Although it still may be a bit warm, leaves are falling, football is back, and pumpkin has exploded in practically every coffee shop, donut shop, and grocery store. I’m one who can eat pumpkin for breakfast, lunch, and dinner. I’ve tried my best to hold off the festivities until at least October, but that’s not going to happen. Thanksgiving decorations have made their way into every market and did you know that Kmart has even aired the first commercial for Christmas. Now that’s a little much. But celebrating the arrival of fall with some good ‘ol pumpkin baking is not such a bad idea. That is exactly how my roommates and I decided to welcome in the new season.
This is a recipe I picked off of Pinterest and actually followed step by step. Exciting since I tend to skip steps, improvise, or exchange ingredients. I’ve never really taken a cooking class and haven’t done any research on how certain ingredients affect the baking or cooking process, so usually it’s just a science experiment in the kitchen, hoping and praying something comes out looking normal and somewhat edible.
Pumpkin Pull Apart Bread
Adapted from A Dash of Cinnamon
- 3 cups flour
- ¼ cup sugar
- One package of instant yeast
- ½ tsp salt
- 4 Tbsp unsalted butter, broken up into small pieces
- ¼ cup milk
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 2 large eggs
- 5 Tbsp unsalted butter
- 1 cup sugar
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp pumpkin spice
- Start to mix the dough by adding the flour, sugar, yeast, and salt into a bowl. Place the butter in a bowl and warm it in the microwave for about 1 minute. Add in the butter and stir until it has melted.
- Incorporate the wet ingredients (milk, pumpkin, vanilla, and eggs) into the flour mix. Stir until the dough starts to form. Start to knead the dough for about 5 minutes and add additional flour (tiny amounts) as necessary.
- Move the dough to a lightly oiled bowl and set it to rise. A trick my roommate taught me is to place it in the microwave (not turned on) with a cup of lukewarm water sitting beside the bowl. Let it rise for about 60-90 minutes or until doubled in size.
- In the meantime, mix the sugar and spices and set aside. Melt the butter in the microwave and set aside as well.
- After the dough has doubled, roll it in flour and place it back in the bowl for an additional 5-10 minutes. Roll out the dough into a rectangle form. Spread the butter over the layer of dough and top with the sugar/spice mixture.
- Cut the dough into about six stripes (~2″ wide each). Stack the strips and then cut them into 6 parts. Alternate the strips in a oiled bread pan and sprinkle any remaining sugar on top. Allow the dough to rest for an additional 30-45 minutes.
- Almost there! Set the oven at 350F and bake for 30 minutes or until the top turns golden brown. If you are feeling extra creative, mix up some powdered sugar and cream cheese for a little drizzled topping. Otherwise it tastes delicious for breakfast, dessert, or simply a snack.
“Since no one is perfect, it follows that all great deeds have been accomplished out of imperfection. Yet they were accomplished, somehow, all the same.”
– Lois McMaster Bujold