Wednesday, December 7, 2011

Cinnamon & Sugar Pumpkin Bread

If you are anything like me you are a rusher...don't look both ways before crossing the street, don't always adequately prepare yourself for the bumps ahead... OK, I definitely look both ways but I NEVER read recipes all the way through before starting them. It has kicked me in the butt several times. Whether I have to marinate that chicken for 24 hours {24 hours?!? Who thinks that far ahead?? NOT ME!!} or dough raising and raising for hours at a time. Also, room temp things like butter, milk or eggs. I'm slowly learning and getting better at it. In time I suppose. :)

So, let me begin this wonderful and delicious recipe off by saying/warning the following:

1. Milk will need to be room temp
2. Dough will need to rise at two separate times: first for 60-90 minutes and again for 30-45 minutes
3. Cook time is about 35 minutes 
4. Have your kitchen clean. I have a pretty small kitchen, and with several recipes I have needed to use my counter tops to roll the dough, etc. Besides the obvious of just working in a clean kitchen, before this recipe I did some major scrubbing to my counter tops. 

The Goods:

Bread Ingredients:
2 tbsp unsalted butter
1/2 cup milk
1 pkg active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups of bread flour

1 cup granulated sugar
2 tsp of cinnamon
1/2 tsp of nutmeg
2 tbsp butter

Icing Ingredients:
2 tbsp butter
1/8 cup of brown sugar
1 1/2 tbsp milk
3/4 cup of powdered sugar
1/2 tsp vanilla extract

Let's Get Started!!!
Brown 2 tbsp of butter over med-high heat in a saucepan {let it bubble and make sure it doesn't turn black}
Once browned, remove from heat and carefully add the {room temp} milk, the milk will curdle if is too cold vs the heat of the butter. Then, return to the stove and heat through. 

Pour that into your mixing bowl {a dough hook would be VERY helpful here, or get ready for an arm workout!!} Allowing it to cool to about 100-110 degrees.

Once cooled add your active dry yeast and 1/4 cup of sugar and allow to proof for about 8 minutes. {It will be foamy and the liquid will be cloudy}.

Now we are going to add the pumpkin, salt and 1 cup of flour. Stir until combined and then add the rest of your flour 1/2 a cup at a time. 

Knead the dough for 6 minutes until the dough is smooth, elastic and slightly sticky. If the dough is really moist, add extra flour 1 tbsp at a time. 

Move dough to a lightly oiled bowl, cover with a clean towel and allow to rise in a warm place for 60-90 minutes, or until doubled in size. 

While dough is rising, you will need to brown 2 more tbsp of butter. 

In a small bowl add your sugar, cinnamon and nutmeg and mix well. 

Once your dough is finished rising, take it out and punch it down a little bit and knead for about a minute. On your nice and clean counters {sprinkled with flour} roll our your dough to a 12x20 inch rectangle. Take you butter and pour over the dough and spread over all the dough.

Take your cinnamon and sugar mixture and sprinkle evenly onto the dough, then with your fingers, press the mixture into the dough. Now take a knife or a pizza cutter and cut the dough into 6 strips horizontally and vertically.

Stack the strips into a greased loaf pan. {See all that sugar and cinnamon on your counter top? I just swiped mine on top, the more the merrier!!} 

Cover with a clean towel and let rise for 30-45 minutes.

Preheat your oven to 350 degrees. After rising, let it bake for about 35-40 minutes, or until the top is a deep golden brown. 

While baking, prepare your icing. 

Heat the milk, butter and brown sugar in a saucepan over medium heat. Bring to a boil and then immediately remove from heat and stir in the vanilla and powdered sugar. 

Pour icing over the loaf once it is finish and ENJOY!!!

It is such a scrumptious dessert & the pumpkin is not that strong of a flavor. {You could actually add more if you want more of a pumpkin presence}

It's ooey and gooey and great! Its a perfect dessert for the upcoming holidays!

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