Description
A delightful fall treat, this pull-apart pumpkin bread is infused with warm cinnamon and topped with a luscious buttered rum glaze. Perfect for cozy gatherings or a sweet breakfast!
Ingredients
Scale
For the Bread:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 can (15 oz) pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Buttered Rum Glaze:
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar, packed
- 2 tablespoons rum
- 1/2 cup powdered sugar
Instructions
- Prepare the Cinnamon Sugar Mixture: In a small bowl, combine granulated sugar and cinnamon. Set aside.
- Make the Pumpkin Bread Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the Bread: Pour the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the top. Use a knife or skewer to swirl the cinnamon sugar into the batter.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Buttered Rum Glaze: While the bread is baking, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and rum until the sugar is dissolved. Remove from heat and whisk in the powdered sugar until smooth.
- Glaze the Bread: Once the bread is out of the oven and still warm, brush the buttered rum glaze over the top of the bread.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
This bread is best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour