Pumpkin Spice Pull-Apart Loaf with Cream cheese frosting
- 1 loaf
- 35 min
Grease and line a
9″ x 5” loaf pan with parchment paper, set aside.
yeast, sugar and salt in bowl of stand mixer with beater attachment. In a microwave safe bowl, warm the milk and
butter, microwave on HIGH in 15-second increments until very warm, but not hot
to the touch (120º to 130ºF, butter does not need to be completely melted), add
to dry ingredients, begin mixing on low speed, then add in the pumpkin pie
filling and beaten egg, beat until combined 2 minutes. Switch to dough hook and knead the dough for 5 minutes on low speed. Transfer dough
to a lightly greased bowl and let rise covered until doubled in size – about 45
minutes, up to 2 hours depending on how warm your kitchen is.
Once doubled in
size, turn dough out onto lightly floured surface, roll into a 16″x 12” rectangle
with the long side facing you. Spread
dough with softened butter. In a bowl
mix the brown sugar, cinnamon, nutmeg and cloves together, sprinkle evenly on
top of butter layer. Cut the 16” (long
side) into 4- 4” wide strips, stack strips on top of each other, cut the stack
into 6 equal strips, about 2” wide each. You’ll be left with stacks of 4”x 2”
wide pieces, arrange stacks in your loaf pan standing upright. Cover and let rise until doubled in size.
Place pan on
middle rack in preheated 350°F oven and bake for 30 minutes or until golden
brown. Remove from pan and cool on wire
rack for 5 minutes.
ingredients in a small bowl, beat until smooth, drizzle over warm loaf.
warm. Keeps for a couple days when
leftovers are wrapped well.