Pull-Apart Pumpkin Bread

Let me tell you, this bread was worth the long, drawn-out prep and baking time. It was a pain in the butt to make, but it is SO delicious and perfect for fall! Jessica from Sunny Side Up in San Diego posted this recipe in her blog about two months ago, and I found it on a cooking message board that I frequent. It just looked too good to pass up, and I knew the icing with rum would win my husband over. This is another treat that I will be bringing to Connecticut for Thanksgiving this year.
Originally found on Sunny Side Up in San Diego
Adapted from Willow Bird Baking

Ingredients:
 
Pumpkin Pull-Apart Bread Ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

Filling Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter

Butter Rum Glaze Ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum (like Jessica, I wanted to have more of a rum flavor in the icing, so I used 1 T)

Directions:

1. Grease and flour a loaf pan and set aside.

2.  In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly.

3. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. (I left the butter in the saucepan because I kind of forgot to read this step, but it was okay).

4. In the same saucepan over medium-low heat, warm the milk until it bubbles. 

5. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check). Set the saucepan aside for another use later.

6. Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam).

7. Stir in pumpkin, salt, and 1 cup flour.

8. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

9. Place the dough in a greased bowl and cover it with a damp cloth.

10.  Let it rise in a warm place for about 1 1/2 hours until it doubles in size.

11. While the dough is rising, whisk the sugar, cinnamon, and nutmeg together in a small bowl. Melt the two tablespoons of butter over medium-high heat, and add the sugar mixture to the pan. (Well, this is what I did. You can also just brown the butter and set it aside, and pour it over the dough later. Your call). Set aside to cool.

12. Turn the risen dough onto a lightly floured surface, punching the dough down and kneading for about 5 minutes.

13. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking.(After 3 frustrating times of having the dough stick to the surface, this is what I got. Don't judge me!).

14. Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. (One of the greatest things about this recipe is that it's so forgiving. In the original instructions, you're not supposed to mix the sugar with the browned butter. Naturally I did, but it still turned out okay).

15. With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds.

16. Place these portions one at a time into your greased loaf pan, stacking them vertically (it should kind of look like this...I had a bit of trouble with this part).

17. Cover the pan with a damp cloth and place it in a warm place for 30-45 minutes to double in size.

 18. Preheat the oven to 350 F.

19. When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top.

20. Cool for 20-30 minutes on a cooling rack in the loaf pan.

21. In a small saucepan, bring the butter, milk, and brown sugar to a boil over medium-high heat.

22. Remove it from heat, add the powdered sugar and rum, and whisk it to a smooth consistency.

23. Drizzle glaze over top. (I was SUPPOSED to remove the bread from the loaf pan, but I was in kind of a hurry so I didn't bother. Again, it wasn't a big deal).