Description
A delightful, slightly sweet pull-apart bread with pumpkin and warm spices, perfect for cozy fall days.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup sugar (brown sugar recommended)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (or plant-based milk)
- 1 large egg (or flax egg for vegan)
- 1/4 cup butter (or coconut oil for dairy-free)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Prep the yeast: In a bowl, combine warm milk, a pinch of sugar, and the yeast. Let it sit for about 5-10 minutes until frothy.
- Mix the dough: In a large bowl, whisk together the pumpkin puree, sugar, and spices. Add the frothy yeast mixture and mix in the egg and melted butter.
- Combine ingredients: Gradually add the flour, mixing until you have a soft dough.
- Knead gently: On a floured surface, knead the dough for about 5 minutes until smooth. Transfer to a greased bowl, cover, and let rise in a warm place for about 60 minutes or until doubled.
- Shape the dough: Punch down the risen dough, roll it out into a rectangle, cut into squares, and stack them.
- Second rise: Place stacked dough into a greased baking pan and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Make the glaze: While cooling, mix powdered sugar with a little milk until smooth and drizzle over the bread.
- Enjoy: Pull apart slices and savor the warm, spiced goodness.
Notes
Use fresh ingredients and allow ample time for the dough to rise for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg