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Thursday, September 20, 2012

Pumpkin Pull Apart Loaf


It's no surprise I started blogging in the fall, I love fall.  I love the weather, I love just wearing jeans and a cozy sweater. I love the prettiness of the changing colours, apple picking, fall desserts, any fall food.  Fall also means my birthday, my hubby's birthday and soon to be baby's birthday!   Fall also means a lead up to Christmas, which just gets me giddy.   I heard a small clip of one of Michael Buble's Christmas songs on the radio two weeks ago and I swear my heart just filled with joy.

The funny thing is fall has hit and I have no clothes for it.   I was trying to avoid spending money on a lot of maternity clothes and I have been able to get away with some old navy skirts and most of my regular shirts and sweaters up until now.  I am slowly reaching at point where that is not going to work as it seems in these last 8 weeks my clothing selection is diminishing.  Luckily a friend gave me some of her mat clothes and I happen to find three pairs of pants in the box this week that should hopefully get me through work and the fall.   I am still running out of tops and I have no real jacket that will completely button up but at least my legs will be warm.  I am heading to the states with my sister shortly for some shopping so I am crossing my fingers I can find a good sweaters to get me through the next two months.

Can I tell you I have wanted to make this loaf for probably a year now?  It has been on my list and I have been just waiting for fall to come back. Not that I need fall for pumpkin items, it just suits it better.  Pumpkin desserts of any kind (except pumpkin pie) are my favorite so I figured this would be perfect for my second blogiversary post with a great GIVEAWAY down below.

Pumpkin Pull Apart Loaf

INGREDIENTS:

  • 1 1/2 tsp active dry yeast
  • 2 tbsp water (100F)
  • 1/2 cup rolled oats
  • 1 3/4 cup unbleached all purpose
  • 1/4 cup buttermilk
  • 1/4 cup butter, melted and slightly cooled
  • 2/3 cup pumpkin
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 egg

Topping/Filling
  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tbsp maple syrup

INSTRUCTIONS:
1) Place yeast into the water with a pinch or so of granulated sugar.   Let sit and allow yeast to bloom, it will expand and bubble and smell wonderful. 
2) Process oats in a mini food processor and until flour like consistency.   Combine flour and oats in a small bowl. 
3) In a large bowl add buttermilk, butter, pumpkin, brown sugar and salt.  Mix together to combine.  Add egg and mix together.


4) Add yeast/water mixture to the wet mixture and fold in. 
5) Add in flour mixture in three parts, stirring to combine.  With the last addition use your hands to combine while partially kneading to ensure all flour is incorporated and form into a nice round ball.


6) Cover with plastic wrap and place the bowl in a warm place.   I turn on my oven to 170F then turn off right away, then place the dough in the oven, allowing a bit of the heat to escape.   Let rise for 2 hours.


7)  After the 2 hours, roll out about 1/4 inch thick.  Combine the two sugars and cinnamon in the filling mixture.  Brush the dough with butter then cover with cinnamon/sugar.  Then drizzle with the maple syrup.
8) Grease a 9x13 loaf with butter. Cut into 2 - 2 1/2 squares,  doesn't need to be perfect.Stack the squares, and place them in the loaf.   It is best to do small stacks and press together.  Sprinkle the top with excess cinnamon sugar.


9) Cover the loaf with saran wrap, lightly buttered to prevent sticking and let rise and fill the pan for another 45 min.


10) Preheat the oven to 375F.   Bake for 35 minutes, dough temperature should read 200F in the center.  Let dough rest for 5 minutes, remove from pan and serve.
 If you don't want to bake it right away you can put it in the fridge over night,  just allow dough to come back to room temperature.

 Pull apart bread, monkey breads they are all just so truly delicious, especially when still warm.  I wish the pumpkin flavour was a bit stronger so I would try to increase it next time. The bread was airy and fresh, with the perfect amount of cinnamon sugar with just a hint of maple.  I could have eaten this whole loaf my self.   I think I will re-make it for a holiday breakfast.

MEG's RATING : D-EEEE-LICIOUS!


GIVEAWAY #2

To honour my 2nd year of blogging I am giving away two cookbooks.  You will get both books.

1.  The Bread Bible by Rose Levy Beranbaum

Product Details

2.  Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe



To be entered let me know which Bread you have always wanted to make or a bread you are looking to perfect.


For extra entries, do any of the following and let me know you did for each one.

1) Become a blogger follower 
2) Follow me on Twitter - @Sweettwist_Meg 
3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Sunday Sept 23 @ 11pm EST.









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