Pumpkin Spice Pull-Apart Bread

Pumpkin Spice Pull-Apart Bread

Get your pumpkin fix by indulging in this pull-apart bread full of brown sugar, vanilla, and spice. 

Pumpkin Spice Pull-Apart Loaf
Makes 1 (9-inch) loaf
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Dough
  1. ⅔ cup warm half-and-half (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. ½ cup plus 1 teaspoon firmly packed brown sugar, divided
  4. ⅔ cup canned pumpkin
  5. ¼ cup butter, melted
  6. 1 large egg
  7. 1 teaspoon vanilla extract
  8. 3¾ cups all-purpose flour
  9. 1½ teaspoons pumpkin pie spice
  10. 1 teaspoon salt
Filling
  1. ½ cup granulated sugar
  2. 1 tablespoon ground cinnamon
  3. 1½ teaspoons pumpkin pie spice
  4. ¼ cup butter, softened
Glaze
  1. 1 cup confectioners’ sugar
  2. ¼ cup heavy whipping cream
  3. 1 teaspoon pumpkin pie spice
Instructions
  1. For dough: In a small bowl, stir together half-and-half, yeast, and 1 teaspoon brown sugar. Let stand for 5 minutes or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, beat together pumpkin, next 3 ingredients, yeast mixture, and remaining 1⁄2 cup brown sugar at medium speed until combined. Add flour, pumpkin pie spice, and salt, and beat at medium speed until a smooth, elastic dough forms (dough will be sticky).
  3. Spray a large bowl with cooking spray. Shape dough into a ball, and place in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (85°) for 1 hour or until doubled in size.
  4. Punch down dough, and turn out onto a lightly floured surface. Roll dough to a 27x16-inch rectangle.
  5. For filling: In a small bowl, stir together granulated sugar, cinnamon, and pumpkin pie spice. Spread softened butter onto dough, and sprinkle sugar mixture onto butter. Cut dough horizontally into 4-inch-wide strips; cut each strip vertically into 3-inch-wide pieces (you should have 36 pieces of dough).
  6. Spray a 9-inch loaf pan with cooking spray. Stand prepared pan vertically on one short side, and starting at bottom, carefully layer dough pieces in pan, one on top of the other. Turn loaf pan upright onto its bottom. Cover and let stand in a warm, draft-free place (85°) for 45 minutes.
  7. Preheat oven to 350°.
  8. Bake for 45 to 50 minutes or until golden brown and puffed, tenting with foil after 30 minutes to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  9. For glaze: In a small bowl, whisk together all ingredients; drizzle onto cooled loaf. Cover and refrigerate for up to 2 days.
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