I have been making savory pull-apart bread for a few months and love it. After the first time making it, I thought about this Fall inspired version. It was hard for me not to run out, grab a can of pumpkin puree and whip it up. I am so glad that I waited as it fit into this week’s theme for Fall Fest, which is, pumpkins.
As you may recall, Lenny is not into having sweets around the house. He loves them and that is the problem. He was traveling last week and I knew he’d appreciate a “treat” when he got home, so I went to work on making this AMAZING pull-apart bread. I thought it would be a sweet surprise while we were lulling around Saturday morning, catching up and drinking coffee. It was!
When I was planning this recipe, I had a slew of ideas, besides making the brioche bread pumpkin flavored. I thought about layering the layers with more pumpkin filling. Pistachios, walnuts, macadamia nuts …. Cinnamon, nutmeg, cloves …. There were so many options; but, then I decided to keep it simple.
Normally, I would make my own pumpkin puree, but was limited on time, so I did use canned pumpkin puree. I flavored the dough with the pumpkin and added cardamom. I love the warmth of cardamom and it is a great partner with pumpkin. The filling was simple, toasted pecans, sugar and melted butter. The dough is only lightly sweetened so a filling with sugar is perfect for this recipe. The cream cheese icing was really the star of this bread. We love maple. We love bourbon. And the two together with cream cheese and a little sugar is … heavenly. I saved some of the icing and served it alongside the warm bread. To die for!!!
Who are we kidding, this bread is so damn good, that it is more like dessert. And who doesn’t like dessert for breakfast. This recipe was inspired by Flo Braker, the creator of the original lemon pull-apart bread, which I have yet to make.
** Be sure to visit the Food Network Fall Fest bloggers to see what other delicious pumpkin recipes you can make to welcome Fall. Next week will be all about peppers!
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin
More Pumpkin Bread
Pumpkin Nutella Bread – Twos Peas & Their Pod
Ultimate Pumpkin Bread – Streaming Gourmet
Pumpkin Bread with Salted Caramel – A Kitchen Addiction
Pumpkin Caramel Cheesecake Bread – Culinary Concoctions by Peabody