pumpkin pull-apart bread with cinnamon sugar glaze

So, I have been one of the bazillion who have recently joined Pinterest, which has been described as website in which you feel like you're getting a new magazine each day! I have been inundated with new recipes to try, and this pumpkin pull-apart bread screamed fall comfort.

I haven't blogged since May, but am happy to say that my life has calmed down enough to the point where I'm baking again and actually having time for photography.

Pumpkin Pull Apart Bread (adapted from Willow Bird Baking)

Ingredients
Bread
2 tbsp unsalted butter
1/2 cup milk
1 envelope (2.25 tsp active dry yeast)
3/4 cup pumpkin puree
1/4 c white sugar
1 tsp salt
2.5 cups bread flour

1 c granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 tbsp unsalted butter

Buttered Rum Glaze
2 tbsp unsalted butter
1/8 cup brown sugar
1.5 tbsp milk
1 tbsp rum - use 1 tsp vanilla if you don't have rum.

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add warmed milk (in the microwave), return to stove and heat through.Pour the 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 also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Brown 

another 2 tablespoons of butter. Brush bread with butter. Mix the sugar, cinnamon and nutmeg and sprinkle generously all over the bread.  

Press cinnamon sugar mix into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, 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. Pour generously over the bread. Done!