Pumpkin Pull Apart Bread Recipe 455

Steps:

• Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
• Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
• Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
• Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
• Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
• Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
• Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
• Do Ahead
• Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.

Steps:

• Preheat oven to 350 F. Grease or spray an 8x4" loaf pan with cooking spray. (A cheap disposable pan works best). In a medium bowl, mix together the pumpkin, brown sugar, spices. Stir in the pecans. Set aside. Lightly flour a work surface; roll out pizza dough into a large rectangle. Brush the melted butter over the dough (or just use a spoon to spread it out). Spread the pumpkin mixture evenly over the dough. Using a pizza cutter, starting on a long side cut the dough lengthwise into 3 long strips, and then crosswise into 6 strips- creating small rectangles. Stand your loaf pan vertically on one end then stack dough pieces. (To keep my loaf pan upright, I stood it up vertically inside a pot). When all pieces are in, give the pan a little shake pan so that it fully fills the pan. Bake for 35-40 minutes. Cool for 10 minutes on a wire rack then remove from pan onto a serving dish. To serve, drizzle with caramel sauce then pull you off a sticky slab and enjoy! It's finger-lickin' good!!