CINNAMON PUMPKIN PULL APART BREAD

I wish I could tell you where or who I got this recipe from because I would LOVE to thank them for this incredible bread and it is the PERFECT bread FOR FALL!  I modified it slightly, but we think t is even better. This is like a sideways monkey bread.

CINNAMON PUMPKIN PULL APART BREAD
Bread
2 + 2 tablespoons unsalted butter
1/2 cup whole milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 teaspoon salt
2 1/2 cups bread flour
1 cup sugar
2 teaspoons ground GOOD QUALITY cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 cup golden raisins
1/4 cup spiced rum

Buttered Rum Glaze
2 tablespoons unsalted butter
1/8 cup packed brown sugar
1 1/2 tablespoons milk
3/4 cup powdered sugar
1 tablespoon SPICED rum

  • In a saucepan over medium-high heat, brown 2 tablespoons of the butter until it is a dark golden brown. Be careful not to burn it.
  • Once browned, remove the pan from the heat and carefully whisk in the milk.
  • Return the pan to the burner and heat through, whisking regularly.
  • Pour the milk and butter into the bowl of your standing mixer fitted with a dough hook and allow it to cool to lukewarm (about 100-110 degrees F). 
  • Add the yeast and 1/4 cup of sugar. Allow to proof until it is foamy and the liquid cloudy – about 8-10 minutes.
  • Add the the pumpkin, salt, and 1 cup of the 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, elastic and just slightly sticky.
  • If the dough is too moist, add extra flour 1 tablespoon at a time.
  • Move dough to a lightly oiled bowl and cover with a clean  cheesecloth towel.
  • Allow to rise in a warm place for 60-90 minutes or until doubled in size.
  • Pour rum over raisins and set aside to soak while bread rises.

  • While dough is rising, brown the other 2 tablespoons of butter. 
  • Add the sugar, cinnamon, and nutmeg, mixing well.
  • 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 your hands for 1-2 minutes.
  • Roll dough into a 20×12 inch rectangle.
  • Drain raisins well.
  • Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with the palms of your hands. 
  • Cut the rectangle into 6 strips. 
  • Top with rum soaked golden raisins.
  • 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 oven to 375 degrees.
  • Bake for 35-40 minutes or until top is a very deep golden brown. 

  • To prepare 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 rum and powdered sugar.
  • Drizzle over cake. 
  • Serve with a dollop of fresh whip cream.

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