Pull-Apart Pumpkin Bread

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tbsp Active dry yeast
  • 3 1/2 cups All-purpose flour
  • 1/4 cup Brown sugar, light packed
  • 1 2/3 tbsp Cinnamon, ground
  • 4 tbsp Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 2 Bread pans

• Dairy

  • 9 tbsp Butter, unsalted
  • 5 tbsp Heavy cream or half and half
  • 3/4 cup Milk

Found on natashaskitchen.com

Description

Ingredients

• ¾ cup warm milk (not hot)
• ½ Tbsp active dry yeast
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 4 Tbsp granulated sugar, divided
• 3½ cups all-purpose flour + 1-2 Tbsp (465 grams) *See note on measuring
• 1 large egg, room temp
• 2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to grease pans)
• ½ tsp salt
• 7 Tbsp unsalted butter, softened, divided (6 for the filling and 1 Tbsp to brush tops)
• ¼ cup light brown sugar, packed (64 grams)
• 1 Tbsp ground cinnamon
• ½ tsp pumpkin pie spice
• 1 cup powdered sugar
• 2 tsp ground cinnamon
• 5-6 Tbsp heavy cream or half and half
• 2 Bread Pans, An electric stand mixer (or knead by hand), Rolling Pin

Directions

• In bowl of a mixer, add ¾ cup warm milk, sprinkle top with ½ Tbsp yeast and let sit for 7 min.
• Whisk in ½ cup flour and 2 Tbsp sugar then whisk in ¾ cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven** for 25-30 min or at room temp 35-45 min. It will be puffy.
• Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and ½ tsp salt.
• Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of the bowl while mixing. You may need an extra 1-2 Tbsp flour. Once all flour is in, continue kneading on speed 2 for 10 min. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size.
• Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
• Stir together ¼ cup brown sugar, 1 Tbsp cinnamon and ½ tsp pumpkin spice and sprinkle it all evenly over buttered dough.
• Roll the dough up starting with the longer side, keeping a tight roll. Push ends in slightly to make them a little more uniform then slice in half. Slice both halves into 1 pieces, keeping the dough rounds connected at the base (dont cut all the way through). Butter 2 bread pans with ½ Tbsp butter each then transfer the sliced dough halves into buttered pans, connected side down. Gently pull the sliced rounds into opposite directions to create a layered effect. Cover with plastic and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1½ hours or until puffy.
• Brush each loaf with ½ Tbsp melted butter and Bake at 350˚F for 22-25 min. I think its perfect at 23 min. Bread will be a light golden brown. Let bread cool in pan 10 min then apply glaze generously over the top of each loaf while inside the pan.
• Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves