Lavon and Miss NiNi talk about preparing for the Thanksgiving season and discuss a recipe that finds a different way to use pumpkin.

PUMPKIN CINNAMON PULL-APART LOAF

adapted from Better Home & Gardens Fall Baking

Ingredients for Bread:

• ¾ c. milk
• 1 pkg. active dry yeast (One 0.25-ounce package of active dry yeast is equal to 2 1/4 teaspoons of yeast)
• 1 c. canned pumpkin, divided
• 3 T. butter, melted
• 2 T. granulated sugar
• 1 egg yolk
• 1 t. salt
• 3 c. all-purpose flour
• 3 T. butter, melted
• ¾ c. brown sugar
• 1 T. ground cinnamon

CHOOSE ONE OF THESE GLAZE RECIPES FOR DRIZZLING

Ingredients for Cinnamon Glaze:

• 1 c. powdered sugar
• ½ t. ground cinnamon
• ½ t. vanilla extract
• 1 T. milk

Ingredients for Buttered Rum Glaze:

• 2 T. butter
• 2 T. brown sugar
• 1-1/2 T. milk
• ¾ c. powdered sugar
• 1 T. Rum or 1 t. rum flavoring

Method for Bread:

In a small saucepan, heat milk just until warm (105-155 degrees F). In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5-10 minutes or until foamy. Add ½ c. pumpkin, 3 T. melted butter, granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth). Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (Or to make right away, cover and let rise in a warm place for 45-60 minutes or until double in size.)

HINT: This beautiful golden dough can easily be made in the bread machine by using the dough cycle. Follow the manufacturer’s instructions. Then proceed according to the recipe to finish preparing the loaf for baking. I made the dough in my Zojirushi bread machine which is designed to make a 1-1/2 to 2-lb. loaf.

While the dough is rising, spray all inside edges of a 9 x 5 x 3-inch loaf pan with nonstick spray.

Make pumpkin filling by stirring together remaining ½ c. pumpkin and 3 T. melted butter.

Roll dough into a 20 x 12-inch rectangle. Spread pumpkin filling over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling.

Cut dough rectangle crosswise into five 12 x 4-inch strips. Stack strips, then cut six 4-x 2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.

Preheat oven to 350 degrees Fahrenheit. Bake 35 min. or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool about 15 minutes. Remove loaf from pan and turn right-side up on cooling rack. Allow to completely cool.

While the loaf is cooling, prepare glaze. Drizzle with Cinnamon Glaze or Buttered Rum Glaze. Cool 20 minutes more.

Method for Cinnamon Glaze:

Stir together powdered sugar, cinnamon, vanilla, and milk. If needed, add additional 1 T. milk. Drizzle over bread.

Method for Butter Rum Glaze:

Melt together butter, brown sugar, and milk. Stir in rum or rum flavoring. Add powdered sugar and whisk together until incorporated. Drizzle over bread.

Yields: 12 servings.

Miss NiNi

NOTE FROM Miss NiNi: My loaf was glazed with the Butter Rum Glaze which I thought added a complementary flavor to the cinnamon-sugar mixture. Note of caution though: Be sure to allow the bread to cool in the pan for the full length of time. Otherwise, it might pull itself apart in the “unpanning” process. To see photos of Miss NiNi preparing this bread, go to http://missnini.com/?cat=3 and view my blog post of Nov. 2, 2015.

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