Pumpkin Pull-Apart Bread
  • For the bread dough:
  • 2 Tablespoons butter
  • ½ cup milk
  • ¾ cup pumpkin puree
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 2¼ teaspoons (1 packet) yeast
  • 2½ - 4 cups flour
  • For the filling:
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 Tablespoons butter
  1. In a medium sized sauce pan, melt butter over high heat. Continue to cook, stirring constantly, until butter browns and smells nutty.
  2. Remove from heat immediately and pour into mixing bowl.
  3. Add the milk to the pan and heat just until small bubbles begin to form around the edges, but don't boil.
  4. Add milk to browned butter in mixing bowl. Allow mixture to cool to lukewarm (100-110 degrees).
  5. Add sugar and yeast to mixing bowl. Proof if yeast requires it. I use active dry yeast so I just move ahead.
  6. Add pumpkin puree and salt to bowl and mix to combine. Add 1 cup flour and mix to combine.
  7. Add flour, a ½ cup at a time, until a dough forms.
  8. Knead dough by hand or in a stand mixer until it is soft, smooth, and elastic. Add more flour if needed.
  9. Place dough in an oiled bowl and turn to coat. Cover and allow to rise in a warm place until doubled.
  10. Meanwhile, prepare filling by whisking together sugar, cinnamon, and nutmeg.
  11. When dough looks like it is near done rising, brown 2 Tablespoons of butter in a small pan. Set aside.
  12. Once the dough has doubled in size, roll out in to a large rectangle about 20"x12". Use flour, if needed, so that the dough doesn't stick to the work area. If you have a hard time getting the dough to roll out, let it rest for 5 minutes until it will stretch.
  13. Use a pastry brush and brush the browned butter over the dough rectangle. Use all of the butter!
  14. Next, sprinkle the sugar mixture on top of the butter. Again use it all up! It's a lot but trust the process.
  15. Using a knife or preferably a pizza cutter, cut the dough rectangle in to width-wise strips. I didn't measure these, I just cut, but I'd guess they were about 2" wide.
  16. Stack 3-4 strips on top of each other and cut the stacks in to thirds.
  17. Place the small stacks of dough squares in a greased loaf pan on their sides, like you are filing 3x5 cards in the pan.
  18. Continue stacking and cutting the dough until it is all in the pan.
  19. Cover the loaf pan and allow dough to rise again until it is doubled, about 30 minutes.
  20. Pre-heat oven to 350 degrees and bake 30-35 minutes.
Recipe by Growing Up Gabel at http://growingupgabel.com/pumpkin-pull-apart-bread-3/