Pumpkin Pull-Apart Bread

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We are having a “golden October” here in Germany, which feels more like summer – never the less – pumpkins are in season and ready to be eaten. The recipe is from Willow Bird Baking and turned out great, especially with the yeast loving the warm temps around here.

Here are the ingredients:

Pumpkin Bread Ingredients:

  • 1/2 cup milk
  • 3/4 cup pumpkin puree (I made my own by cooking a Hokkaido pumpkin with some salt until it was soft enough to be pureed)
  • 1/4 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 2 1/2 cups flour

Filling Ingredients:

  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 tablespoons butter

Butter Rum Glaze Ingredients:

  • 2 tablespoons butter
  • 1/8 cup brown sugar
  • 1 tablespoon plus 1 1/2 teaspoons milk (as you want it more or less liquidy)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon rum extract or rum oil (Rumaroma)

and then you follow the instructions from our cinnamon pull-apart bread we did earlier this year. Bake in the 350F preheated oven for 30 minutes, cover the top with tin foil if you think it’s getting too dark before the 30 minutes are up.

Mix the glaze while the bread cools a bit and then serve it up. I make this including baking it the day before, so I all I have to do in the morning is reheat it :) ‘coz I’, lazy like that!

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Comments

  1. Looks AWESOME Dani, though don’t think I have the energy for the process it involves at the moment 😛

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