangle into 6 strips.  Stack the strips on top of one another and cut the stack into 6 even squares.  (cut in half then each half into thirds)  Stack strips vertically in the prepared loaf pan.  Cover with a clean towel and allow to rise another 30-45 minutes.

Meanwhile, preheat oven to 350.  Once the dough has risen for 30-45 minutes, place in the preheated oven and bake for 30-45 minutes, or until the top is a very deep golden brown.

For the glaze-
Combine butter, milk and brown sugar in a saucepan and place over medium-high heat.  Once the mixture reaches a boil immediately remove the pan from the heat.  Carefully stir in the rum, followed by the powdered sugar.

Carefully remove the bread from the pan, using a butter knife if needed to loosen from the edges.  Place on a cake plate and pour the glaze over the top of the bread.  Serve warm and enjoy!

Recipe source: barely adapted from Sunny Side Up, originally from Willow Bird Baking

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