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RECIPE
11 INGREDIENTS 16 STEPS 3hr 30min

Pumpkin Cinnamon Pull-Apart Bread

4.3
3 Ratings
The pumpkin/cinnamon/walnut combination peeking out of different parts of the bread makes it not only visually appealing but also delicious with a little bit of sweet and nutty flavor with every bite. I served it with some butter on the side for breakfast to accompany my pumpkin spiced-latte.
Pumpkin Cinnamon Pull-Apart Bread Recipe | SideChef
The pumpkin/cinnamon/walnut combination peeking out of different parts of the bread makes it not only visually appealing but also delicious with a little bit of sweet and nutty flavor with every bite. I served it with some butter on the side for breakfast to accompany my pumpkin spiced-latte.
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
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My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
3hr 30min
Total Time
3hr 5min
Active Time
$0.59
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1/4 cup
1/2 cup
Whole Milk
1/2 Tbsp
Active Dry Yeast
1 1/4 cups
1 tsp
2 1/2 cups
Bread Flour
3/4 cup
Walnuts , roughly chopped
1/2 Tbsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
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Nutrition Per Serving

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CALORIES
463
FAT
17.7 g
PROTEIN
8.0 g
CARBS
69.6 g

Cooking Instructions

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Step 1
Heat Unsalted Butter (2 Tbsp) in a small saucepan at medium heat until it turns to light brown and you see small brown bits at the bottom of the pan, 2 to 3 minutes.
Step 2
Pour in the Whole Milk (1/2 cup) and let it come to 110 degrees F (43 degrees C). This happens very quickly.
Step 3
Place the butter and milk mixture in a medium-size mixing bowl. Stir in the Active Dry Yeast (1/2 Tbsp) and Granulated Sugar (1/4 cup) . Let it sit for 10 minutes or until it foams.
Step 4
Stir in the Canned Pumpkin Purée (1 cup) and Salt (1 tsp) . Fold in the Bread Flour (2 1/2 cups) in 3 additions.
Step 5
Transfer the dough onto a well-floured surface and knead for 10 minutes. It should be an elastic and slightly sticky dough.
Step 6
Use Olive Oil (2 Tbsp) to grease a large bowl. Place the dough into the bowl seam side down and roll it inside the bowl to ensure that it is covered with the olive oil. Cover with stretch film and let it sit on the kitchen counter until it doubles in size, about 1 1/2 hour.
Step 7
In the meantime, grate the fresh Ground Nutmeg (1/2 tsp) and mix with the remaining Unsalted Butter (2 Tbsp) Ground Cinnamon (1/2 Tbsp) and Granulated Sugar (1 cup) in a small bowl.
Step 8
Roughly chop the Walnuts (3/4 cup) . Fold into the sugar-spice mixture. Set aside.
Step 9
Transfer the dough onto your kitchen counter and roll it out to a 12x9-inch rectangle. Sprinkle it with the walnut mixture.
Step 10
Cut the dough lengthwise into 6 equal pieces.
Step 11
Stack them on top of each other.
Step 12
Cut the strip into 6 equal pieces.
Step 13
Place them into a 9x5-inch loaf pan. Cover it lightly with stretch film and let it rise (in a warmer part of your house) for 30 minutes.
Step 14
Once the time is almost up, preheat the oven to 350 degrees F (180 degrees C).
Step 15
Bake for 35 minutes, or until the top part of the bread turns golden brown.
Step 16
Allow the bread to cool on a wire rack for 30 minutes before slicing. Enjoy!
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Nutrition Per Serving
Calories
463
% Daily Value*
Fat
17.7 g
23%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
17.3 mg
6%
Carbohydrates
69.6 g
25%
Fiber
3.2 g
11%
Sugars
34.6 g
--
Protein
8.0 g
16%
Sodium
398.7 mg
17%
Vitamin D
--
--
Calcium
47.8 mg
4%
Iron
2.8 mg
16%
Potassium
184.4 mg
4%
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