Pull-Apart Pumpkin Cinnamon Bread

In a saucepan over medium-high heat, melt 2 tablespoons of butter then let it bubble up and turn a dark golden brown color. Be careful not to allow it to burn (you don’t want it to turn black). Once melted it should take about 2-3 minutes to brown. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.

Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow it to cool so it is no longer hot but also not cool (about 100-110 F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow the mixture to sit and proof about 10 minutes.

Then add the pumpkin, salt, and 1 cup of 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 and 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 towel. Allow dough to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter using the same method as above. Once browned remove the pan from the heat and add the sugar, cinnamon, and nutmeg and mix well. Make sure the sugar evenly absorbs the butter. Set aside.

Next, 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. Evenly sprinkle the dough with the cinnamon/sugar/nutmeg mixture and press into the dough with the palms of your hands. Cut the rectangle into 6 strips. Lay the 6 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 an oven to 350 F. After rising in the pan, bake bread for 30-40 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 vanilla and powdered sugar.

*Please See blog post for notes.

Recipe adapted from joythebaker.com who also adapted it from HungryGirlPorVida.