Sticky Pumpkin Pull-Apart Loaf Recipe
This loaf makes a nice centerpiece for a fall brunch. If you prefer, you can omit the frosted stem and green leaves and tendrils and opt for a plain frosting glaze. You may also bake it in two standard loaf pans rather than the Bundt pan. Either way, the loaf is sticky, sweet, gooey and flavorful; it's reminiscent of freshly baked sticky buns, and makes a perfect brunch dessert. If you are planning on a Halloween BOO-ffet, Sticky Pumpkin Pull-Apart Loaf is a delicious, non-scary dessert that will be devoured by witches, ghouls, and goblins quickly.
1 cup water
1 cup pumpkin puree, (not pumpkin pie mix)
1/4 cup powdered milk
1 1/2 teaspoons salt
1/3 cup brown sugar
3 tablespoons butter
3 1/2 cups flour
1 cup melted butter
1 teaspoon orange gel paste food coloring
2 cups brown sugar
2 teaspoons English Mixed Spice, or pumpkin pie spice
1/2 teaspoon cinnamon
1 cup chopped walnuts
1 cup vanilla frosting
green paste food coloring
1 unfilled ice cream cone (cake cone)
- Measure the dough ingredients into the pan of an automatic bread machine.
- Set the machine to the dough setting and start. Check the dough after about 5 minutes; it should form a soft ball. If the ball is too soft and doesn't hold it's shape, add a little more flour; if the ball is too stiff, add a little more water and start the cycle over.
- When the cycle is finished, transfer the dough to a lightly floured surface.
- Pat the dough to a rectangle, cut the rectangle into 16 pieces, then cut each piece into 8 pieces; transfer the dough pieces to a large bowl.
- Mix the butter and food coloring; pour over the dough pieces.
- Sprinkle the dough pieces with the brown sugar, mixed spice, cinnamon, and walnuts.
- Mix well, and make sure all dough pieces are covered.
- Spray a standard Bundt pan (10" - 12 cup capacity) with non-stick spray.
- Arrange the coated dough pieces evenly in the pan.
- Cover loosely with a kitchen towel and let rise until the dough pieces are at least an inch above the rim of the pan.
- Heat the oven to 350°.
- Place a large baking sheet on a bottom rack of the oven (to catch any drips from the Bundt pan).
- When the dough has risen, place the pan in the oven; bake 40-50 minutes or until golden brown.
- Meanwhile, mix the frosting with enough food coloring to make it a bright leaf green; frost the ice cream cone.
- Place the remaining frosting in a decorating bag with a plain tip or a plastic bag with the corner snipped; set aside.
- When the loaf is done, remove from the oven and invert onto a cooling rack; cool thoroughly.
- Place the loaf on a serving platter and place the frosted ice cream cone in the center for a stem.
- Pipe leaf shapes and tendrils around the loaf. If the loaf is still a little warm, the frosting will run, but it will still taste good.
Amount Per Serving
Calories 266 Calories from Fat 121
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 28 mg
Sodium 259 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g
Vitamin A 53% Vitamin C 1% Calcium 0% Iron 5%
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