pumpkin cinnamon pull-apart bread

perfectly fall pull-apart bread with the perfect hint-o-coconut glazey naughtiness on top. sorry/you’re welcome.

pumpkin cinnamon pull apart bread #fall #breakfast

This recipe was first posted over at Made From Pinterest.  {Where I contribute 1 post a month as a contributor}

Fall in San Diego is kind of a joke until late November… it’s still practically beach wheather. Not that I should be complaining about this, I know, but the leaves are barely changing and the stores are filling with sweaters, just laughing at us… not cool, SD, not cool. {literally, it’s not cool!}

So, I saw this recipe on pinterest and it made me feel all gooey and homesick and I had to try it out to see if it was just in my mind.

The bread is like a huge, gooey, pumpkin cinnamon roll. I changed up the glaze a little and used coconut extract instead of rum {cause I don’t keep rum around… and I’m obsessed with coconut.} It gave it the perfect edge I think it needed. It just falls apart and feels like fall.  I put the glaze on later so it was more like frosting, but if you put it on bread that is still very warm, it will melt all over and be more like a glaze. It also doesn’t shout PUMPKIN at you, it’s the perfect amount to make it moist and light without being overkill. Of course this would translate easily to cinnamon rolls if you needed individual servings, but the pull-apart bread is great for sharing.

Grab a cup of milk and cozy up with this one, or give it away to make someone’s week. It completely saved me from the we-are-not-in-fall-yet blues…

pumpkin cinnamon pull apart bread #fall #breakfast

 

pumpkin cinnamon pull-apart bread

Ingredients

  • Bread
  • 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 white sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 Tbsp unsalted butter
  • Buttered Coconut Glaze
  • 2 Tbsp unsalted butter
  • 1/8 cup brown sugar
  • 1 1/2 Tbsp milk
  • 3/4 cup powdered sugar
  • 1 tsp coconut extract

what to do

In a saucepan over medium-high heat, brown 2 tablespoons of butter. Once it turns brown, remove the from the heat and slowly add the milk, return to stove and heat through.

Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still warm {cooled enough to touch, but not hot}. Add yeast and 1/4 cup of sugar, allowing to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).

Then 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. It will pull away from the bowl.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place until doubled in size {about 60-90 minutes}

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, making sure the sugar evenly absorbs the butter. It will look like a dark, wet sand. Set aside.

Grease and flour a 9×5 loaf pan and set aside.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 20×12 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

Just as it’s done baking, make the 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 coconut and powdered sugar. Pour/spread over the top of the bread.

Try {and ultimately fail} at not eating the bread while it’s warm.

Recipe adapted from Kitchen Vistas

http://colormemeg.com/2014/10/pumpkin-cinnamon-pull-apart-bread.html

pumpkin cinnamon pull apart bread #fall

 


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

3 comments on pumpkin cinnamon pull-apart bread

  1. Mary
    October 29, 2014 at 6:14 am (3 years ago)

    I would like to receive recipe emails only please. Thanks

  2. Cristin @ Pampered Teacher
    November 2, 2014 at 4:01 pm (3 years ago)

    great recipe, and it doesn’t seem to have too much sugar for being a yummie treat!

  3. Chandra@The Plaid & Paisley Kitchen
    November 10, 2014 at 4:18 pm (3 years ago)

    Get out! I have to have this in my life like right now! This just made the top of the list for Thanksgiving Breakfast!