Blog Rewind - Pumpkin Yeast Bread 3 Ways

It's hard to believe I wrote this three years ago, but with Fall in the air, it seems like a good time to bring it back. Here's a repost from October 2011:



One batch of bread dough, three different-yet-similar final breads. Brace yourself for a post of epic proportions. I'm not even kidding. This thing is LOOOONG. Ready? OK, good. Let's get to it.

I'll keep the words to a minimum because 1) I took a ridiculous amount of pictures so they'll take up a ton space and 2) let's face it, you'd *rather* look at (mostly) pretty pictures {I apologize in advance for the large number of blurry pics} and get to the good stuff, anyway — the recipes!

Let's start with the base — the dough.



It's vigorous. I hope you've got a big bowl.
("I hope you've got a big trunk, 'cause I'm gonna put my BIKE in it." Name that movie.)


Pumpkin Yeast Bread
adapted from King Arthur Flour

Ingredients
1/2 cup warm water
2 Tbsp SAF instant yeast or 2 packets of rapid rise yeast
2/3 cup warm (NOT HOT) whole milk (or 2%)
2 large eggs, beaten
1-1/2 cups canned pumpkin (This is *almost* the entire 15oz can. I was tempted to just use it all. If you do, you'll just need to adjust the amount of flour needed.)
2 Tbsp vegetable oil
1/2 cup dark brown sugar (can use light if you want, I just wanted a more robust flavor)
2 tsp salt
1 Tbsp cinnamon*
1/2 heaping tsp ginger*
1/2 tsp cardamom*
1/4 - 1/2 tsp ground cloves*
1/8 tsp nutmeg*
4 cups bread flour
2+ cups whole wheat flour

*I'm very willy-nilly with my spices. I just sort of toss them in until it seems like the right amount, so these measurements are approximate. I know, not exactly helpful. Use what YOU like and how much you like. Remember this makes 2 LARGE or three good-size loaves, so what might seem like too much probably isn't. I LOVE cinnamon so I tend to go crazy with it. Disclaimer over.

Directions
In bowl of stand mixer, add 4 cups of bread flour, yeast, salt, spices. Mix until blended. Add water, milk, eggs, pumpkin, oil, and sugar. Beat well about 2 minutes. Add whole wheat flour, 1/4 cup at a time until the dough comes together and switch to the dough hook. Knead until the dough clears the sides (you'll need to scrape them down once or twice) adding just a little bit of flour at a time. The dough will eventually clear the bottom as well. The dough should be slightly tacky but not sticky and should be fairly smooth. This will take about 10 minutes all told.

Put dough in a large, oiled bowl, turning once to coat. Cover with plastic wrap (spray the wrap with oil so that the dough won't stick when it BLOWS UP. *ahem*) and put it in a warm spot to blow up double, about 1 hour.

Get ready for the FUN to begin.

* * * * * * * * * * * * * * * * * * * * * * *



I divided this beast into three pieces, each weighing in around 20.5 ounces.

With the first piece, I made the easiest of the three — pull-apart bread. (Keep the other two covered while you work so they don't dry out.)



Roll, slather, cut, layer, cut, stack, put in pan. Wait....



Told you it was vigorous. Here's the pan of pull-apart bread after about 45min to an hour. HUGE and ready for the oven.



Oh, gracious. Would you LOOK at the bottom of that bread. Dreamy.



And here's the crunchy, sweet, cinnamon-y top. Equally dreamy.

Pumpkin Pull-Apart Bread
Ingredients
1/3 pumpkin bread dough
1/4 cup brown sugar, loosely packed
1/4 cup granulated sugar
2 tsp cinnamon
6 Tbsp butter, melted, divided

Directions
Preheat oven to 350°F. Spray loaf pan with cooking spray, coating entire inside.
Using 1/3 of the pumpkin dough, pat into rectangle and roll out to approximately 18" x 10" or thereabouts. Mix together sugars and cinnamon in small bowl. Spread about 4 Tbsp of the melted butter over dough and cover completely with sugar mixture, reserving a tablespoon or two for topping.

Cut in half lengthwise and stack the two strips. Cut stacked strips in 2" sections. Stack these and place in well greased loaf pan. Drizzle remaining butter over the loaf and sprinkle reserved sugar over the top. Cover with plastic wrap and let rise until top crest the pan about 1/2" to 1", about 45 minutes.

Bake approximately 30-40 minutes, until internal temp of bread is 190°F. Top will get dark. Cover after 20 minutes to prevent it from burning or getting too dark.

Remove from oven and let rest on wire rack just a minute or two. Run knife around edges of pan to make sure it's not sticking, then turn out onto foil or parchment paper. Let it sit there for a minute or so to let the gooey goodness distribute a bit.  Flip again so the top is upright. Let cool slightly (5-10 minutes) before diving in. The sugar will be HOT and basically like caramel (oh, yeah) so it's easy to burn your fingers if you start devouring immediately. It'll be worth the wait.

* * * * * * * * * * * * * * * * * * * * * * *

Next up: Monkey Bread. But not just any old monkey bread. Oh, no. This is...

Cream Cheese Stuffed Pumpkin Monkey Bread

Did you're eyes just flutter and roll to the back of your head like you were going to pass out? It's ok. Mine did when I had the idea for this, then it was all I could do not to laugh like a mad scientist. "EUREKA! Bwah HA HA HAAAAAA!" *drumming tips of fingers together* I was just sure it was going to be amazing. I was right.

You're going to mix up a block of cream cheese with powdered sugar and spices.



Then you roll out the dough in no particular size, just roll it to about 1/4" thickness but no more than that. Thinner is ok.



Then cut into 1-1/2" to 2" squares. Cover most of the dough, then get to work. I'm not going to lie. This is time consuming, but oh so worth it.



Shape...



Dunk...



And repeat with all of the dough. Put in a greased bundt pan, cover and let rise...




Bake...



Nearly pass out again when you turn this out onto a serving plate...



Then bliss out when you take your first bite...



It's best cooled to warm-not-hot. So, if you can resist, let it sit about 30 minutes.



Cream Cheese Stuffed Pumpkin Monkey Bread
Ingredients
Filling
8oz (1 pkg) cream cheese
1 cup powdered sugar
1 heaping tsp cinnamon

Coating
1/3 pumpkin bread dough
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp cinnamon
dash nutmeg
any other spices you like - ginger, cloves, cardamom - go crazy
1 stick butter, melted

Directions
Spray bundt pan with cooking spray, coating entire insides well.
Filling: In medium bowl mix all ingredients until smooth. I used my hand mixer, but you can mix by hand with a spoon, just make sure the cream cheese is room temp - it'll be easier that way.
Coating: Melt butter in small bowl. Mix sugars and spices in another small bowl. Grab a slotted spoon and a large regular spoon.
Roll dough to approx 1/4" thick but not more than that. Thinner is ok. Cut into squares, covering dough as you work. Place a dollop of cream cheese mixture in the center of the square then pull edges of dough around the filling, sealing as best you can. Roll into smooth-ish ball shape and put in butter. Scoop out with slotted spoon and tap on edge of bowl to drain excess. Drop into sugar bowl, turning to coat with regular spoon. Place in prepared bundt pan. Repeat with remaining dough layering the coated pieces as you go. You'll end up with extra cream cheese, butter and sugar mix. No worries. You'll use them in the next bread. OR if you're only making this bread, save them to slather on pancakes or toast!

Drizzle a little bit of butter over the pan of dough and sprinkle on a bit more sugar, too. Cover and let rise about 45 min.

Bake in 350°F oven 40-45 minutes or until internal temp is 190°F. Cover the pan with foil if it's getting too dark.

Remove from oven and run knife around all the edges. Grab a large plate or serving platter. Place on top of the bundt pan. With one hand on the bottom of the plate and the other holding the pan (with an oven mitt or towel) flip them together keeping bundt pan on top of the plate. Let the weight of the bread pull it it from the pan. You might need to tap it a bit. Slowly pull the pan off the bread and marvel and what you've just created. TA-DA!!!

Let cool about 30 minutes before eating. I know you're not going to, but that's OK. I didn't either. But it DID taste better once it cooled a bit. Bring this to Thanksgiving or your next get together. Be prepared for the deluge of compliments and the "OMG-this-is-amazing" you'll receive.

* * * * * * * * * * * * * * * * * * * * * * *
Are you still with me? I'm so glad. We're almost done and this one is super simple because we've got everything ready to go since we're using the leftovers from the other bread(s).



Roll, slather, sprinkle, rollup, seal, plop in pan, wait...

Bake...



Realize you didn't roll the dough tightly enough...



Then shrug your shoulders and eat it anyway 'cause it's AWESOME.

Cinnamon Cream Cheese Swirl Pumpkin Bread
Basically, this is a straight up cinnamon swirl bread but you use the cream cheese mixture in place of butter. Easy peasy. So if you take away anything from this post, just try this with your favorite cinnamon swirl bread recipe. You'll thank me.

Ingredients
1/3 Pumpkin bread dough
Cinnamon Sugar mix
Cream Cheese mixture (cream cheese, powdered sugar, cinnamon)

Directions
Preheat oven to 350°F.
Spray loaf pan with cooking spray.
Roll out dough to approximately 10" x 10". Smooth cream cheese mixture over dough then evenly sprinkle cinnamon sugar mix. Roll dough pulling tightly to avoid gaping voids. Smooth edge into roll then pinch the ends to seal and tuck under. Place in greased pan, cover and let rise about 45 min or until dough crests edge of pan. Bake until internal temp is 190°F about 35-40 minutes, or until it sounds hollow when tapped on the bottom.

Remove and place on cooling rack. Immediately turn out of pan on to rack. let cool before slicing and serving. Bread will smash and mush if you try to cut it while hot. This is really good toasted and I'm guessing it would make out-of-this-world French toast. Give it a shot!

WHEW! You made it all the way through. What a trooper. If you try any (or all) of these recipes, please let me know. I'd love to hear about it in the comments or shoot me an email.


ADDENDUM: I've linked this post up to the Red Star yeast Holiday Recipe Swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.

PB&J Smoothie

The title is a bit of a monomer as there is no actually jelly in this smoothie, it's just what this particular smoothie combo tastes like. I've put peanut butter in my smoothies before, but found a new product this weekend that makes it even easier - powdered peanut butter. Who knew?

I'm sure others have seen this before, but I hadn't. It caught my eye on the top shelf of the PB selection and I just had to give it a try. I wasn't even thinking of it for smoothies at the time, but when I got home, a light bulb went off, and I had to give it a go.

It was perfect! The flavor is amazing and the easy of use can't be beat. I'm going to try it in baking, too. Ooh! And in oatmeal. So many possibilities!

A note about blending: I splurged on a Vitamix blender for myself last Christmas and absolutely love it. I bought it directly from the company website as they offer reconditioned models and were running a sale on shipping. I got mine for $299 which is still a lot of money, but considerably less than new. Keep an eye out on the site for sales, and be open to getting a reconditioned one. It's an incredible blender.

PB&J Smoothie

Please note that I don't measure anything when I make a smoothie. Dump and go is my motto - or something like that. It's a "little of this, little of that" method and generally whatever looks or sounds good at the time. I always have frozen fruit available. I don't like to use ice in my smoothies, so frozen fruit is the way to go. 

All measurements approximate. Add water as needed if it's too thick.

3/4 cup milk

1/2 cup Greek yogurt

2 tsp Powdered Peanut Butter

1/2 frozen banana

3/4 cup/handful frozen strawberries

3/4 cup frozen blueberries

1/2 tsp cinnamon (optional if you're not into cinnamon, but it tastes really good and is good for you!)

1/4 cup water (additional as needed, especially with a less powerful blender)

Optional

-Scoop protein powder

-sweetener, to taste

-big handful of spinach - you won't taste it, but it will add a ton of nutrition. Be warned-the color of your smoothie will look terrible. Purple + green = not pleasant 

Add all ingredients to blender, liquids first (although I add water last, so...)

Start on low speed, but quickly crank to high, and blend about 30 seconds (with powerful blender) or as long as it takes to get it smooth. 

Pour and enjoy! The combination of fruit and peanut butter makes you feel like a kid again, just like a PB&J sammich. Mmmmm... 

Toffee Mocha Blondies

If you want something sweet, quick and adaptable to whatever you have on hand, this is your recipe. You can even make it all in one bowl, depending on your preferences and flavor combo. I ended up using a small sauce pan and a bowl, because my theory is, if you're going to melt butter for a recipe, you might as well brown it. It means a longer prep time, though, so skip it if you're in a real time crunch. (The original recipe only calls for melted butter, not browned butter, so it's baker's choice.)

The first time I made these, I added macadamia nuts, mini chocolate chips and coconut — awesome. White chips would have been even better. I recently picked up some toffee bits, and since the browned butter adds a caramel-y flavor, I figured it would be a great add-in. I thought "toffee mocha" sounded divine, so I added semi-sweet chocolate chips and some espresso powder. Boom. Done.



Toffee Mocha Blondies
adapted from Smitten Kitchen who adapted it from Mark Bittman, How to Cook Everything
Makes 16-25 or however big you decide to cut them!

Ingredients
1 stick (4oz) butter, browned*
1 cup (200g) light brown sugar, packed
1 large egg
1 tsp vanilla extract (homemade, if you've got it!)
1 cup (130g) all-purpose flour
2 Tbsp instant espresso
1/2 cup toffee bits
3/4 cup semi-sweet chocolate chips

Directions
Preheat oven to 350°F. Spray 8" x 8" pan with cooking spray.

Cook butter in small sauce pan until fragrant and the solids at the bottom turn slightly tan. It's best to use a stainless pan so you can see the color! This will take about 5 minutes. Stir constantly. Cool 5 minutes then pour into heat resistant bowl. I use my large Pampered Chef batter bowl. Add brown sugar, stirring until all is incorporated into the butter. It will be gritty, not smooth. Add egg and vanilla and stir vigorously. Add flour, espresso, toffee bits and chocolate chips. Stir only until all dry flour is absorbed–don't over mix. Batter will be thick and greasy-looking. Spoon into prepared pan and spread evenly.



Bake 20-25 minutes depending on your oven and desired doneness. If you like gooey, go with a shorter bake time, but bake until center is set.  I baked these exactly 20 minutes. They were super gooey and seemed almost undone when warm but set up after completely cooling. If you just can't possibly wait, feel free to dig in after a brief cool-down, but I recommend waiting at least 30 minutes. The flavor will develop as they cool.



Remember, you can adapt this any way you want. Possible add-ins include coconut, cinnamon chips, peanut butter chips, white chocolate chips, any kind of nut, dried fruit, even peanut butter cups, M&Ms or other candy. Substitute any flavor extract for the vanilla. Booze, even. GO WILD!

A quick shout-out to one of my most loyal readers, Ed Wynn. Sorry it's been so long since I've posted a recipe. :)

*browning the butter is completely optional, but I love the depth of flavor it adds.

EDITED 4-25
I made these last night with regular melted butter (Browned butter - I ain't got time for that), approx 3/4 cup finely chopped pecans and approx 3/4 cup cinnamon chips. I substituted the vanilla for maple flavoring. I served it still a bit warm with a scoop of butter pecan ice cream. Holy WOW, people. It was  freaking awesome.

Chocolate Chip Coconut Coffee Cookies

I'm a fairly recent convert to coconut. Up until a year or so ago, I would have told you that I could kinda-sorta tolerate it, but hated the texture. I'm not sure what happened between then and now, but I'm pretty sure this cake began the conversion...

And this bread sealed the deal.

So when I saw Bakergirl's coconut coffee chocolate chip cookies post show up in my reader, I immediate pinned the recipe and made them the next weekend. While they were very good, I wanted to amp up the coffee flavor and make them chewier. I took her concept, combined it with my go-to CCC recipe, and came up with this. I still think the coffee flavor could be enhanced even more, but they're awesome, regardless. It's a CCC with some extra oompf, since the coffee really gives the chocolate an added boost.

I didn't have the usual shredded, sweetened coconut you find at the grocery store, but I had this unsweetened flaked coconut I found at Menards, of all places. 

Really. In their grocery section—which is just weird to have in a hardware store, but whatever, because the have an entire row of throw-back style candy {Boston baked beans, burnt peanuts, things like that} as well as various baking chips — and I'll take it where I can find it!

I also use this extract from Watkins. I found it at the farmer's market since a women there has a Watkins both. I assume you can order it online or find another maker of caramel extract/flavoring. 

I like the combination of chocolate, coffee and caramel. Oh and coconut. Sounds like a Starbucks drink, right? Great, now I want a frappuchino. I'll settle for this cookie, though!

Chocolate Chip Coconut Coffee Cookies

Inspired by Bakergirl (buddingbaketress.blogspot.com)

Ingredients

2-1/2 cups (350g) All-purpose flour 

1 tsp baking soda

1/2 tsp cinnamon (optional, but I love a hint of cinnamon in my CCC)

2 Tbsp instant expresso, such as Medaglia D'Oro

1 cup (225g) butter, room temperature

3/4 cup (150g) granulated sugar

1 cup packed (215g) brown sugar

2 eggs

2 Tbsp coffee liqueur, homemade or something like Kahlua 

1 tsp caramel extract

4 oz bittersweet baking chocolate, chopped (like Ghiradelli)

1 cup (170g) mini chocolate chips

1 cup coconut, shredded, or flaked that's been chopped into finer pieces) - sorry - forgot to weigh this

Directions

(preheat oven to 350°F if baking right away)

1. Combine flour, soda, expresso, and cinnamon in medium bowl. Whisk and set aside.

2. In bowl of stand mixer or large mixing bowl, beat butter and sugars until well combined. Don't beat until "pale and fluffy" - you just want it smooth. 

3. Add eggs one at a time, beating well between each and scraping bowl as needed. 

4. Add coffee liqueur and caramel extract. Mix until incorporated.

5. Add flour mixture - all at once - and mix until just incorporated. Add chips, chopped chocolate and coconut and mix until distributed throughout batter.

At this point, you can bake the cookies and they still taste great, but for best flavor and texture, refrigerate at least an hour before baking; overnight is best. Or do what I did - bake a sheet of them NOW, then wrap up the rest for later. It's a total win-win.

If baking immediately, use cookie scoop or spoon to form 1" - 1-1/2" balls. Place on parchment-lined baking sheets, spacing them 3" or so inches apart to allow for spreading. If refrigerating, divide dough into 4 portions and form a log on a length of wax paper. Roll up tightly and refrigerate overnight. You can also put these in freezer bags and keep them handy for cookie emergencies. Come on, we've all had them, amiright??

When baking refrigerated or frozen dough, simply slice in 1/2" portions and space on baking sheet, baking as normal.

Bake 9-10 minutes, depending on your oven and preferred "done-ness". If you like a softer, gooier cookie, keep to the low end. Because the dough is kind of dark from the espresso and caramel flavoring, it's kind of hard to tell doneness, so keep an eye on them and make sure they're no longer glossy and just slightly darker on top.

Let them cool on the baking sheets about 5 minutes before moving them to a cooling rack. 

These are the perfect coffee break cookie. The coffee flavor is not very strong, but you can tell it's a CCC with some oompf.  I think pecans would be an amazing addition to these - definitely doing that next time. I think adding expresso powder to all of my CCC recipes is going to be a given from now on. 

Enjoy!

Soft Sugar Cookies

These aren't THOSE soft sugar cookies, the ones going around duplicating the grocery store cookies (although I DO want to try those). These are the soft sugar cookies my mom would make when I was a kid. She got the recipe from a neighbor who got it from... who knows. Basically, this is what I consider our family recipe. I've been wanting to share it with you for a couple of reasons. 1. Because they're awesome. 2. Because they're easy. And 3. Because I haven't had them in YEARS and I really needed to make them.


Doesn't my mom have pretty handwriting?

These are not pretty cookies.



They're not going to win any cookie beauty contests, but I'm betting they'll win your family and friend's seal of approval. They're light and fluffy and it's really easy to eat three of them and not even realize it. Wait. Ok, so that's probably NOT an endorsement if you're looking to avoid sweets. Feed 'em to your kids, co-workers and neighbors. They'll gladly take them off your hands. So let's make them, shall we?

What gives these their unique texture and taste is some fun chemistry. (Kids love this - I always did, and still do!)

You take a scant teaspoon of baking soda, put it in a one-cup measuring cup, add a tablespoon of white vinegar and watch the magic. Swirl it around to dissolve completely, then fill the cup with milk. Any kind is fine. We grew up drinking 2% but I don't see why skim or whole wouldn't work.



After you cream the butter and sugar, add the eggs and vanilla, you add the milk mixture. It's going to get ugly.



But don't worry. After you add the dry ingredients, it comes together beautifully.



And sticky. You've been warned.

We're going old school with this, just like I did as a kid, and using a regular spoon to get these on the pans. I would normally use one of my cookie scoops, but I wanted to keep this authentic.




When you flatten the cookies slightly (you can use a fork like it says in the hand written recipe card, but my mom never did) be sure to dip your finger in water. It'll keep if from sticking. I forgot that on the first pan-full. Oops. Oh, and if you do flatten with a fork, dip that in water first. You'll thank me.



Now sprinkle some sugar on top and pop them in the oven.




Bake until the tops are no longer glossy. These won't get brown unless they're severely over baked. They'll melt and flatten, puff way up, the bottoms will brown, and the tops will look done. That's when you pull them out. I recommend NOT using insulated pans. The cookies don't puff up as nicely on them. If your pans are dark, turn the oven down a bit to avoid over-browning the bottoms.



You can sprinkle more sugar over them just as they come out of the oven if you like. You can also use colored sugar for a more festive look.

I hope you like these as much as I do. Let me tell you, a whole flood of memories came back when making and eating these. I love how food can do that.

Soft Sugar Cookies
Yields about 5 - 6 dozen cookies depending on size

Ingredients
1 cup granulated sugar
1 cup brown sugar
1 cup butter (Original calls for shortening. We always used margarine growing up, but these worked great with butter.)
2 large eggs
1 tsp vanilla
1 scant tsp baking soda
1 Tbsp white vinegar
1 cup milk
3-1/2 cups AP flour

Directions
Preheat oven to 375°F if using lighter pans, 360°F if using darker pans.

Cream butter and sugars in mixer. Add eggs one at a time, beating well between and scraping bowl as needed.

Put soda in a one-cup measuring cup. Add vinegar and swirl until all soda is dissolved. Ooh and aah at the chemical reaction! Add milk to fill the cup.

Add milk mixture to butter mixture. It will look curdled. That's what it's supposed to look like. Really.

Add flour and beat until smooth.

Drop by spoonfuls on to parchment lined baking sheets. Flatten slightly with finger or fork, dipping whichever you choose in water first to prevent sticking.

Sprinkle with sugar. Bake 10-12 minutes or until top is no longer glossy and bottoms are lightly browned. Remove to cooling racks.

Best eaten the day you make them, but will keep 3 days in air tight container with layers of wax paper between. The tops will get a little sticky. That's normal. Just toss some more sugar over the tops. Problem solved.

Enjoy! And try not to eat too many all at once.

Pumpkin Yeast Bread — Three Ways

One batch of bread dough, three different-yet-similar final breads. Brace yourself for a post of epic proportions. I'm not even kidding. This thing is LOOOONG. Ready? OK, good. Let's get to it.

I'll keep the words to a minimum because 1) I took a ridiculous amount of pictures so they'll take up a ton space and 2) let's face it, you'd *rather* look at (mostly) pretty pictures {I apologize in advance for the large number of blurry pics} and get to the good stuff, anyway — the recipes!

Let's start with the base — the dough.



It's vigorous. I hope you've got a big bowl.
("I hope you've got a big trunk, 'cause I'm gonna put my BIKE in it." Name that movie.)


Pumpkin Yeast Bread
adapted from King Arthur Flour

Ingredients
1/2 cup warm water
2 Tbsp SAF instant yeast or 2 packets of rapid rise yeast
2/3 cup warm (NOT HOT) whole milk (or 2%)
2 large eggs, beaten
1-1/2 cups canned pumpkin (This is *almost* the entire 15oz can. I was tempted to just use it all. If you do, you'll just need to adjust the amount of flour needed.)
2 Tbsp vegetable oil
1/2 cup dark brown sugar (can use light if you want, I just wanted a more robust flavor)
2 tsp salt
1 Tbsp cinnamon*
1/2 heaping tsp ginger*
1/2 tsp cardamom*
1/4 - 1/2 tsp ground cloves*
1/8 tsp nutmeg*
4 cups bread flour
2+ cups whole wheat flour

*I'm very willy-nilly with my spices. I just sort of toss them in until it seems like the right amount, so these measurements are approximate. I know, not exactly helpful. Use what YOU like and how much you like. Remember this makes 2 LARGE or three good-size loaves, so what might seem like too much probably isn't. I LOVE cinnamon so I tend to go crazy with it. Disclaimer over.

Directions
In bowl of stand mixer, add 4 cups of bread flour, yeast, salt, spices. Mix until blended. Add water, milk, eggs, pumpkin, oil, and sugar. Beat well about 2 minutes. Add whole wheat flour, 1/4 cup at a time until the dough comes together and switch to the dough hook. Knead until the dough clears the sides (you'll need to scrape them down once or twice) adding just a little bit of flour at a time. The dough will eventually clear the bottom as well. The dough should be slightly tacky but not sticky and should be fairly smooth. This will take about 10 minutes all told.

Put dough in a large, oiled bowl, turning once to coat. Cover with plastic wrap (spray the wrap with oil so that the dough won't stick when it BLOWS UP. *ahem*) and put int a warm spot to blow up double, about 1 hour.

Get ready for the FUN to begin.

* * * * * * * * * * * * * * * * * * * * * * *



I divided this beast into three pieces, each weighing in around 20.5 ounces.

With the first piece, I made the easiest of the three — pull-apart bread. (Keep the other two covered while you work so they don't dry out.)



Roll, slather, cut, layer, cut, stack, put in pan. Wait....



Told you it was vigorous. Here's the pan of pull-apart bread after about 45min to an hour. HUGE and ready for the oven.



Oh, gracious. Would you LOOK at the bottom of that bread. Dreamy.



And here's the crunchy, sweet, cinnamon-y top. Equally dreamy.

Pumpkin Pull-Apart Bread
Ingredients
1/3 pumpkin bread dough
1/4 cup brown sugar, loosely packed
1/4 cup granulated sugar
2 tsp cinnamon
6 Tbsp butter, melted, divided

Directions
Preheat oven to 350°F. Spray loaf pan with cooking spray, coating entire inside.
Using 1/3 of the pumpkin dough, pat into rectangle and roll out to approximately 18" x 10" or thereabouts. Mix together sugars and cinnamon in small bowl. Spread about 4 Tbsp of the melted butter over dough and cover completely with sugar mixture, reserving a tablespoon or two for topping.

Cut in half lengthwise and stack the two strips. Cut stacked strips in 2" sections. Stack these and place in well greased loaf pan. Drizzle remaining butter over the loaf and sprinkle reserved sugar over the top. Cover with plastic wrap and let rise until top crest the pan about 1/2" to 1", about 45 minutes.

Bake approximately 30-40 minutes, until internal temp of bread is 190°F. Top will get dark. Cover after 20 minutes to prevent it from burning or getting too dark.

Remove from oven and let rest on wire rack just a minute or two. Run knife around edges of pan to make sure it's not sticking, then turn out onto foil or parchment paper. Let it sit there for a minute or so to let the gooey goodness distribute a bit.  Flip again so the top is upright. Let cool slightly (5-10 minutes) before diving in. The sugar will be HOT and basically like caramel (oh, yeah) so it's easy to burn your fingers if you start devouring immediately. It'll be worth the wait.

* * * * * * * * * * * * * * * * * * * * * * *

Next up: Monkey Bread. But not just any old monkey bread. Oh, no. This is...

Cream Cheese Stuffed Pumpkin Monkey Bread

Did you're eyes just flutter and roll to the back of your head like you were going to pass out? It's ok. Mine did when I had the idea for this, then it was all I could do not to laugh like a mad scientist. "EUREKA! Bwah HA HA HAAAAAA!" *drumming tips of fingers together* I was just sure it was going to be amazing. I was right.

You're going to mix up a block of cream cheese with powdered sugar and spices.



Then you roll out the dough in no particular size, just roll it to about 1/4" thickness but no more than that. Thinner is ok.



Then cut into 1-1/2" to 2" squares. Cover most of the dough, then get to work. I'm not going to lie. This is time consuming, but oh so worth it.



Shape...



Dunk...



And repeat with all of the dough. Put in a greased bundt pan, cover and let rise...




Bake...



Nearly pass out again when you turn this out onto a serving plate...



Then bliss out when you take your first bite...



It's best cooled to warm-not-hot. So, if you can resist, let it sit about 30 minutes.



Cream Cheese Stuffed Pumpkin Monkey Bread
Ingredients
Filling
8oz (1 pkg) cream cheese
1 cup powdered sugar
1 heaping tsp cinnamon

Coating
1/3 pumpkin bread dough
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp cinnamon
dash nutmeg
any other spices you like - ginger, cloves, cardamom - go crazy
1 stick butter, melted

Directions
Spray bundt pan with cooking spray, coating entire insides well.
Filling: In medium bowl mix all ingredients until smooth. I used my hand mixer, but you can mix by hand with a spoon, just make sure the cream cheese is room temp - it'll be easier that way.
Coating: Melt butter in small bowl. Mix sugars and spices in another small bowl. Grab a slotted spoon and a large regular spoon.
Roll dough to approx 1/4" thick but not more than that. Thinner is ok. Cut into squares, covering dough as you work. Place a dollop of cream cheese mixture in the center of the square then pull edges of dough around the filling, sealing as best you can. Roll into smooth-ish ball shape and put in butter. Scoop out with slotted spoon and tap on edge of bowl to drain excess. Drop into sugar bowl, turning to coat with regular spoon. Place in prepared bundt pan. Repeat with remaining dough layering the coated pieces as you go. You'll end up with extra cream cheese, butter and sugar mix. No worries. You'll use them in the next bread. OR if you're only making this bread, save them to slather on pancakes or toast!

Drizzle a little bit of butter over the pan of dough and sprinkle on a bit more sugar, too. Cover and let rise about 45 min.

Bake in 350°F oven 40-45 minutes or until internal temp is 190°F. Cover the pan with foil if it's getting too dark.

Remove from oven and run knife around all the edges. Grab a large plate or serving platter. Place on top of the bundt pan. With one hand on the bottom of the plate and the other holding the pan (with an oven mitt or towel) flip them together keeping bundt pan on top of the plate. Let the weight of the bread pull it it from the pan. You might need to tap it a bit. Slowly pull the pan off the bread and marvel and what you've just created. TA-DA!!!

Let cool about 30 minutes before eating. I know you're not going to, but that's OK. I didn't either. But it DID taste better once it cooled a bit. Bring this to Thanksgiving or your next get together. Be prepared for the deluge of compliments and the "OMG-this-is-amazing" you'll receive.

* * * * * * * * * * * * * * * * * * * * * * *
Are you still with me? I'm so glad. We're almost done and this one is super simple because we've got everything ready to go since we're using the leftovers from the other bread(s).



Roll, slather, sprinkle, rollup, seal, plop in pan, wait...

Bake...



Realize you didn't roll the dough tightly enough...



Then shrug your shoulders and eat it anyway 'cause it's AWESOME.

Cinnamon Cream Cheese Swirl Pumpkin Bread
Basically, this is a straight up cinnamon swirl bread but you use the cream cheese mixture in place of butter. Easy peasy. So if you take away anything from this post, just try this with your favorite cinnamon swirl bread recipe. You'll thank me.

Ingredients
1/3 Pumpkin bread dough
Cinnamon Sugar mix
Cream Cheese mixture (cream cheese, powdered sugar, cinnamon)

Directions
Preheat oven to 350°F.
Spray loaf pan with cooking spray.
Roll out dough to approximately 10" x 10". Smooth cream cheese mixture over dough then evenly sprinkle cinnamon sugar mix. Roll dough pulling tightly to avoid gaping voids. Smooth edge into roll then pinch the ends to seal and tuck under. Place in greased pan, cover and let rise about 45 min or until dough crests edge of pan. Bake until internal temp is 190°F about 35-40 minutes, or until it sounds hollow when tapped on the bottom.

Remove and place on cooling rack. Immediately turn out of pan on to rack. let cool before slicing and serving. Bread will smash and mush if you try to cut it while hot. This is really good toasted and I'm guessing it would make out-of-this-world French toast. Give it a shot!

WHEW! You made it all the way through. What a trooper. If you try any (or all) of these recipes, please let me know. I'd love to hear about it in the comments or shoot me an email.


ADDENDUM: I've linked this post up to the Red Star yeast Holiday Recipe Swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.