pumpkin pullapart bread

Nothing says fall more than pumpkins!  Autumn is my favorite season since there are so many desserts with pumpkins!  I mainly like my pumpkins in desserts rather than soups.

Those who are not much of a fan of pumpkins will be surprise when they try this pullapart sweet bread.  It has a subtle hint of pumpkin balance with the tangy sweet cream cheese frosting.  I try my best to use ingredients in proportions amount of pumpkin and cinnamon, and  other spices.  It is important not to go overboard when using spices in desserts.

Even though I do not drink coffee, I do enjoy dropping in coffee shops around this season since they often carry pumpkin bread or muffins.  In fact, Starbucks has a pretty decent pumpkin bread.  I find it to be more moist than their muffins.  Although, the muffins does have a cream cheese filling.

Stay tune for more pumpkins recipes such as pumpkin bread and pumpkin buttermilk bundt cake!

Pumpkin pullapart bread

Ingredients

  • 3 c all-purpose flour, plus more for dusting
  • ¼ c granulated sugar
  • 2¼ t instant yeast or one package
  • ½ t salt
  • 4 T unsalted butter, cut into small pieces
  • ¼ c whole milk
  • ½ c pumpkin puree
  • 1 t vanilla extract
  • 2 large eggs
  • 5 T unsalted butter
  • 1 c sugar
  • 1½ t ground cinnamon
  • 1 t ground nutmeg
  • ¼ t ground ginger
  • ⅛ t ground clove
Instructions
  1. Make the dough by combining the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook.
  2. Heat the milk in the microwave for one minute. Add the butter to the milk and stir until melted.
  3. Add the milk, pumpkin, vanilla and eggs to the dry ingredients. Mix on low until dough starts to come together, then turn up the speed to medium high and knead for 5 minutes. The dough should be smooth and elastic. Add more flour (by the tablespoon) as needed until the dough no longer sticks to the sides of the bowl. The dough will be tacky and will stick to the bottom of the bowl, this is okay. Transfer the dough to a lightly oiled bowl, roll the dough in oil and cover with plastic wrap. Place bowl in a warm spot and allow dough to rise for 1 hour, or until doubled in bulk.
  4. While the dough rises, combine the sugar and spices and mix well. Melt the butter in the microwave, about 45 seconds on high.
  5. Once the dough has risen, transfer the dough to a lightly floured surface and roll into a ball. Cover with a dry, clean towel and allow to rest for 5 minutes. Roll the dough into a rectangle, about 12 by 20 inches. Brush the dough with butter and cover with sugar, the whole cup full. Cut the dough into 6 – 2 inch wide strips. Stack the strips on one another and cut them into 6 sections. Stack each section into a buttered 9 by 5 inch loaf pan, sprinkle any leftover sugar onto the layers of dough. Cover the pan with a towel and let the dough rise a second time in a warm spot for 30 to 45 minutes.
  6. Preheat the oven to 350 degrees. Bake the bread for 30 to 35 minutes until the top is golden brown. Allow the bread to cool for 10 to 15 minutes before removing from pan.

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