Satisfy your fall cravings with our mouthwatering pumpkin bread.
- 1/2 recipe Pumpkin Brioche (recipe below)
- 1 cup granulated sugar
- 2 tsp. ground cinnamon
- 2 ounces unsalted butter, melted until browned
APPLE CIDER WHISKEY GLAZE:
- 1 ½ cups powdered sugar
- 4 TBSP apple cider (you can use boiled cider for concentrated flavor)
- 2 tsp. whiskey
For the Sponge:
- ¼ cup whole milk, at room temperature
- 2½ tsp. active dry yeast (I used Red Star Yeast Platinum)
- 1 cup pumpkin puree
- 1/3 cup sugar
- 1 cup bread flour
- 5 cups bread flour
- 2 tsp. salt
- 6 large eggs, lightly beaten
- ½ lb. (2 sticks) unsalted butter, softened
FOR THE SPONGE:
- Combine the milk and yeast in the bowl of a standing mixer fitted with a paddle attachment and whisk until the yeast is dissolved.
- Let stand for 5 minutes, then stir in the pumpkin puree, sugar, and flour, forming a thick batter.
- Cover with plastic film and let rest in a warm environment until bubbles form, 30-40 minutes.
- Add the flour and salt to the sponge, then add the eggs.
- Mix on low speed for 2 minutes, or until the eggs are absorbed.
- Increase speed to medium and knead the dough for 5 minutes.
- The dough will begin to slap around. Hold on to the mixer when necessary.
- On medium-low speed, add the butter, 2 tbsp at a time.
- Stop the mixer and scrape down the sides of the bowl occasionally.(Recipe did not say to, but I switched to the dough hook at this point).
- Knead until the dough is shiny and smooth, about 5 minutes.
- Scrape out the dough, wash and dry the bowl, and coat it lightly with oil.
- Place dough in the oiled bowl and turn it so that the top is coated with oil.
- Cover with plastic film and let rise at room temperature until doubled in volume, about 2 hours.
- After the dough has doubled in volume, press down to deflate, folding one half into the other. Cover with plastic film and refrigerate for at least 4 hours or overnight. This is the second rise.
- Remove brioche dough (that has chilled overnight) from the fridge. Remember you are using only HALF the batch. So save the other for cinnamon rolls or just bread.
- Whisk together the sugar and cinnamon for the filling. Set aside.
- Melt 2 ounces of butter until browned. Set aside.
- Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
- Deflate the risen dough and knead about 2 tablespoons of flour into the dough.
- Cover with a clean kitchen towel and let rest for 5 minutes.
- On a lightly-floured work surface, use a rolling pin to roll the dough out.
- The dough should be 12-inches tall and about 20-inches long.
- If you can’t get the dough to 20-inches long…that’s okay. Just roll it as large as the dough will go.
- Use a pastry brush to spread melted butter across all of the dough.
- Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
- Slice the dough vertically, into six equal-sized strips.
- Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
- Layer the dough squares in the loaf pan like a flip-book.
- Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
- Place a rack in the center of the oven and preheat to 350 degrees F.
- Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.
- The top may be lightly-browned, but the center may still be raw so a nice, dark, golden brown will ensure that the center is cooked as well.
- Place the powdered sugar in a medium bowl and slowly stir in the cider and whiskey, a little at a time, to make a smooth, pourable glaze.