Friday Feature: Pull Apart Pumpkin Cinnamon Bread

When I agreed to co-host the Holiday Sweet Swap for October, I couldn't wait to see some of the entries and get the chance to highlight a few throughout the month.  I knew there would be tons of pumpkin, apples, and other fall goodies throughout and boy was I right! 

It didn't take long for me to find one that made me drool.  As a matter of fact, I honestly haven't stopped thinking about this recipe ever since.  I had seen it elsewhere on someone else's blog but as I told Sweet Pea from Newlyweds, her photo tutorial was awesome!  Sometimes I get bored of the step-by-step pictures when you're just combining everyday ingredients, but when it comes to something a little more involved and different than I'm used to, I appreciate the visuals. 

This bread makes me want to jump through the computer screen every time I see it.  If I could squeeze another hour or two into the day, this would be the first thing on my list to do.  I may have to carve out some time to tackle this just to get it out of my head.  See for yourself, doesn't it look amazing with all it's glorious layers and ooey goodness?!!

Pull-Apart Cinnamon Pumpkin Bread
Adapted from Sunny Side in San Diego, original recipe Willow Bird Baking
Dough
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
Filling
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
3 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1/2 teaspoon rum (or Vanilla)
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) about 2-3 minutes. Once browned, remove the pan from the heat and carefully add the milk, 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 about 10 minutes. Then add 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.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 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 20×12 inch rectangle.*** Evenly sprinkle the 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 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.
**I forgot to add the cinnamon sugar mixture to the dough before I cut it, so I just dipped each piece in the dough, both sides, and sprinkled the remaining on top. 
*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.