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Pumpkin Spice Pull-Apart Loaf with Cream cheese frosting

  • Intermediate
  • 1 loaf
  • 35 min
Baking Success Or Baking Mess

Ingredients

For the dough
2 ¾ cups all-purpose flour
1 (8g) packet Fleischmann's® Quick Rise Yeast
2 tablespoons brown sugar
1 teaspoon salt
½ cup milk
2 tablespoons unsalted butter
½ cup pumpkin pie filling
1 egg, beaten
Filling
4 tablespoons butter, softened
1/3 cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Frosting
2 tablespoons cream cheese, softened
1 ¼ cups icing sugar
1 teaspoon ground cinnamon
2 tablespoons milk
2 tablespoons pecans, chopped (optional)

Instructions

Grease and line a

9″ x 5” loaf pan with parchment paper, set aside.


Combine flour,

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.


Combine frosting

ingredients in a small bowl, beat until smooth, drizzle over warm loaf.


Best served

warm. Keeps for a couple days when

leftovers are wrapped well.


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