Posts Tagged ‘pumpkin’

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Pumpkin? Yes Please.

October 10, 2013

pumpkin pull apart bread iiIs it me, or do you think of pumpkin in the fall?  It’s like I can’t get enough of that squash.  When Meeshie was small we would always visit a pumpkin patch.  We carve pumpkins just to enjoy the pumpkin seeds.  Pumpkin flavored coffee is available at Dunkin Donuts.  I’m partial to Culver’s pumpkin pie shake.  As far as I know, the flavor is on their menu all year long, but I only want it now, when the weather is warm during the day.

I’ve made my share of pumpkin treats, but this next one is in my top five.  I made this along with the pumpkin donut muffins last weekend.  Oh, the aroma of pumpkin wafting through my kitchen….

Pull apart bread is quickly becoming my favorite treat.  I think it’s easier and less messy than a sweet roll.  It’s easier to roll out the dough, add the filling and cut it to set inside the bread pan.  Serving it is easier too; you can control the serving size when cutting the loaf.

I made this bread twice but did not double the glaze.  The glaze was the perfect amount for two loaves of bread.  Notice I didn’t say I doubled the recipe.  I’m not sure it can be doubled easily.  Try it and let me know.  In case you’re not aware, I bake a lot, but I don’t have luck with doubling a recipe unless it is stated.  So, I made the dough twice, which wasn’t that difficult.  I set up my mis en place and ran with it.

If you are still afraid to use yeast, try this.  Truly it’s pretty fool proof.  How do you know your yeast is working?  By the happy bubbles in the bowl, plus it will smell, for lack of a better term, yeasty.  No bubbles, then your yeast is probably bad and you can start again.  Don’t continue on, hoping the yeast will start to work.  It won’t.  Just get yourself some fresh yeast and soldier on.

What we loved about this bread was the fact that it wasn’t overly sweet.  That’s the problem sometimes with cinnamon rolls, too sweet.  Not this, the glaze is perfect and the rum just mellows the glaze.  It’s not something that is very prominent.  The nuts inside the layers are divine, but for those with the dreaded allergy, substitute the nuts with raisins and toasted pumpkin seeds.   And please, please, brown the butter.  I love the nuttiness of browned butter and it really does complement the pumpkin.

What’s your favorite pumpkin treat?

pumpkin pull apart bread viiPumpkin Pull Apart Bread

Bread:

  • 2 T Butter
  • 1/2 C Milk
  • 2 1/4 t (1 envelope) Active Dry Yeast
  • 3/4 C Pumpkin Puree
  • 1/4 C Sugar
  • 1 t Salt
  • 2 1/2 Bread Flour

Filling:

  • 3/4 C Brown Sugar
  • 1 T Pumpkin Pie Spice
  • 1/2 C Chopped Pecans
  • 1 T Candied Ginger
  • 3 T Butter

Buttered Rum Glaze:

  • 2 T Butter
  • 2 T Brown Sugar
  • 1 1/2 T Milk
  • 3/4 C Powdered Sugar
  • 1 T Rum

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

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

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, pumpkin pie spice, pecans and ginger and mix well. Set aside. Next, line a 9×5 loaf pan with parchment paper and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle.  Spoon the  melted butter/sugar mixture generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.)   Stack each strip on top of one another.  Cut the strip into six equal slices again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan.  While there is plenty of space on either side of the strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, brown the butter, add the milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Here’s the original post.

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Pumpkinpalooza

November 3, 2011

As you may know, fall is one of my favorite times of year, especially now.  I got married in the fall.  I think it’s because, for a while anyway, you can count on some warm or at least sunny days and cool nights.  The leaves changing color are also a favorite.  Plus the food, especially pumpkin.

I have a top five of favorite pumpkin things.  Here they are in no particular order.

  1. Pumpkin Roll
  2. Pumpkin Butter Pie
  3. Pumpkin Donut Muffins
  4. Pumpkin Whoopie Pies
  5. Pumpkin Cinnamon Rolls

And now this recipe for pumpkin bread.  I found it here.  I altered it a bit.  I used some brown sugar, I love brown sugar. The original called for less pumpkin, but I hate trying to figure out what to do with the leftover, so I used the whole can.  I love how the chocolate chips compliment the bread.  I thought it may overwhelm it, but it doesn’t.  I also used pecans instead of walnuts.  I’m not a fan of the walnut and I usually buy a large bag of pecans from either Costco or GFS and keep it in the freezer.  I do the same thing with pecans.

Oh, and I’ve made it enough times to know that if you don’t have mini chocolate chips, that’s okay.  My pantry is stocked with various sized chocolate chips and this recipe is forgiving in that regard.  This would be perfect as a muffin, too or as a mini loaf to give away during the holidays.  I love to give out backed goods during that time and those disposable mini loaves are perfect for this.

Pumpkin Bread

  • 1/2 C Brown Sugar
  • 1/2 C Sugar
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • 1-14 oz can Pumpkin
  • 1 1/2 C Flour
  • 1/4 t Salt
  • 1/2 t Cinnamon
  • 1/2 t Ground Cloves
  • 1/2 t Nutmeg
  • 1/4 t Allspice
  • 1/4 C Pecans, chopped
  • 1/2 C Chocolate Chips

In a large bowl, mix all ingredients except the nuts and chocolate chips with an electric mixer.  Stir in the nuts and chips.  Pour the batter into a prepared pan.

Bake for one hour in a preheated 350 degree oven, or until the center springs back when lightly touched.

Makes one loaf.

P.S. Thanks Allison for sharing your recipes!  Keep ’em coming.

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OMG It’s Pumpkin

October 22, 2011

We love cinnamon rolls.  I make them a few times a year, keep them in the freezer and then reheat them for a quick morning treat about once a month.  I even give them away at Christmas.  There’s nothing like the smell of cinnamon rolls while they bake in the oven, especially on Christmas morning.

But it’s also the time of the year when I obsess over pumpkin: pumpkin whoopie pies, pumpkin pie, pumpkin roll, pumpkin muffin donuts are just a few of the things I love to make.  I saw this recipe for pumpkin cinnamon rolls and I knew that I had to make it.  The recipe needed to be altered due to the fact that I no longer have a bread machine, plus I doubled it to so that I wouldn’t have any leftover canned pumpkin.

All I can say is wow!  This is so good.  It’s an unexpected twist on a favorite.  I’m looking forward to enjoying this for breakfast the morning of Thanksgiving, too.  It’s a perfect make ahead dish that will really get you in the mood for fall.

If you do plan to freeze them, ice them and then wap them in Saran and then foil.  Reheat them in the oven at 350 degrees for about 10 minutes if thawed and about 20-25 minutes if frozen.  You’ll know they’re ready to take out of the oven once you start to smell the cinnamon.  Just keep an eye on them, you don’t want them to dry out, you’re just re-heating them!

Pumpkin Cinnamon Rolls

  • Dough:
  • 1  C Milk
  • 4 1/2 t Dry Yeast (two packets)
  • 2 Eggs, beaten
  • 1-14 oz can Pumpkin
  • 2 T Butter
  • 6 1/2 C Flour
  • 1 C Brown Sugar
  • 2 t Salt
  • 1 1/2 t Cinnamon
  • 1/2 t Ground Ginger
  • 1/2 t Nutmeg
  • Filling:
  • 1/2 C Butter, melted
  • 1 C Brown Sugar
  • 4 t Cinnamon
  • 1 t Nutmeg
  • 1 t Ground Ginger
  • 1 t Allspice
  • Frosting:
  • 8 oz Cream Cheese, softened
  • 1/2 C Butter, softened
  • 1/2 C Maple Syrup
  • 1 t Vanilla
  • 4 C Powdered Sugar
  • 1/2 t Pumpkin Pie Spice

Combine the milk, butter and sugar in a sauce pan.  Scald the milk mixture.  Set aside for about 25-30 minutes.  Add the dry yeast  to the milk mixture and let it set for a minute.  Add the eggs, flour, salt, cinnamon, ginger, nutmeg, and pumpkin to the yeast mixture.  Blend well, the dough will be tacky.  Place the dough in a greased bowl, cover with a damp towel and let rise for an hour.

Generously flour the counter, place half of the dough on the counter and knead slightly.  Roll the dough into a 9×12 rectangle.  Combine the brown sugar, cinnamon, nutmeg, ginger and allspice in a small bowl.  Using your hands, spread some of the melted butter on the dough to cover , then add half of the brown sugar mixture.  Starting from longest side of the dough, tightly roll the dough toward you making sure to seal it once you have finished rolling it.  Use a sharp knife and cut the dough into 1 to 1 1/2 inch pieces.  Using some of the melted butter grease your pan(s).  I use the round aluminum cake pans, but use whatever you feel comfortable with.  I like the pans because they are easy to freeze, they allow for about 8 rolls and they are easy to give away.  Repeat with remaining dough.

Cover and let rise again for another hour.  Bake in a 375 degree oven for 20 minutes, or until golden brown.

While they are baking, make the frosting.  Cream the butter and cream cheese together.  Add the syrup, vanilla, pumpkin pie spice and powdered sugar.  Spread over the warm rolls.

This makes 4 pans of cinnamon rolls.

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