Pumpkin Pull-Apart Bread

In bowl of a stand mixer, add 3/4 cup warm milk, sprinkle top with 1/2 Tbsp yeast and let sit for 7 min.

Whisk in 1/2 cup flour and 2 Tbsp sugar then whisk in 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm oven for 25-30 min or at room temp 35-45 min. It will be puffy.

Whisk in 1 egg, 1 Tbsp melted butter, remaining 2 Tbsp sugar, and 1/2 tsp salt.

Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate). Knead on speed 2 for 10 min. Cover with plastic wrap and let rise in a warm oven for 1 hour or at room temp 2 hours. Dough should double in size.

Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 16″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Stir together 1/4 cup brown sugar, 1 Tbsp cinnamon and 1/2 tsp pumpkin spice and sprinkle it all evenly over buttered dough.

Roll the dough up starting with the longer side, keeping a tight roll. Push ends in slightly to make them a little more uniform then slice in half. Slice both halves into 1" pieces, keeping the dough rounds connected at the base (don't cut all the way through). Butter two 9×5 bread pans with 1/2 Tbsp butter each then transfer the sliced dough halves into buttered pans, connected side down. Gently pull the sliced rounds into opposite directions to create a layered effect. Cover with plastic and let rise in a warm oven for 30-45 min or at room temp for 1 to 1 1/2 hours or until puffy.

Brush each loaf with 1/2 Tbsp melted butter and bake at 350°F for 22-25 min. Let bread cool in pan 10 min then apply glaze generously over the top of each loaf while inside the pan.

Stir together the glaze ingredients, adding cream to reach desired consistency. Pour/spread generously over your two warm pumpkin loaves.