Let Them Eat Pumpkin Pull Apart Bread!

It is September, that means fall is coming! So I am celebrating the impending death of all creeping things and the end of my seasonal allergies by baking ALL the pumpkin things! Tonight's dinner was pumpkin pull apart bread with a salted maple glaze. Yes, it is as decadent as it sounds. This one is pretty prep heavy because it is bread instead of using premade dough, but I PROMISE it is worth the time and effort. Seriously, look at all this gooey goodness.

Start by proofing your yeast. Warm water, milk, and sugar help the yeast start the epic journey to making your bread delicious. It is super important to let that yeast get all frothy and happy!

Then comes melted butter, salt, 1 egg (I used a substitute because allergies), pumpkin puree, spices, and half the flour.

Mix it up either with a spoon or the dough hook on a stand mixer. Slowly add the rest of the flour. The dough will come together and clean the sides of the bowl of the stand mixer and if you are using a spoon, you'll need to knead it to get the rest incorporated. Knead it for 5 minutes in the mixer or by hand. Put it in a lightly greased bowl, cover, and let rise for an hour. Punch it down, break off pieces that are about the size of a tablespoon, roll them in melted butter and cinnamon sugar, and put those beauties in a greased bundt pan. Cover and let it rise for another hour.

Now preheat the oven to 350. Bake the bread for 25 minutes. Let it cool in the pan for 10 minutes, flip it onto a plate, and drizzle the salted maple glaze your gorgeous ring of happiness!

Pumpkin Pull Apart Bread with Salted Maple Glaze

Ingredients

• 1/4 cup warm water (no more than 100 degrees)
• 1/4 cup warm milk (no more than 100 degrees)
• 1 1/2 active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1 large egg, beaten (I used 1 tablespoon flaxmeal and 3 tablespoons water)
• 2 tablespoons melted butter
• 2/3 cup pumpkin puree (not pumpkin pie mix)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 3 1/3 cups flour

For the coating:

• 1/2 cup melted butter
• 1 cup sugar
• 1 tablespoon cinnamon

For the gaze:

• 1 cup powdered sugar
• 3 tablespoons maple syrup
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1 tsp sea salt (NOT table salt!)

Method

In a stand mixer with a dough hook or a large bowl combine the milk, water, yeast, and sugar. Let it proof for 5-10 minutes and it should look foamy on top. 

Stir in the salt, egg, butter, pumpkin, spices, and about half the flour. With the mixer on, or by hand, add the rest of the flour a little at a time. It should be a little sticky, but not really stick to your hands. Knead it for 5 minutes. Lightly grease a bowl and the dough. Cover and let it rise for 1 hour.

Mix the sugar and cinnamon for the coating in one bowl and melt the butter in another. Once the hour is up, punch the dough down. Take small pieces, about the size of a tablespoon each, dip them in the butter, then roll them in the sugar mixture. Then they go in the greased bundt pan to rise, covered, for another hour.

Preheat the oven to 350 and when the hour is up bake the bread for 25 minutes. Let it cool, in the pan, for about 10 minutes. While it is cooling, mix all the glaze ingredients. After the 10 minutes are up, put a plate on top of the pan and then flip the pan over. The bread should come out fairly easily. Drizzle the glaze over the bread and try to keep from burning your tongue because it is way too good to wait for it to cool!