Description
Indulgent pumpkin pull-apart loaf beckons with warm autumn spices and gooey cinnamon swirls. Layers of buttery dough promise comfort and nostalgia, inviting you to savor each delectable morsel.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup unsalted butter
Leavening and Binding:
- 2 1/4 tsp active dry yeast
- 2 large eggs
- 1/4 cup milk
Flavor and Sweetness:
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Activate the yeast by dissolving it in warm milk, allowing it to bloom and become frothy for about 5-7 minutes.
- In a large mixing bowl, combine flour, brown sugar, salt, cinnamon, nutmeg, and ginger, creating a fragrant dry mixture.
- Whisk pumpkin puree, eggs, and vanilla extract in a separate bowl until smooth and well-integrated.
- Gradually pour the yeast mixture and pumpkin mixture into the dry ingredients, kneading until a soft, slightly sticky dough forms.
- Melt butter and incorporate it into the dough, continuing to knead until the texture becomes elastic and cohesive.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for approximately 1 hour or until doubled in size.
- Punch down the risen dough and roll it out on a floured surface into a large rectangular shape.
- Cut the dough into small, irregular pieces, creating a rustic, pull-apart texture.
- Layer the dough pieces in a greased loaf pan, sprinkling additional cinnamon between layers for extra flavor.
- Allow the assembled loaf to rise again for 30-45 minutes at room temperature.
- Preheat the oven to 350°F and bake the loaf for 35-40 minutes, or until golden brown and sounds hollow when tapped.
- Remove from oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Activate yeast precisely with warm milk (110-115°F) to ensure proper fermentation without killing the active cultures.
- Use fresh, high-quality pumpkin puree for maximum flavor intensity and natural sweetness in the loaf.
- Knead dough gently but thoroughly to develop gluten structure without overworking, which can make the bread tough.
- For gluten-free adaptation, swap wheat flour with a 1:1 gluten-free blend and add xanthan gum for better texture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg