* Exported from MasterCook *
Bread, Pumpkin Pull-Apart Loaf
Recipe By :BH&G Test Kitchen
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
2 1/4 tsp active dry yeast -- (1 pkg)
1 cup canned pumpkin
3 tablespoons butter -- melted
2 tablespoons granulated sugar
1 egg yolk
1 teaspoon salt
3 cups all-purpose flour
3 tablespoons butter -- melted
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
Cinnamon Glaze
1 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 tablespoon milk -- (to 2 Tbsp)
Chopped toasted pecans -- optional
The whole family can enjoy this easy pumpkin bread recipe. Topped
with sugary cinnamon glaze, this easy pumpkin recipe is perfect for
breakfast or brunch.
Prep: 30 mins
Rise: 1:30
Bake: 35 mins at 350F
Cool: 30 mins
Yield: 1 loaf
In a small saucepan heat milk just until warm (105F to 115F). In a
large bowl combine warm milk and yeast; stir to dissolve yeast. Let
stand 5 to 10 minutes or until foamy.
Add 1/2 cup of the pumpkin and next four ingredients (through salt)
to yeast mixture. Beat with a mixer on medium until combined. Add
half of the flour; beat on low 30 seconds, scraping bowl as needed.
Beat on medium 3 minutes. Stir in remaining flour. Shape into a ball
(dough will not be smooth). Place dough in a greased bowl, turning
once to grease surface. Cover and let rise in a warm place until
nearly double in size (45 to 60 minutes).
Butter a 9x5" loaf pan. Turn dough out onto a lightly floured
surface. Roll into a 20x12" rectangle. In a small bowl combine
remaining 1/2 cup pumpkin and 3 Tbsp. melted butter; spread over
dough. Combine brown sugar and cinnamon; sprinkle over pumpkin
mixture. Cut dough crosswise into five 12x4" strips. Stack strips,
then cut crosswise into six 4x2" pieces, leaving stacks intact.
Loosely stagger pieces, cut sides up, in prepared pan. Cover and let
rise in a warm place until nearly double in size (about 45 minutes).
Preheat oven to 350F. Bake 35 minutes or until golden, covering
loosely with foil the last 10 minutes if needed to prevent
overbrowning. Cool in pan on a wire rack 10 minutes. Remove from pan.
Drizzle with Cinnamon Glaze and, if desired, sprinkle with pecans.
Cool 20 minutes more.
Glaze: Stir together powdered sugar, cinnamon, vanilla, and enough
milk to make glaze drizzling consistency.
Cal 296, Fat 7g, Carb 53g, Sod 254mg, Fiber 2g, Pro 5g
S(Internet address):
https://www.bhg.com/recipe/pumpkin-pull-apart-loaf/
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Per Serving (excluding unknown items): 290 Calories; 7g Fat (22.0%
calories from fat); 5g Protein; 53g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 253mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 0505