Skip to main content

Cinnamon Pumpkin Bread





I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it.. :)

Cinnamon Pumpkin Bread

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

Directions :
  1. 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).
  2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
  3.  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).
  4. Then add the the pumpkin, salt, and 1 cup of flour.
  5.  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.
  6.  If the dough is too moist, add extra flour 1 tablespoon at a time.
  7.  Move dough to a lightly oiled bowl and cover with a clean towel.
  8.  Allow to rise in a warm place for 60-90 minutes or until doubled in size.
  9.  While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.
  10.  Making sure sugar evenly absorbs the butter.
  11.  Set aside.
  12.  Next, grease and flour a 9×5 loaf pan and set aside.
  13.  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.
  14.  Roll dough into a 20×12 inch rectangle.
  15.  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).
  16.  Stack strips vertically into the loaf pan.
  17.  Cover the pan with a clean towel and let rise for 30-45 minutes.
  18.  In the meantime preheat an oven to 350 degrees.
  19.  After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
  20.  To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan.
  21.   Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.




Comments

Popular posts from this blog

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back.  I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches

13 Cookie Recipes You Need in Your Collection

These 20 best cookie recipes have earned top ratings from home cooks far and wide. These are the must-bakes that belong in your recipe box! These cookies are gorgeous, delicious, and guaranteed show stoppers at any cookie swap or holiday party. Whip up a batch or two of these  cookies for teachers, hostess gifts, coworkers, or for your family to enjoy on a cozy night in. 1. Best Snickerdoodle Cookie The рорulаr сіnnаmоn-ѕugаr ѕоft аnd сhеwу ѕugаr cookie rесіре. A rесіре that hаѕ bееn in thе fаmіlу for оvеr 30 years! Recipe >> Best Snickerdoodle Cookie @ lilluna.com 2.  Bear Paw Cookies These easy, delicious chocolate cookies should earn lots of paw applause! Recipe >> Bear Paw Cookies @ kitchenfunwithmy3sons.com 3. Perfect Sugar Cookies Thіѕ recipe іѕ еаѕу enough thаt mу 5-year-old dіd іt basically unѕuреrvіѕеd (mіnuѕ thе оvеn раrt). Pluѕ thеу taste grеаt! Remind mе a lіttlе of ѕhоrtbrеаd cookies. Sоft, buttеrу, melt іn уоur m

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is store-bought