Pumpkin, Bourbon Cream and Toasted Pecan Pull Apart Bread.
I’m on a pull-apart bread rampage!
And maybe a pumpkin rampage. And therefore, a pumpkin pull apart bread rampage.
Guys, what is so funny about this is that I could care less about pecans. Pumpkin in sweet dishes is so overdone. But this combo with the bourbon cream icing?
I am just completely over. Done for. Should not exist anymore.
This is one of my favorite things to eat now. Forever!
A few weeks ago, when I shared this roasted garlic pull apart bread, I told you that I’d made three breads for the upcoming seasons. I have no idea why pull apart bread is SO good, why it’s so much more satisfying than say, making a quick bread or muffins or something with the same flavor combo. Maybe it’s because you know the work that goes into it so you’re really going to enjoy the heck out of it?
I like to think so.
This bourbon cream icing. What the heck. I could seriously drink it. I’m completely infatuated. Not sure there is much else to say about it.
Now here’s some good news! You can make this a little bit ahead of time. When I say “ahead of time,” I mean that you could make it the night before and serve it for breakfast or brunch the next day. Or you could make it the morning of and serve it for dinner that night. In both cases, I’d wait to glaze it until right before serving.
Also! It would probably make a delish holiday breakfast, but I have a major question for you. Do you guys eat big, huge holiday breakfasts?! In our family, dinners have always reigned supreme. Like Thanksgiving dinner, Christmas Eve dinner, Chrstmas Day dinner. It’s when all those spectacular, traditional dishes that we look forward to all year get to shine.
And at the same time, I hear SO often that a lot of you guys have Thanksgiving morning brunches or Christmas morning brunches and it sounds like it’s in addition to the dinners! I just can’t imagine these two huge meals on those days. What are your thoughts?
Because secretly, I’d love to do both. But I’d be afraid that when the dinner rolled around, no one would have any room to eat! And I mean, dessert? Heck, would it even be worth it?
With this bread though, it might not be a problem. I mean, I’m pretty sure I’d always have room for this loaf of deliciousness.
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk whole or 2%
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter
- 3 tablespoons pumpkin puree
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup bourbon
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans
- In the bowl of your electric mixer, stir together 2 cups of the flour, sugar and yeast.
- Place the milk and butter in a small saucepan and heat over low heat just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract. With the dough hook attached to your mixer, stir in the milk and butter mixture until combined. Add the salt and the pumpkin puree, beating well after each addition. Beat in the spices. The dough will be very sticky! Add the remaining 1 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be very sticky. Place it in a well oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
- After one hour, punch the dough down and turn it out on a floured surface. Roll it into a large rectangle, about 12×20 inches if possible. Add the filling: whisk together the melted butter and pumpkin. Brush the dough with the melted butter pumpkin mixture, cover with the sugar and cinnamon. Use a pizza cutter to slice the dough into 5 strips from top to bottom – lengthwise. Stack the 5 strips together, then cut them into 6 sets of squares.
- Brush a 9×5 loaf pan liberally with melted butter. Place the dough, cut side down, into the loaf pan, pressing it together. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
- Preheat the oven to 350 degrees F. Place the pan in the oven and bake the bread for 35 to 40 minutes, until the top is golden brown and set. Remove and let cool for 10 minutes, then gently turn the bread out onto a flat surface. Cover with the bourbon icing and pecans and serve immediately!
- Place the bourbon in a saucepan and heat over medium-low heat. Cook until it reduces by about half, so you’re left with 1/4 cup of bourbon. Whisk together the bourbon, sugar and vanilla until a smooth glaze forms. Pour it over the bread while it’s still warm
- To toast the pecans (you can totally do this ahead of time, like a day or two), add the pecans to a nonstick skillet over medium heat. Stir and toss occasionally for 5 to 6 minutes until the pecans and golden and fragrant. Remove the pecans and place them on a cutting board. Chop the pecans coarsely before sprinkling them over the bread.
Now these flavors could be my last meal.