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- 4 cups all-purpose flour - 1/4 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon salt - 1 tablespoon pumpkin pie spice - 1 teaspoon ground cinnamon For the dry mix, I start with all-purpose flour. It gives the bread a nice structure. I add two types of sugar: granulated for sweetness and brown sugar for moisture. Salt enhances all the flavors. Pumpkin pie spice and ground cinnamon bring warm, cozy notes. - 1 cup warm milk (approximately 110°F/43°C) - 1/2 cup unsalted butter, melted and slightly cooled - 1 cup pure pumpkin puree - 1 large egg, beaten - 1-2 tablespoons milk (for glaze) Warm milk is crucial. It helps activate the yeast. I melt unsalted butter and let it cool. This keeps the dough soft. Pure pumpkin puree adds moisture and flavor. A beaten egg helps bind everything together. For the glaze, I mix powdered sugar with milk to create a smooth drizzle. - 1/4 cup chopped pecans (optional for texture and crunch) Chopped pecans add a delightful crunch. They also give a nutty flavor that complements the pumpkin spice. If you like a bit of texture in your bread, toss them in! To start, you need to activate the yeast. In a small bowl, mix warm milk, granulated sugar, and active dry yeast. The milk should be warm, about 110°F. Let it sit for 5 to 10 minutes. You will see frothiness on top. This froth shows that your yeast is alive and ready to help the bread rise. Next, we prepare the dough. In a large bowl, combine the all-purpose flour, salt, and pumpkin pie spice. Whisk these dry ingredients well. Then, create a well in the center of the flour mix. Pour in the frothy yeast mixture, melted butter, pumpkin puree, and beaten egg. Stir everything together until you see a shaggy dough form. Now, it's time to knead the dough. Lightly flour a clean surface. Transfer the dough onto it and knead for 5 to 7 minutes. You want the dough to be smooth and elastic. After kneading, place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour, or until it doubles in size. While the dough rises, prepare the filling. In a small bowl, mix brown sugar, ground cinnamon, and chopped pecans. This filling will add a sweet, crunchy texture to your bread. After the dough has risen, gently punch it down. Roll it into a large rectangle, about 12x18 inches. Use a pastry brush to coat the dough with melted butter. Evenly sprinkle the cinnamon-brown sugar mixture on top of the dough. This ensures every bite is packed with flavor. Cut the dough into 6 long strips lengthwise. Then, slice each strip into 4 smaller squares. Stack these squares on top of one another. Place the stacked dough vertically in a greased loaf pan. Cover it with a cloth and let it rise again for 30 minutes. Preheat your oven to 350°F while the dough rises. Bake the bread for 30 to 35 minutes. It should be golden brown and sound hollow when tapped. While the bread bakes, prepare the glaze. In a bowl, whisk together powdered sugar and milk until smooth. Adjust the milk for a drizzling consistency, if needed. After baking, let the bread cool in the pan for about 10 minutes. Drizzle the glaze generously over the warm bread. This adds a sweet finish to your delicious creation. To make perfect dough, it must feel soft and smooth. Here are some signs of well-kneaded dough: - It springs back when you poke it. - It stretches without tearing. - It is slightly tacky but not sticky. For the best rise, find a warm spot. An oven with just the light on works well. You can also place the bowl near a sunny window. This warmth helps the dough double in size. You can change the glaze to add more flair. Here are some ideas: - Use maple syrup for a rich flavor. - Try vanilla extract for added sweetness. - Experiment with citrus juice for a zesty kick. If you run out of powdered sugar, use granulated sugar. Blend it until it's fine. You can also use honey or agave syrup instead. Presentation makes your bread more inviting. Here are some tips: - Serve the bread on a rustic wooden board. - Use a festive platter for a seasonal look. - Dust with extra powdered sugar for a sweet touch. Pair this bread with warm apple cider or coffee. It makes for a cozy treat any time of the day. {{image_4}} You can make this bread even more fun. Adding chocolate chips gives it a sweet twist. They melt and create gooey pockets of chocolate. You can also try different nuts or seeds. Chopped walnuts or sunflower seeds add crunch. These small changes can make a big difference in taste. If you need gluten-free options, use a gluten-free flour mix. Many brands work well. You can also find recipes that use almond or coconut flour. For vegan substitutes, swap the egg for flaxseed meal and water. Replace the milk with almond or oat milk. These changes keep the bread tasty while meeting dietary needs. You can change the spices for different seasons. In winter, add nutmeg or allspice for a warm feel. For fall, try extra pumpkin pie spice. You can also add fillings like cranberries or apples. These fruits bring a burst of flavor and color. It makes the bread perfect for any holiday gathering. To keep your Pumpkin Spice Pull-Apart Bread fresh, wrap it tightly in plastic wrap or foil. Store it at room temperature for up to three days. This method keeps the bread moist and tasty. If you see any signs of drying, you can warm it slightly in the oven for a few minutes. For longer storage, place the bread in an airtight container or freezer bag. You can freeze it for up to three months. Be sure to slice the bread before freezing. This makes it easy to grab a piece when you want a warm treat. When freezing, try to remove as much air as possible from the bag. This helps prevent freezer burn. To reheat the bread, preheat your oven to 350°F (175°C). Wrap the bread in foil to keep it moist. Heat it for about 10-15 minutes until warm. If you want a crispy crust, remove the foil for the last few minutes of heating. You can also use a microwave. Heat a slice for about 15-20 seconds. Enjoy your warm and delicious bread! Yes, you can use fresh pumpkin. Fresh pumpkin gives a nice flavor. To use it, cut the pumpkin and remove the seeds. Cook it until soft, then mash it well. This method may add some moisture, so reduce other liquids slightly. It’s a fun way to enjoy fall flavors straight from the source! To check if your yeast is active, mix warm milk, sugar, and yeast in a bowl. Wait for about 5-10 minutes. If the mixture bubbles and froths, your yeast is good to go! If not, your yeast might be old or the milk too hot or cold. Always use warm milk, about 110°F (43°C), for best results. You can prepare the dough ahead of time. After you shape the bread, cover it and place it in the fridge overnight. Let it come to room temp before baking. You can also bake it first and store it. Just remember to let it cool completely before wrapping it up. To slice pull-apart bread, use a sharp knife or a bread cutter. Start at one end and cut through the layers gently. This keeps the layers intact and makes for a pretty presentation. You can also pull apart the pieces by hand for a fun, rustic look! This guide outlined how to make delicious pull-apart pumpkin bread. We covered the right ingredients, from dry to wet, and even optional choices like pecans. The step-by-step instructions ensured you can activate yeast, prepare dough, and shape your bread with ease. Making this bread is fun and rewarding. Remember to try different flavors and variations. You can also store it for later enjoyment. Don’t hesitate to experiment and share your results. Enjoy your baking journey!

Pumpkin Spice Pull-Apart Bread

Indulge in the flavors of fall with this irresistible Pumpkin Spice Pull-Apart Bread! This easy recipe features warm spices, pumpkin puree, and a delightful glaze that makes for a perfect treat. Learn step-by-step how to create this cozy bread that’s great for sharing and perfect for any occasion. Click through to discover the complete recipe and get ready to impress your friends and family with your baking skills!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons active dry yeast

1/4 cup granulated sugar

1 teaspoon salt

1 tablespoon pumpkin pie spice

1 cup warm milk (approximately 110°F/43°C)

1/2 cup unsalted butter, melted and slightly cooled

1 cup pure pumpkin puree

1 large egg, beaten

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup chopped pecans (optional for texture and crunch)

1/4 cup powdered sugar (for the glaze)

1-2 tablespoons milk (for the glaze)

Instructions
 

Activate the Yeast: In a small bowl, mix the warm milk, granulated sugar, and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.

    Prepare the Dough: In a large mixing bowl, combine the flour, salt, and pumpkin pie spice, whisking until well incorporated. Create a well in the center of the dry ingredients and add the frothy yeast mixture, melted butter, pumpkin puree, and beaten egg. Stir until a shaggy dough begins to form.

      Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

        Prepare the Filling: In a small bowl, blend the brown sugar, ground cinnamon, and chopped pecans (if using) until well mixed. This will be the fragrant filling for your bread.

          Shape the Bread: Once the dough has risen, gently punch it down to release any air. Roll the dough into a large rectangle, approximately 12x18 inches in size. Use a pastry brush to coat the surface with melted butter, then evenly sprinkle the cinnamon-brown sugar mixture on top, ensuring it covers the entire surface.

            Cut and Stack: Cut the dough into 6 long strips lengthwise, then slice each strip into 4 smaller squares. Stack these dough squares on top of one another, creating layered stacks. Place the stacked dough vertically into a greased loaf pan.

              Second Rise: Cover the loaf pan with a cloth and let the dough rise again for about 30 minutes while preheating your oven to 350°F (175°C).

                Bake: Once the oven is ready, bake the pull-apart bread for 30-35 minutes, or until it has turned a lovely golden brown color and sounds hollow when tapped gently on the bottom.

                  Glaze: While the bread is baking, prepare the glaze by whisking together powdered sugar and milk until the mixture is smooth and creamy. Adjust the consistency with more milk for a drizzling effect, if necessary.

                    Cool and Glaze: After baking, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Once slightly cooled, drizzle the glaze generously over the warm bread, allowing it to seep into the crevices.

                      Prep Time: 25 minutes | Total Time: 2 hours | Servings: 10-12

                        - Presentation Tips: Serve the pull-apart bread warm on a rustic wooden board or a festive platter. Encourage guests to tear apart their own pieces for a fun, interactive experience. For an extra touch, dust with a little additional powdered sugar before serving. Enjoy the aroma and flavors of fall!