Thursday, October 20, 2011

Pumpkin Recipe #2 - Pumpkin Cinnamon Bread

Our sister Paula, always finds the best recipes.  She found this Pumpkin recipe not too long ago, and was happy to share it with us all!

Pull Apart Pumpkin Cinnamon Bread

2 Tbsp butter
1/2 C milk
2 1/4 tsp yeast
3/4 C pumpkin puree
1/4 C white sugar
1 tsp salt
2 1/2 C flour

In a pan over medium high heat, brown 2 tbsp of butter, letting it bubble up and turn a dark golden brown.  Once browned, remove the pan from heat and carefully add the milk, return to stove and allow to heat through.  Pour milk and butter into the bowl of standing mixer, fitted with a dough hook and allow to cool so it is no longer hot, but just warm.  Add the yeast and 1/4 C sugar and allow to proof about 10 minutes.  Add pumpkin, salt and 1 C of flour, stir until combined then add the rest of the flour 1/2 C at a time.  Knead for 6 minutes until dough is smooth and elastic and just slightly sticky.  If dough is too moist, add extra flour, 1 tbsp at a time.  Move dough to a lightly oiled bowl and cover.  Allow to rise in warm draft free spot for 60-90 minutes or until doubled in size.

1 C sugar
2 tsp ground cinnamon
1/2 tsp nutmeg
3 Tbsp butter

While dough is rising, brown 3 tbsp of butter.  Add the sugar, cinnamon and nutmeg and mix well making sure the sugar evenly absorbs the butter.  Set aside.

Grease and flour a 9X5 loaf pan.

When dough has doubled in size, punch it down, and knead it with hands for 1-2 minutes on lightly floured surface.  Roll dough into a 20X12 inch rectangle (if dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again)  Evenly sprinkle dough with the cinnamon sugar mixture and press into dough with palms of the hand.  Cut the rectangle into 6 strips.

Lay strips on top of each other (at this point I found that the
pressed in sugar mixture tended to fall off so I just scooped it back up and pressed it back on)and cut the stack of strips into 6 even squares. 
Stack strips vertically into the loaf pan.

Cover the pan and let rise for 30-45 minutes.

Bake in preheated 350 deg oven 30-40 minutes or until top is very deep
golden brown.
2 Tbsp butter
1/8 C brown sugar
1 1/2 Tbsp milk
3/4 C powder sugar
1/2 tsp rum (or vanilla)

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 rum and powdered sugar.
Let bread cool slightly then drizzle with glaze.

Join us next Friday for our last recipe for Pumpkin Month @ Take Six!

 Paula found this recipe on The Newlyweds Blog!  You will want to go visit "Sweet Pea" and see all the awesome recipes she shares!



  1. I am drooling over this bread! Would love to have this with a nice hot cup of coffee in the a.m.!! Yummmmm

  2. Tanya, gracious goodness....this looks out of this world. Thanks for the recipe. My husband will love this.

    Barb ♥

  3. My oh my, that bread looks wonderful!! I'll bet the smell of it baking is heavenly.

  4. This is a beautiful bread! I am having a house full of 20 something couples in two weeks and this will be a great brunch addition. Oh, YUMMY!
    I hope this post shows up on ON THE MENU MONDAY!

  5. My mouth is watering! Yum! Thanks for the recipe! Happy Seasonal Sunday!

  6. What an interesting recipe! It looks so yummy I wish I had some right now! Visiting from The Tablescaper! Thanks for sharing the recipe.

  7. Oh my - my - my...this looks absolutely delightful. I can almost smell it baking.

  8. Thanks for posting this! Yummy!

  9. Your Pumpkin Cinnamon Bread looks awesome! Thank you for sharing and hope you will have a wonderful week!
    Miz Helen

  10. This looks SO delicious! Pumpkin is one of my favorite fall flavors. :-)


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