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. After making this recipe for Pumpkin Pecan Pull-Apart Bread with Maple Bourbon Icing, I cannot imagine life without it.
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
Pumpkin Pecan Pull-Apart Bread with Maple Bourbon Icing
2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
2 1/4 teaspoons instant yeast (1 envelope)
1/3 cup whole milk
3 ounces unsalted butter
1/2 cup pumpkin puree
2 large eggs, room temperature
1/2 teaspoon cardamom
1 teaspoon vanilla extract
3/4 cup toasted pecans
1/2 cup sugar
4 tablespoons unsalted butter, melted
Cream Cheese Icing
4 ounces cream cheese
1/3 cup powdered sugar
1 tablespoon bourbon
1 tablespoon maple syrup
** if you don’t drink or like bourbon add more maple syrup to the icing
Making the dough:
Stir together 2 cups of flour, sugar, yeast, and salt in the bowl of a mixer.
In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat and set aside until 120 – 130 F, about 1 – 2 minutes.
Pour the milk mixture over the flour mixture and using a rubber spatula, mix until the dry ingredients are evenly moistened.
Attach the bowl to the mixer, and fit with the dough attachment.
With the mixer on low speed, mix for 3 minutes.
Add the pumpkin, cardamom, and vanilla. Mix well.
Add one egg, at a time, mixing well after each addition just until incorporated.
Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 – 45 seconds.
Add 3 more tablespoons of flour and mix on medium speed until the dough is smooth, soft and slightly sticky; about 2 minutes.
If the dough is still a little loose, add a tablespoon of flour at a time until slightly sticky.
Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour.
Knead gently until smooth and no longer sticky, about 1 – 2 minutes, adding an additional 1 – 2 tablespoons flour only if necessary to lessen the stickiness.
Lightly oil a large bowl, and place the dough in it. Cover the bowl securely with plastic wrap and let the dough rise in a warm place (70 degrees) until doubled in size, about 60 minutes. Gently press the dough, if your finger indentation remains, the dough is ready for the next step.
While the dough is rising make the filling.
Making the filling:
Preheat the oven to 400.
Scatter the pecans on a cookie sheet. Slide into the oven.
Bake for 5 minutes.
Stir and continue baking for 3 minutes.
Remove from the oven and cover with a clean dish towel.
Lightly break apart the pecans.
In a small mixing bowl add the pecans, sugar and 2 tablespoons of the melted butter. Lightly stir with a fork.
Putting it all together:
Center a rack in the oven and preheat to 350.
Lightly butter a 9 by 5 by 3-inch loaf pan.
Gently deflate the dough using your hands.
On a lightly floured surface, roll out the dough into a 20 by 12-inch rectangle.
Using a pastry brush spread the remaining 2 tablespoons of melted butter over the dough.
Cut the dough crosswise into 5 equal strips. I use a pastry cutter.
Evenly distribute the pecan mixture over the slices of dough.
Gently stack the strips on top of each other until you have a stack of 5 rectangles.
Using a very sharp knife, slice the stack crosswise through the layers to create 6 equal strips, about 4 by 2 inches.
Fit the layered strips into the loaf pan, cut edges up and side by side. There will be plenty of space on either side of the strips, that is fine because space will fill up with rising and baking.
Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 degrees) until puffy and almost doubled in size, about 30 – 40 minutes.
Lightly press the dough with a fingertip to check for that indentation.
Place the loaf pan onto a cookie sheet. Bake the bread for 30 – 35 minutes, until the top is golden brown.
While the bread is baking make the icing.
Transfer the baked bread to a wire baking rack and let cool in the pan for 10 minutes.
Remove from the pan onto a serving board and smear with the icing.
Making the icing:
Combine all of the ingredients in a mixing bowl.
Beat until light and fluffily at medium speed for 2 minutes.