Description
Tender layers of pumpkin bread with sweet cinnamon-sugar filling and a creamy glaze.
Ingredients
Bread
- 3/4cup milk
- 1package active dry yeast
- 1cup canned pumpkin
- 3tablespoons butter, melted
- 2tablespoons granulated sugar
- 1egg yolk
- 1teaspoon salt
- 3cups all-purpose flour
- 3tablespoons butter, melted
- 3/4cup packed brown sugar
- 1tablespoon ground cinnamon
Cinnamon Glaze
- 1cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 – 2 tablespoons milk
Instructions
- In a small saucepan heat milk just until warm (105 degrees F to 115 degrees F). 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 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll into a 20×12-inch 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 12×4-inch strips. Stack strips, then cut crosswise into six 4×2-inch 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 350 degrees F. Bake 35 minutes or until golden, covering loosely with foil the last 10 minutes if needed to prevent over-browning. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Cinnamon Glaze.