Pumpkin Cinnamon Pull-Apart Bread Recipe

For the first time, I am doing virtual learning!

One of the first projects my teacher gave us was to make something pumpkin related. Since I love baking, I decided to bake something out of pumpkin. After looking at many recipes, I narrowed it down to Pumpkin Smores, Pumpkin Muffins, and Pumpkin Cinnamon pull-apart bread. I chose Pumpkin Cinnamon pull-apart bread as it is not to hard to make, and it tastes incredible! This will be my first time making it.

For The Bread:

2 tbsp. butter, melted

1/2 cup pumpkin purée

1/4 cup brown sugar

1 tsp. pumpkin pie spice

1/2 tsp. kosher salt (I used regular salt)

1 large egg, beaten

3 1/4 cup all-purpose flour, plus more as needed

1 (1 1/4-oz.) packet Fleischmann's RapidRise Yeast

1/2 cup milk, very warm ( microwave for about 20-30 seconds)

Cooking spray

For The Filling:

4 tbsp. butter

4 tsp. pumpkin pie spice

1 1/2 cups brown sugar

For The Glaze:

1 1/2 cups powdered sugar

3 tbsp. milk

In a large bowl, whisk together melted butter, brown sugar, pumpkin puree, pumpkin pie spice, and salt until smooth. In the same bowl add flour, beaten egg, and Fleischmann’s RapidRise yeast. Stir using a wooden spoon, add warm milk, and keep stirring till doughy.

Transfer the dough to a floured surface and knead, add a little more flour if the dough feels sticky. Keep kneading for about 5 minutes till the dough is smooth and elastic. Cover dough with clean dish cloth and let it sit for 10 minutes.

As we wait for the dough to sit, lets make the filling! In a small bowl, mix together 4 tablespoons of butter, pumpkin pie spice, and brown sugar until paste forms. Line two 9” x 5” loaf pans with parchment paper and grease with cooking spray.

Roll the dough out into a large rectangle, about 18 inches by 12 inches. Spread the filling all over the dough in an even layer. Cut dough lengthwise into 8 even strips, then stack the strips on top of each other in two stacks of 4 strips. Cut stacked strips into 6 rectangles each and place the cut side up into the prepared pans.

Preheat the oven to 350°F. Bake for 30 minutes until puffy and golden. Let cool at least 15 minutes on a wire rack, then remove from pans and transfer to a serving plate.

In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over loaf and serve warm.

The recipe turned out very well! It reminded me of cinnamon rolls.

*Tips and tricks*

• Instead of using a spoon to mix the dough I used my hands which made it easier to knead the dough.
• It's recommended to use the two bread loaf pans as mentioned in the recipe. Since I did not have the two 9" x 5" loaf pans, I ended up using 1 loaf pan and 1 cake pan.