CARAMEL PUMPKIN PULL-APART BREAD RECIPES

Steps:

• How to Make Pumpkin Pull-Apart Bread Batter
• How to Make Pumpkin Pull-Apart Bread Filling
• How to Assemble Pumpkin Pull-Apart Bread
• Pumpkin Pull-apart Bread Baking Instructions

Steps:

• In a large bowl, whisk together melted butter, pumpkin puree, brown sugar, pumpkin pie spice, and salt until smooth. Add egg, flour, and Fleischmann’s RapidRise yeast. Stir with a wooden spoon, add warm milk, and keep stirring until dough begins to become cohesive. Transfer dough to a lightly floured work surface and knead, adding a little more flour if dough feels sticky, until smooth and elastic, about 5 minutes. Cover with a clean dish towel and let rest 10 minutes. Making filling: In a small bowl, mix together 4 tablespoons butter, pumpkin pie spice, and brown sugar until a paste forms. Line two 9”-x-5” loaf pans with parchment and grease with cooking spray. Roll out rested dough into a large, 1/4-inch-thick rectangle, about 18 inches by 12 inches. Spread brown sugar mixture all over dough in an even layer. Cut dough lengthwise into 8 strips, then stack the strips on top of each other in two stacks of 4. Cut stacked strips into 6 rectangles each and place cut side up into prepared pans. Cover again with dish towel and let rise until doubled in size, 1 hour. Once dough is doubled in size, preheat oven to 350°. Bake until puffy and golden, 30 minutes. Let cool at least 15 minutes on a wire rack, then remove from pans and transfer to serving platter. Make glaze: In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over loaf and serve warm.