Wednesday, October 2, 2013

Pumpkin Pull-Apart Bread

This Pumpkin Pull Apart Bread captures all of the flavors of fall in one package.  From pumpkin and cinnamon to a glaze full of spices reminiscent of the perfect pumpkin pie, your taste buds will know that fall food season has arrived.  While the recipe may seem complicated, most of the difficulty lies in waiting for the bread dough to rise, with the expectation of a sweet pumpkin treat waiting just around the corner.
The bread dough has been lightened by eliminating butter and replacing it with STAR Fine Foods Grapeseed Oil.  You can further customize this homey, baked pumpkin dessert by reducing the amount of butter and sugar in the filling, and/or by eliminating the glaze.  But, if you're going to indulge, this is the perfect fall treat to do so! Recipe by Juanita's Cocina.

Ingredients (1 loaf)
Pumpkin Pull-Apart Bread
Pumpkin Pull-Apart Bread

For the Bread
•    3 cups all purpose flour (plus extra for kneading)
•    1/4 cup sugar
•    2 1/2 tsp. active dry yeast
•    1/2 tsp. salt
•    1/4 cup milk
•    2 1/2 Tbs. STAR Fine Foods Grapeseed Oil
•    1/2 cup pumpkin puree
•    1 tsp. vanilla
•    2 eggs

For the Cinnamon Sugar Filling
•    5 Tbs. unsalted butter
•    1 cup sugar
•    1 1/2 tsp. cinnamon
•    1 tsp. nutmeg
•    1/4 tsp. ground ginger
•    1/4 tsp. ground cloves
For the Pumpkin Spice Glaze
•    1 cup powdered sugar
•    2 Tbs. milk (plus extra as needed)
•    1 tsp. pumpkin pie spice

Directions
For the Bread
Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fit with a dough hook.

Heat the milk in the microwave for 45 seconds-1 minute, or until it is very warm.

Add the milk, grapeseed oil, pumpkin puree, vanilla, and eggs to the stand mixer with the dry ingredients. Knead the dough on low speed until everything begins to come together, then turn the mixer to medium and knead for 5 minutes, or until the dough forms a ball and pulls away from the sides of the bowl. Add extra flour, if needed, 1 tablespoon at a time to help the dough form a ball (I added 1 extra Tbs. of flour). Dough may still stick a bit to the bottom of the bowl, and will feel tacky (but not sticky) to the touch.

Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and allow the dough to rise until it has doubled in size (1-2 hours).

Once dough has risen, gently deflate it and place the dough ball on a lightly-floured surface. Allow it to rest for another 5 minutes. Roll the dough out into a 12x20 inch rectangle and coat it with the cinnamon sugar filling.

For the Cinnamon Sugar Filling
Melt the butter in a microwave-safe dish.

In a bowl, mix together the sugar, cinnamon, nutmeg, ginger, and cloves until well-combined.
Brush the butter in an even layer over the rectangle of dough. Evenly sprinkle the cinnamon sugar mixture over the dough.

Cut the dough into six 2-inch-wide strips (lengthwise). Stack the strips on top of one another and cut them into six equal sections. Stack each section into a well-buttered 9x5 inch loaf pan. Cover the loaf and again let it rise for another 45-60 minutes.

Once loaf has risen, preheat the oven to 350. Bake the bread loaf for 30-35 minutes, or until the top has turned a deep golden brown. Allow the bread to cool for 20 minutes in the pan before removing and glazing.

For the Pumpkin Spice Glaze

Mix powdered sugar, milk, and pumpkin pie spice together in a bowl. Add more milk, as needed, to thin glaze to desired consistency.
Pour glaze over the top of the pumpkin loaf, let it set, and serve.

2 comments:

Anonymous said...

Delicious! Everyone loved it, though some thought the spices were a little too spicy.
I was a little confused about stacking the dough squares, but when I turned my loaf pan on end and stacked them like a tall deck of cards it worked just fine. I put my top piece of dough topping-side down so it wouldn't stick to the pan as badly.

STAR Fine Foods said...

So glad that you tried it and everyone loved it! Well done.

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