This is incredible! I am adding this to my list of things to make this weekend!
Ingredients :
Bread
- 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
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp fresh ground nutmeg
- 2 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 Tbsp rum
- 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).
- 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 (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
- Then add the 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 (mine took 37 exactly) 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.