Sometimes you want the richest, sweetest, most decadent treat around and if that’s not a chocolate cake, then this cinnamon sugar pull apart pumpkin bread is next in line. So soaked in brown buttery goodness that you’ll think it’s a honey bun, you’re sure to be in a sugar coma by the end.
Yesterday I ordered gravel for my driveway and it quickly fell into the category of what I call a man job. Ranking right up there with going to the scrap yard or ordering tractor parts, I fell into the land of man-dom and I hate going there. It’s the place where strange technical terms, belt adjusting, spitting and the occasional scratch are customary. I really hate going there.
But, since I’m the only one here to take care of these tasks, it falls on me and when I found myself in the driveway a few minutes after 8 in the morning with a random chain smoking man I’d never met discussing what size rock I wanted I was really missing my husband.
“I want two loads of 4’s.” I told the man. (FYI gravel comes in numbered sizes. And not logical numbers either–you would think the next smaller size might be 3’s, and there might be a 3 for all I know, but if I don’t buy 4’s I always get 57’s. Now how much sense does that make?)
The man frowned. “You don’t want rock that size. That’s too big.”
“Yes I do. I want 4’s.” I said. “I’ve been ordering 4’s for eight years mister. I want 4’s...”I thought to myself.
“You know what a 4 looks like?” He asked me again.
I sighed. “Yes I know what they look like.”
I walked over in the driveway and picked up a rock about the size of an egg. “They look about like this.” I said.
The man looked at my hand. “Hmph.” He said. “That’s about a 4. Okay I’ll bring ’em out.”
And I got my rock and even though I had to stand my ground, I didn’t have to scratch or spit–but though I can’t say much for the gravel man on that issue.
Welcome to the country y’all. Let’s do something nice now and make pumpkin pull apart bread. (Talk about a shift in subject, huh?) I love this bread, but I’m not going to lie. It’s a little bit labor intensive and if you’re going to go to the trouble to make it, double the batch and make two loaves so you can enjoy one later without the work.
You’ll need to brown butter for this recipe and it’s an essential step in the bread’s flavor. If you’ve never browned butter before, it’s easy and only takes a couple of minutes. Here’s a video that shows you how:
Pull Apart Cinnamon Sugar Pumpkin Bread
For the dough
- 2 tablespoons browned butter* see note
- ½ cup milk
- 1 package active dry yeast
- ¼ cup white sugar
- ¾ cup pureed pumpkin not pumpkin pie filling
- 1 teaspoon salt
- 2½ cups all purpose flour King Arthur is best
- For the filling
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 2 tablespoons browned butter
For the buttered glaze
- 2 tablespoons browned butter
- 2 tablespoons brown sugar
- 1½ tablespoons milk
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- Brown the butter in a saucepan over medium high heat, stirring frequently and being careful not to burn it. About 5 minutes.
- Remove from the heat and leave 2 tablespoons in the pan and add milk; heat over medium one minute until the liquid is warm but not hot.
- Pour the milk and butter into the bowl of a stand mixer or bowl and add the yeast and sugar. Stir to dissolve and let sit for 5 minutes.
- Add the pumpkin, salt and 1 cup of flour and mix until combined. Add the rest of the flour ½ cup at a time until it's all combined and mix on medium for 6 minutes or by hand until the dough is smooth and elastic and just slightly sticky.
- Transfer to an oiled bowl and allow to rise in a warm place until doubled in size, 1 hour.
- While the dough rises, mix 2 more tablespoons of the butter with the sugar, cinnamon, and pumpkin pie spice; mix well and set aside.
- When the dough is doubled, turn it out onto a floured board and knead until smooth and elastic, about 1-2 minutes. Allow to rest 5 minutes before rolling or it will snap back.
- Roll to a 20x12 inch rectangle and cover with the butter-sugar filling; pressing down with your hands so the filling sticks somewhat.
- Cut the rectangle into six strips, then lay strips on top of each other and cut into 6 even squares.
- Stack squares vertically in a greased loaf pan. Cover with a clean towel and rise 45 minutes.
- Bake in a 350 degree preheated oven 35-40 minutes. Glaze while warm.
- For the glaze: mix remaining butter with brown sugar, vanilla and powdered sugar in a saucepan. Bring to a boil and cook one minute, then remove from heat. Drizzle over bread.
- Allow bread to sit in the pan 5 minutes, then loosen with a knife and turn out to cool.