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Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze


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  • Author: Lina Judi
  • Total Time: 1 hour 20 minutes

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