Pull-Apart Pumpkin Bread

Directions

1. 1
   Brown 2 tablespoons of butter over medium-high heat.
2. 2
   Remove from heat and add room temperature milk, return to stove and heat through.
3. 3
   Poor milk and butter into the stand mixer.
4. 4
   Allow to cool to a warm temperature.
5. 5
   Add yeast and 1/4 cup of sugar.
6. 6
   Allow to proof.
7. 7
   Add pumpkin, salt and 1 cup of flour.
8. 8
   Stir using hook attachment until combined.
9. 9
   Add 1/2 cup of flour at a time.
10. 10
    Knead for 6 minutes, until dough is smooth, elastic, and slightly sticky.
11. 11
    And extra flour 1 tablespoon at a time if needed.
12. 12
    Allow dough to rise in a lightly oiled bowl (in a warm place) for 60-90 minutes.
13. 13
    Dough should double in size.
14. 14
    While rising, brown 2 tablespoons of butter.
15. 15
    Mix 1 cup of granulated sugar and pumpkin pie spice.
16. 16
    Grease and flour a 9x5 loaf pan and set aside.
17. 17
    Once dough has doubled in size, punch it down and flop out onto a clean floured surface.
18. 18
    Knead with hands for 1-2 minutes.
19. 19
    Roll dough into a 20x12 inch rectangle.
20. 20
    Brush dough with butter.
21. 21
    Sprinkle with sugar mixture and press into dough with palms of hand.
22. 22
    Cut the rectangle into 6 even strips.
23. 23
    Lay strips on top of each other and cut each strip into 6 even pieces.
24. 24
    Stack strips vertically into the loaf pan.
25. 25
    Cover the pan with a clean towel and let rise for 30-45 minutes.
26. 26
    While rising, preheat oven to 350 degrees.
27. 27
    After rising in pan, bake for 30-40 minutes or until top is a very deep golden brown.
28. 28
    For Glaze, heat the butter, milk, and brown sugar in a small saucepan.
29. 29
    Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.