My cousin sent me this recipe found at the blog sunny side up. I knew immediately when I saw the recipe that I wanted to try it. If you haven’t seen Jessica’s blog before, you should check it out. You won’t be disappointed.
Jessica’s recipe reminded me a lot of the gorilla bread my mom made last year when I was visiting, so I put this bread in a bundt pan added a bunch more butter to it and renamed it Pumpkin Gorilla Bread. My dad and I couldn’t stop eating it.
- 4 T. butter
- 1/2 c. whipping cream
- 1/4 c. white sugar
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 3/4 c. pumpkin puree
- 1/2 c. sour cream
- 1 tsp salt
- 3 c. bread flour
- 2 c. granulated sugar
- 4 tsp. ground cinnamon
- 1 tsp. fresh ground nutmeg
- 1 c. butter, divided
- 4 T. butter
- 1/4 c. brown sugar
- 3 T. whipping cream
- 1 c. powdered sugar
- 1 tsp. rum bakery emulsion or rum extract
- In a saucepan over medium-low heat, brown 4 tablespoons of butter, letting it bubble up and turn a dark golden brown. Once browned, remove the pan and slowly and carefully add the cream (to prevent clumping from adding cold cream to hot butter – you can also heat up the cream first to avoid clumping).
- Pour the cream and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is about 100 to 110 degrees F. Once it has reached the specified temperature, add the yeast and 1/4 cup of sugar and allow to proof. (The mixture should foam and become cloudy – this could take between 5 to 10 minutes and is not easy to spot when you’re proofing yeast in cream and butter. I waited 10 minutes and then continued.)
- Then add the pumpkin, sour cream, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
- Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60 to 90 minutes or until doubled in size.
- While dough is rising, brown another 1/2 cup of butter. Let cool. In a bowl mix together the sugar, cinnamon, and nutmeg and mix well. Grease a bundt pan and set aside.
- When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for several times. Roll dough into a 20×12 inch rectangle-ish shape. Cut the rectangle into 5 or 6 strips. Cut the strips into 6 or 8 smaller strips.
- Dip the strips into the butter and coat both sides. Then dip into the cinnamon sugar mixture and begin layering into the bundt pan. Cover the pan with a clean towel and let rise for approximately 45 minutes.
- Preheat your oven to 350 degrees. While preheating the oven, brown an additional 1/2 cup of butter. After dough in the pan has risen, pour the remaining half cup of butter over the strips of dough in the pan. Bake for 30 to 40 minutes or until top is a very deep golden brown. Let cool 10 minutes in the pan and prepare glaze.
- To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
- Our a bit of the glaze out onto the plate in which you plan to turn out the bread. (I did mine in a ring.) After the bread has cooled for 10 minutes, carefully turn out the bread onto the ring of glaze. Immediately pour remaining glaze over the top of the bread.
I think this bread is probably excellent without the glaze, thanks to all the butter in it. But the glaze makes it extra decadent and extra special. I added extra butter before baking it (the extra butter is reflected in the above recipe) because it looked dry. I was afraid the bread wouldn’t come out in a molded shape if I baked it dry as it was. Besides is there any such thing as too much butter?