So I went home over the weekend and made this bread. I love cooking at my parents house because they have much more space and many more ingredients than I do. Plus, I actually have people to eat what I cook, instead of me feeling like I need to eat the entire thing (not that it's a bad thing) but I like to share with others and get their opinion. So, this bread took me about 3 hours total to bake - but it was absolutely worth it. Plus, most of the three hours was spent allowing the bread to rise, so it wasn't too bad.
Another great thing about this recipe is that most people have all of the ingredients already so there is no need to go to the grocery store or get random ingredients that you will only use once.
My family said this was one of the best dishes I have EVER made. They said it was "perfectly gooey" and tastes like a cinnamon roll with a hint of pumpkin. So if you try it, let me know if you like it or if you changed it at all! thanks!
Ingredients:
Bread:
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 tsp (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp. salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 tbsp unsalted buter
Glaze:
2 tbsp unsalted butter
1/8 cup brown sugar
1 1/2 tbsp milk
3/4 cup powdered sugar
1 tbsp Vanilla extract
In a saucepan over medium-high heat, brown 2 tablespoons butter, letting it bubble up and turn dark golden brown, but be careful not to let it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return the stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with dough hook) and allow to cool so it is no longer hot but also not cool. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup sugar and allow to proof (top will look foamy and cloudy). Then add the pumpkin, salt, and 1 cup four. 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 (make sure it is still a sugary consistency). Make sure the sugar evenly absorbs the butter. Set aside. 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. Evenly sprinkle the dough with the cinnamon sugar mixture and press the dough with palms of 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 and 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 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 vanilla and powdered sugar.
ENJOY!
