I don’t know what I did before I discovered my great love for all things pumpkin. It is such a versatile ingredient, able to go smoothly into dishes savory or sweet and hold its’ own.
When I saw the picture for this recipe from Sunny Side Up in San Diego, I drooled. The bread in itself looked delicious, that it incorporated pumpkin and rum was the icing on the cake. Or the bread. 😉 It was a little bit labor-intensive, but it wasn’t hard. And it was delicious so I really think it’s worth the time.
Excuse the little powdered sugar globs in my picture, I couldn’t get them mixed right. Oh well, didn’t affect the taste!
Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
Recipe from Sunny Side up in San Diego
2 tbsp butter
1/2 cup milk
1 envelope active dry yeast
3/4 cup pumpkin puree
1/4 cup white granulated sugar
1 tsp salt
2 1/2 cups bread flour
1 cup white granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 tbsp butter
Buttered Rum Glaze:
2 tbsp butter
1/8 cup brown sugar
1 1/2 tbsp milk
3/4 cup powdered sugar
1 tbsp rum (I used spiced rum – just seemed right!)
- In a small saucepan, brown the 2 tbsp butter, letting it get a rich golden brown. Remove pan from heat and add the milk, return it to the stove to heat through.
- Pour the milk/butter into the bowl of stand mixer fitted with a dough hook and let it cool till just warm. Add the yeast and 1/4 cup of sugar and allow to proof – takes about 8 minutes to look cloudy.
- Add the pumpkin, salt and 1 cup of flour, mix well. Add the rest of the flour one cup at a time until all mixed then let the mixer knead the bread for six minutes, until smooth and elastic and slightly sticky. If the dough is too moist, you can add more flour 1 tbsp at a time – but I didn’t need to.
- Move to a lightly oiled bowl and cover with a clean towel and allow to rise in a warm place until doubled in size, about 60-90 minutes. (To do this, I preheated my oven to the lowest heat setting, then turn it off before adding the dough to rise)
- While that’s rising, brown 2 more tbsp of butter, add the sugar, cinnamon and nutmeg and mix well until it is a crumbly mixture. Grease and flour a loaf pan and set aside.
- When the dough has doubled in size, punch it down and flip out onto a floured surface and knead for one to two minutes with your hands. Roll out to 20×12 inches and sprinkle the cinnamon sugar mixture evenly all over it. Press the sugar into the dough with the palms of your hands. Cut the rectangle into six strips, then lay the strips on top of each other and cut them in half, then each half into thirds – you’ll have six squares.
- Stack the strips vertically into the loaf pan, cover with the towel and allow to rise for 30-45 more minutes.
- Preheat the oven to 350.
- Bake the bread 30-40 minutes, until the top is a golden brown.
- Prepare the glaze: Heat the butter, milk and brown sugar in a small saucepan. Bring to a boil and immediately remove from heat and stir in the rum and powdered sugar. Spoon over bread.