Following yesterday’s post on processing large amounts of pumpkin puree, we put the first lot to use in a Pumpkin Cinnamon Spice Bread. I followed a recipe from Sunny Side Up in San Diego for Pull-Apart Cinnamon Sugar Pumpkin Bread.
Originally the recipe came from this Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze created by Willow Bird Baking – a brilliant blog full of delicious sounding recipes.
It is such a delicious, soft bread that I will definitely be making it again – I would like to try it with less sugar and more pumpkin though. It involves making a bread dough that has the pumpkin puree in, then rolling this out, brushing it with butter and covering in a sugar, cinnamon, nutmeg mix.
You get to then press it in with your fingers…
…Before slicing it up, piling the slices on top of each other, then cutting into small pieces. You then take these piles and stack them vertically in your loaf tin – this is what makes it a ‘pull-apart’ bread and makes for a gorgeous rustic look.
After it has a chance to rise again, you bake it until golden brown on top – I’m always worried that things aren’t cooked in the middle (I’ve had a few bad cake experiences) so unfortunately I often go a little over golden brown…
But Mr Rigg didn’t complain so that’s all that matters because we’re the only ones eating it. We couldn’t resist eating some when it was warm out of the oven – wow! It is so sugary, Mr Rigg said he could feel his heart slowing. Hence my desire to try and take out some of the sugar and up the pumpkin flavour as I felt this was lost a bit.
Still totally divine and a big thumbs up – go and cook this!