I’m on a pull-apart bread rampage!
And maybe a pumpkin rampage. So naturally, a pumpkin pull-apart bread rampage.
Funny thing: I’m not normally obsessed with pecans, and pumpkin in sweet dishes can feel overdone. But paired with that bourbon cream icing?
O
M
G
I’m completely undone. This should probably not exist — and yet I want it forever.
This is officially one of my favorite things to eat. Ever.
A few weeks ago, when I shared a roasted garlic pull-apart bread, I mentioned making three seasonal breads. I still can’t explain why pull-apart bread feels so much more satisfying than a quick bread or muffins with the same flavors. Maybe it’s the hands-on process that makes each bite feel special.
I like to think so.
That bourbon cream icing is unreal. I could drink it. It’s silky, boozy and perfect poured over warm pull-apart bread.
You can make this a little ahead of time. By “ahead,” I mean you can prepare it the night before and serve it for breakfast or brunch the next day, or make it in the morning and serve it for dinner. In both cases, wait to glaze it until right before serving so the icing stays fresh and glossy.
This would make a lovely holiday breakfast. Do you usually eat big holiday breakfasts? In my family, dinner has always been the main event — Thanksgiving, Christmas Eve and Christmas Day dinners are where the traditional, show-stopping dishes shine.
That said, I often hear from readers who enjoy big brunches on those mornings in addition to dinner. I can’t quite imagine two massive meals in one day, but the idea is tempting. What do you do?
Secretly, I’d love both brunch and dinner — but I’d worry guests wouldn’t have room left for dessert. With this loaf, though, I’m pretty sure there’s always room.
It’s rich, soft and layered with pumpkin-spiced filling, topped with a boozy, sweet glaze and toasted pecans. I could eat it any time of day.
Pumpkin, Bourbon Cream and Toasted Pecan Pull Apart Bread
1
makes one 9×5-inch loaf
3 hrs
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Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Filling
- 6 tablespoons unsalted butter, melted
- 3 tablespoons pumpkin puree
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
Bourbon cream icing
- 1/2 cup bourbon
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans, toasted and chopped
Instructions
- In the bowl of an electric mixer, stir together 2 cups of the flour, sugar and yeast.
- Heat the milk and butter in a small saucepan over low heat just until the butter melts. Remove from heat, let sit 2–3 minutes, then stir in the water and vanilla. With the dough hook attached, add the milk-butter mixture to the mixer. Add salt and pumpkin puree, beating well after each addition. Beat in the spices. The dough will be very sticky — gradually add the remaining 1 cup flour, beating 2–3 minutes until the dough comes together but remains sticky. Place in a well-oiled bowl, cover and let rise in a warm place for 1 hour.
- Punch the dough down, turn onto a floured surface and roll into a rectangle about 12×20 inches. For the filling, whisk together the melted butter and pumpkin. Brush the dough with the mixture, then sprinkle with the brown sugar and cinnamon. Use a pizza cutter to slice the dough lengthwise into 5 strips. Stack the strips, then cut them into 6 sets of squares.
- Brush a 9×5-inch loaf pan with melted butter. Place the dough pieces, cut side down, into the pan, pressing them together. Cover with plastic wrap and let rise in a warm place for 45 minutes.
- Preheat the oven to 350°F. Bake the bread 35–40 minutes until golden and set. Let cool 10 minutes, then turn out onto a flat surface. Pour the bourbon cream icing over the warm loaf and sprinkle with toasted pecans. Serve immediately.
Bourbon cream icing & pecans
- Place the bourbon in a small saucepan over medium-low heat and reduce until you have about 1/4 cup remaining. Whisk the reduced bourbon with the powdered sugar and vanilla until smooth. Pour over warm bread.
- To toast pecans: add pecans to a nonstick skillet over medium heat. Stir and toss for 5–6 minutes until golden and fragrant. Remove, chop coarsely and sprinkle over the glazed loaf. You can toast pecans a day or two in advance.
Notes
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These flavors could be my last meal.