Pumpkin Maple Pull-Apart bread with Whiskey Sauce

By Lindsey Cook
@lindseyallyn

A yummy bread with lots of warm, fall flavors. I took this to my office and it was devoured. You can omit the whiskey to make it a little more kid friendly if you are concerned about the alcohol. Making the bread is time consuming, but the final result is well worth it! View my blog for the full post at lindscooks.blogspot.com/...with.html

Blue Ribbon Recipe

This recipe is a little time consuming, but it's worth it. This is delicious and will make your kitchen smell wonderful while baking! This will be great to serve in the fall ... great flavors. The Test Kitchen

Rating:

★★★★★ 2 votes

Comments:

8 Comments

Serves:

Prep:

2 Hr 30 Min

Cook:

35 Min

Method:

Bake

Ingredients

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2 Tbsp: butter, unsalted
1/2 c: milk, 2%
1 pkg: yeast
1/4 c: white sugar
1/4 c: brown sugar
1 tsp: salt
2 1/2 c: all purpose flour
2 Tbsp: all purpose flour, extra just in case
1 c: pumpkin puree
2 Tbsp: butter, unsalted
1/2 c: white sugar
1/2 c: brown sugar
2 Tbsp: heavy cream
1 Tbsp: maple syrup
1 tsp: vanilla
2 tsp: cinnamon
1 tsp: nutmeg
1/2 tsp: allspice, ground
2 Tbsp: butter, unsalted
1/4 c: brown sugar
1 Tbsp: heavy cream
1 Tbsp: milk
1 Tbsp: whiskey (you can omit for kids)
1 tsp: vanilla
3/4 c: powdered sugar

How to Make Pumpkin Maple Pull-Apart bread with Whiskey Sauce

Step-by-Step

1In a saucepan, brown two tbsp butter. You want it to have a nutty aroma and have brown flecks in it
2Remove from heat and slowly (very slowly) pour in milk. Stir together, then pour mixture into the bowl of a stand mixer.
3Allow to sit for about 15 minutes, until the temperature reaches about 105 degrees.
4Once cooled, add in 1/4 cup white sugar and package of yeast. Let sit for ten minutes until foamy.
5Add pumpkin, brown sugar, salt, and about a cup and a half of flour. Mix together with dough hook attachment.
6Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky.I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons is for.
7Remove dough ball and put in slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.
8While the dough is rising, prepare your filling. Start by browning another 2 tbsp butter.
9Once brown, add in sugar, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired.
10Once dough has risen, place dough ball onto a clean floured surface. Knead for several minutes, then roll dough out into a large rectangle.
11Pour filling over the dough and press it down using the back of a spatula. Once filling is spread out, cut dough into about 7 horizontal strips.
12Stack dough strips on top of each other, then cut strips down the center, horizontally, then into 6 pieces vertically, creating small pieces.
13Once it is chopped into pieces, place them into a greased loaf pan.
14Once all the pieces are in the loaf, cover and let rise for an additional 30 minutes. While it is on the last rise, preheat your oven to 350 degrees. Bake for 35 minutes.
15I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven. While it is baking, prepare the whiskey glaze.
16In a sauce pan, melt two tablespoons butter. You do not have to let it brown this time.
17Once it is melted, carefully add in sugar, cream, milk, and vanilla. Stir until everything is combined.
18Remove from heat and whisk in vanilla, powdered sugar, and whiskey if using. Pour over the top of the loaf once it is out of the oven.