Caramel Pumpkin Spice Pull-Apart Bread

Homemade Caramel and Pumpkin Spice Pull-Apart Bread

Homemade Caramel and Pumpkin Spice Pull-Apart Bread

I made a cinnamon sugar pull-apart bread a few times in the past and it was excellent. I am all about pumpkin flavoured things and breads lately. Last week I made a pumpkin spice bread with chocolate chips and a pumpkin spice bread with cranberries, pumpkin seeds and flax seeds; they were both so yummy!!! Maybe it’s the cooler weather making me want to carb up but whatever the reason, I’m ok with it! I learned a lot when it comes to baking since I made the cinnamon bread so I decided to redo the recipe with some minor tweaking like using almond milk, a homemade vanilla extract and pumpkin spice sugar. To top it off, I made caramel with almond milk to drizzle all over it and it worked out great. Making it was released a delightful smell that I’m sure you’ll love.

Vanilla, Pumpkin Spice, Gingerbread and Caramel

Vanilla, Pumpkin Spice, Gingerbread and Caramel Flavoured Syrups

Naan Baked Sticks

Naan Baked Sticks

Today I spent the day baking up a storm. On top of making the pull-apart bread and caramel, I made 4 different types of flavoured syrups for my lattes. I finally got a milk frother since mine broke more than a year ago and I’m back to enjoying warm cozy drinks, just in time for the cold weather! I also turned my naan bread into sea salt and cracked pepper baked sticks for soups and salads because they were expiring and crunchy bread is damn delicious!

Dough ingredient:

  •  1/3 cup almond milk
  • 4 tbsp butter
  •  1/4 cup warm tap water
  •  1 tsp vanilla extract
  •  2 large eggs
  •  1/4 cup cane sugar
  • 1/2 tsp salt
  • 3 cups  unbleached all-purposed flour
  •  2 1/4 tsp active dry yeast (1 package)

 Filling:

  • 3/4 cup brown sugar sugar
  • 1/4 cup cane sugar
  •  2 tsp pumpkin spice
  • 4 tsp browned butter (In a saucepan, melt on medium heat until brown in colour. Do not overcook)
  1. Warm milk and butter on medium heat until butter is completely melted.
  2. Poor into bread machine pan Add the rest of the ingredients in order as listed.
  3. Run bread machine on sweet dough cycle.
  4. When the second kneading cycle is complete, remove dough from pan onto a lightly floured surface.
  5. Roll it into a big square.
  6. Brush the browned butter over the rolled out dough.
  7. Sprinkle the sugar mixture.
  8. Cut the dough into strips and stack them on top of one another.
  9. Cut the strips into squares and place the dough stacks in a greased bread pan.
  10. Sprinkle the sugar mixture on top of the bread once all in the bread pan.
  11. Let the dough rise for about 40 minutes or until the dough is double its size in a warm, dry environment.
  12. Preheat the oven at 350°F and bake in the centre of your oven for 30-35 minutes or until the top is golden brown.
  13. Let cool then grab a chunk of bread and drizzle the caramel all over it!
Homemade Caramel

Homemade Caramel

Caramel Ingredients:

  • I cup packed brown sugar
  • 1/2 cup almond milk
  • 4 tbsp butter
  • 1 tbsp arrowroot flour
  • 1 tsp vanilla extract
  1. In a saucepan, bring to a boil on medium low the sugar, milk and butter.
  2. Whisk occasionally until thickened (about 5 minutes.)
  3. Add 2 tbsp of the sugar mixture to the 1 tbsp of arrowroot flour and make a paste.
  4. Add to the saucepan and whisk until thick.
  5. Take off the heat and let cool.
  6. Add vanilla and transfer to a drizzling bottle.
Pumpkin Spice Pull-Apart Bread

Pumpkin Spice Pull-Apart Bread

Caramel Pumpkin Spice Pull-Apart Bread

Caramel Pumpkin Spice Pull-Apart Bread

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Categories: All-Purpose Flour, Almond Milk, Baking, Bread, Brown Sugar, Butter, Cane Sugar, Caramel, My Photography, Pumpkin, Recipes | Leave a comment

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