Pull Apart Cinnamon Pumpkin Bread

I love fall baking!  As soon as September hit I was ready for the pumpkin recipes.  This was SO good but not a strong pumpkin taste at all.  I found it on Sunnyside Up and changed it slightly.

I had a hard time getting mine out of the pan and then turned back over - so it ended up in a heap.  Here is a picture of one piece of my heap =).  

Bread

• 2 Tbsp  butter                                                                                                                    
• 1/2 cup milk
• 2 1/4 teaspoons active dry yeast
• 3/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 tsp salt
• 2 1/2 cups flour

• 1 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 2 Tbsp  butter

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 (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 or until top is a very deep golden brown.

Buttered Rum Glaze  (I used a little bit of rum flavored extract and some vanilla, you could leave the rum out)

• 2 Tbsp butter
• 1/8 cup brown sugar
• 1 1/2 Tbsp milk
• 3/4 cup powdered sugar
• 1/8 tsp rum flavored extract and 1tsp vanilla

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 flavoring and powdered sugar.