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Pumpkin Pull-Apart Bread
1 hr 55 mins
Ingredients
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3 cups all purpose flour (plus extra for kneading)
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1/4 cup sugar
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2 1/2 tsp. active dry yeast
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1/2 tsp. salt
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1/4 cup milk
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2 1/2 Tbsp. STAR Grapeseed Oil
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1/2 cup pumpkin puree
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1 tsp. vanilla
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2 eggs
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For the Cinnamon Sugar Filling
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5 Tbsp. unsalted butter
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1 cup sugar
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1 1/2 tsp. cinnamon
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1 tsp. nutmeg
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1/4 tsp. ground ginger
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1/4 tsp. ground cloves
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For the Pumpkin Spice Glaze
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1 cup powdered sugar
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2 Tbsp. milk (plus extra as needed)
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1 tsp. pumpkin pie spice
Instructions
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1.
Melt the butter in a microwave-safe dish.
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2.
In a bowl, mix together the sugar, cinnamon, nutmeg, ginger, and cloves until well-combined.
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3.
Brush the butter in an even layer over the rectangle of dough. Evenly sprinkle the cinnamon sugar mixture over the dough.
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4.
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 9×5 inch loaf pan. Cover the loaf and again let it rise for another 45-60 minutes.
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5.
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.
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6.
Mix powdered sugar, milk, and pumpkin pie spice together in a bowl. Add more milk, as needed, to thin glaze to desired consistency.
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7.
Pour glaze over the top of the pumpkin loaf, let it set, and serve.
