I'm on a pull-apart bread Rampage!

Pumpkin, Bourbon cream and roasted pecan pull apart bread I howsweeteats.com "width =" 668 "height =" 894 "/>

And maybe a pumpkin rampage And therefore pulls a pumpkin apart bread rampage

Guys, what is so funny about that I could look after pecans. Pumpkin in sweet dishes is so exaggerated. But this combination with the Bourbon cream?

O

M

G

I'm all over. Done for There should be no more.

This is one of my favorite things to eat now. For ever

 Pumpkin, bourbon cream and roasted pecan pull apart bread I howsweeteats.com "width=" 647 "height=" 920 "/> < />
<p> A few weeks ago, when I shared this fried garlic, I parted the bread, I told you I made three loaves for the coming seasons. I have no idea why expanded bread is so good why there is so much more satisfaction than saying make a quick bread or muffins or something with the same flavor combo. Maybe it's because you know the work that's going in, so you'll really enjoy the tail of it? </p>
<p> Ha. </p>
<p> I like it. </p>
</p>
<p> <img class=  Pumpkin, bourbon cream and roasted pecan pull apart bread I howsweeteats.com "width=" 668 "height=" 901 "/> 

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Pumpkin, Bourbon Cream and Roasted Pecan Pull Apart Bread

Ingredients:

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/4 teaspoon active dry yeast
  • 1/3 cup of milk (whole or 2%)
  • 1/4 cup of unsalted butter
  • 1/4 cup of water
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup squash pumpkin
  • This item is not in stock and must be reordered.

  • 2 teaspoons pumpkin cake spice
  • 1/2 teaspoon cinnamon

Filling

  • 6 tablespoons unsalted butter
  • 3 tablespoons Kürbispüree
  • This item is not in stock and must be reordered.

  • 1/2 cup of brown sugar
  • 1 1/2 teaspoon cinnamon

Bourbon cream icing

  • 1/2 cup Bourbon
  • 2 cups of powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup of pecans
  • This item is not in stock and must be reordered.

How to get there:

In the bowl of your electric mixer we stir 2 cups of flour, sugar and yeast.

Place the milk and butter in a small cooking pot and heat on low heat until the butter melts. Remove from heat and allow to sit for 2 to 3 minutes, then stir in water and vanilla extract. When the dough hook is attached to your mixer, stir the milk and butter mixture. Add the salt and the pumpkin puree, beat well after each addition. Beat in the spices. The dough becomes very sticky! Add the remaining 1 cup of flour gradually and simmer for another 2 to 3 minutes until the dough comes together again. It should still be very sticky. Place it in a well-oiled bowl and cover with a towel. Leave it in a warm place for 1 hour to get up.

After an hour, beat down the dough and turn it onto a floured surface. Roll it into a large rectangle, about 12 × 20 inches, if possible. Add the filling: cut the melted butter and pumpkin together. Brush the dough with the melted butter pumpkin mixture, cover with the sugar and cinnamon. Use a pizza cutter to cut the dough into 5 strips from top to bottom – in the longitudinal direction. Stack the 5 strips together, then cut them into 6 sets of squares.

A 9 x 5 loaf pan with a melted butter Place the dough, cut the side down, into the loaf pan, squeeze it together. Cover with plastic film and warm again for 45 minutes

Preheat the oven to 350 degrees. Place the pan in the oven and bake the bread for 35 to 40 minutes until the top is golden brown and set. Remove and allow to cool for 10 minutes, then gently add the bread to a flat surface. Cover with the Bourbon icing and the pecans and serve immediately!

Bourbon cream icing

Place the bourbon in a pot and heat at medium heat. Cook until it is reduced by about half, so you are left with 1/4 cup of Bourbon. Beat the bourbon, sugar and vanilla until a smooth glaze forms. Pour it over the bread while it is still warm

To toast the pecans (which can be quite ahead of time, like a day or two), add the pecans to a non-stick pan over medium heat. Stir and occasionally throws for 5 to 6 minutes until the pecans and golden and fragrant. Remove the pecans and place them on a cutting board. Chop the pecans roughly before spreading them over the bread.

All pictures and texts © How sweetly eats .

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I appreciate you so much!

 Pumpkin, bourbon cream and roasted pecan pull apart bread I howsweeteats.com "width=" 668 "height=" 893 "/> < />
<p> Now these flavors can be my last meal. </p>
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"@type": "recipe",<br />
"name": "pumpkin, bourbon cream and roasted pecans pull apart bread",<br />
"Author": {<br />
"@Type": "Person",<br />
"name": "How sweet is eating"<br />
},<br />
"image": "https://www.howsweeteats.com/wp-content/uploads/2017/09/pumpkin-pull-apart-bread-I-howsweeteats.com-29.jpg",<br />
"datePublished": "2017-10-06",<br />
"Description":"",<br />
"totalTime": "PT3H",<br />
"recipeYield": "makes a 9×5 inch loaf",<br />
"recipeIngredient": [<br />
		“3 cups all-purpose flour”,<br />
		“1/3 cup sugar”,<br />
		“2 1/4 teaspoons active dry yeast”,<br />
		“1/3 cup milk (whole or 2%)”,<br />
		“1/4 cup unsalted butter”,<br />
		“1/4 cup water”,<br />
		“2 teaspoons vanilla extract”,<br />
		“1/4 teaspoon salt”,<br />
		“1/2 cup pumpkin puree”,<br />
		“2 teaspoons pumpkin pie spice”,<br />
		“1/2 teaspoon cinnamon”,<br />
		“6 tablespoons unsalted butter”,<br />
		“3 tablespoons pumpkin puree”,<br />
		“1/2 cup brown sugar”,<br />
		“1 1/2 teaspoons cinnamon”,<br />
		“1/2 cup bourbon”,<br />
		“2 cups powdered sugar”,<br />
		“1 teaspoon vanilla extract”,<br />
		“1/2 cup pecans”<br />
  	],<br />
"Recipe": [<br />
		“In the bowl of your electric mixer, stir together 2 cups of the flour, sugar and yeast.Place the milk and butter in a small saucepan and heat over low heat just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract. With the dough hook attached to your mixer, stir in the milk and butter mixture until combined. Add the salt and the pumpkin puree, beating well after each addition. Beat in the spices. The dough will be very sticky! Add the remaining 1 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be very sticky. Place it in a well oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.After one hour, punch the dough down and turn it out on a floured surface. Roll it into a large rectangle, about 12×20 inches if possible. Add the filling: whisk together the melted butter and pumpkin. Brush the dough with the melted butter pumpkin mixture, cover with the sugar and cinnamon. Use a pizza cutter to slice the dough into 5 strips from top to bottom – lengthwise. Stack the 5 strips together, then cut them into 6 sets of squares.Brush a 9×5 loaf pan liberally with melted butter. Place the dough, cut side down, into the loaf pan, pressing it together. Cover with plastic wrap and let rise in a warm place again for 45 minutes.Preheat the oven to 350 degrees F. Place the pan in the oven and bake the bread for 35 to 40 minutes, until the top is golden brown and set. Remove and let cool for 10 minutes, then gently turn the bread out onto a flat surface. Cover with the bourbon icing and pecans and serve immediately!bourbon cream icingPlace the bourbon in a saucepan and heat over medium-low heat. Cook until it reduces by about half, so you’re left with 1/4 cup of bourbon. Whisk together the bourbon, sugar and vanilla until a smooth glaze forms. Pour it over the bread while it’s still warmTo toast the pecans (you can totally do this ahead of time, like a day or two), add the pecans to a nonstick skillet over medium heat. Stir and toss occasionally for 5 to 6 minutes until the pecans and golden and fragrant. Remove the pecans and place them on a cutting board. Chop the pecans coarsely before sprinkling them over the bread.”<br />
	]<br />
}</p>
<p> The Post Pumpkin, Bourbon Cream and Roasted Pecan Pull Apart Bread. first appeared as sweet food. </p>
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<p>SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY<br />
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS</p>
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