So I’m currently joining the rest of the blogosphere in doing a happy dance and singing, “Pumpkinnnnnnnn!”
Before I gush about this Pumpkin Spice Pull-Apart Bread, though, I have to tell you about my other Pumpkin: my little pumpkin-wumpkin fluffypants.
…no fluffypants, here.
Pets make people weird. One day you’re a normal, reasonable adult that people can take seriously. Then you get a pet.
Suddenly you’re schnookie-wookums-ing, buying them furniture that is bigger and more expensive than your own, dressing them up in Santa hats for the annual Christmas card, and giving them their own theme posts on your blog (Caturday is the best day!)
I’ve been a little weird from the beginning, so when I got my pets (Byrd the toy poodle and Squirt the red eared slider), all bets were off. Sure enough, a couple of years ago I got this idea. You’re going to make fun of me, so let’s just get this over with.
I decided to, um, commission a painting of my pets.
Here’s that pull-apart bread again to distract you from what I just said.
I would try to defend myself, but I know plenty of you are in the process of making a birthday cake for your cat or buying your dog one of these right now. You don’t have even a millimeter of room to talk. Ha!
Anyway, the painting was going to be an ironic interpretation of Grant Wood’s American Gothic. It would have the same surreal quality, but look something like this:
Don’t worry, Squirt’s happy. He always frowns.
The painting unfortunately never came to fruition, but I got an email a couple of weeks ago that revived the dream. It was from Easy Canvas Prints, a company that transforms pictures to canvas. They asked if I might like to create a canvas from one of my photos and write up a review.
I often turn down product reviews because they don’t fit my vision for Willow Bird Baking (I could talk for hours about my philosophy on blog-brand relations and the role of bloggers in journalism and integrity, etc., but I’ll spare you). But when I’m asked to review a product I’m genuinely excited about, I have no problem giving it an honest try.
I want to give this an honest try, too. Or a dozen honest tries.
Easy Canvas Photos offered me a free small canvas print or a discount on a larger one to review. I chose to get a larger one and, though I seriously considered printing a big ol’ cheesecake on it, decided to finally create that pet portrait. Thankfully, my new camera had just been ordered and Byrd had a grooming appointment scheduled. Once she was coiffed, we had a little photo shoot.
Some of the photos were, um, less than canvas-worthy:
Really, Byrd? Really?!
We finally got a good one, though, and ordering my canvas took literally minutes. Once you choose a canvas size, you upload your photo. The site determines if it’s high enough quality for the canvas so you don’t have to wonder. You then choose how to have the canvas wrapped (you can get a solid color on the sides of the canvas, or let the image wrap around the edges — I chose the latter). And just like that, your work of art is finished.
When my canvas arrived in the mail, I was overjoyed with it. It’s high quality and downright adorable. If I weren’t just about as poor as a pile of dirt (and if I had infinite patience) I would put a bowtie on Squirt and take a billion photos (“FLIPPIN’ HOLD STILL AND WILL YOU GET YOUR HEAD OUT OF YOUR SHELL!!”) to make one of him, too. Maybe someday.
Want to see how it turned out?
Awwww. Sweet haircut thanks to Tami at the Dog Salon.
In short, my experience with Easy Canvas Prints was a great one. It was an easy process with reasonable prices and a lovely result. I think you should go immortalize your pumpkin-wumpkin, too.
Now about that other pumpkin — Pumpkin Spice Pull-Apart Bread! Hopefully you’ve seen this lovely loaf being rebaked and reposted around other blogs, but Willow Bird Baking is the home of the original recipe. I cobbled it together from pumpkin yeast dough and cinnamon pull-apart bread recipes and had no idea if it would be the right texture or even come together at all. I’m so glad I had the courage to experiment, though, because it was phenomenal.
The aroma of yeast dough alone was enough to make it a success, but the sweet autumn flavors were the real victory. The buttery rum glaze complemented the mild pumpkin and cinnamon spice of the warm, tender yeast dough. The recipe takes a bit of time, but most of that is waiting for dough to rise — and of course the taste more than makes up for every minute of work.
Okay, spill it: What silly things have you done for your pets?
Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze
Recipe by: Willow Bird Baking, adapted from All Recipes, Joy the Baker, and Pumpkin Tart
Yields: one loaf, about 8 servings
Prep Time: (including dough rising) about 3 hours
This sticky, sweet pumpkin pull-apart loaf is irresistible. It’s made from layers of fluffy pumpkin yeast dough coated with browned butter, cinnamon, sugar, and nutmeg. Let it cool until it has just a hint of warmth left, drizzle on some glaze, and enjoy — preferably with the windows open to let in a crisp autumn breeze. Oh, and by the way, this recipe makes use of a stand mixer fitted with a dough hook, but there’s no reason you can’t knead this dough by hand. It’ll just take a little longer (and a little more elbow grease).
Pumpkin Pull-Apart Bread Ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter
Butter Rum Glaze Ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum (the original recipe called for extract, which I found too strong)
Make the pull-apart bread dough: Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check). Set the saucepan aside for another use later. I use the same one throughout the entire recipe; why do more dishes?
Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam; if it doesn’t, discard it and try again with new yeast). Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for half an hour before rolling if you do.)
Make the filling: While the dough is rising, whisk the sugar, cinnamon, and nutmeg together in a small bowl. Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Put it in a small heat-safe bowl to cool for use later.
Shape and bake pull-apart bread: Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Let it sit to relax for 5 minutes. Flour a large work surface and turn your rested dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing (I had to do this twice during the process).
Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. Joy the Baker encourages you to use it all even though it seems like a ton, but I admit I got squeamish at the amount and only used most. It was fine despite my nerves. Go ahead and pile it on.
With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size.
While dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top (if you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark). Cool for 20-30 minutes on a cooling rack in the loaf pan while you make the glaze.
Make the glaze: In your saucepan, bring the butter, milk, and brown sugar to a boil over medium-high heat. Remove it from heat, add the powdered sugar and rum, and whisk it to a smooth consistency.
Assemble and serve: Use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. Place another plate on top and flip it to turn it right side up. Drizzle glaze over top. Serve each piece slightly warm with a drizzle of glaze.
Easy Canvas Prints offered me a discount on the canvas I ordered and asked for an honest review. My opinions are unvarnished and never influenced by products or discounts provided.
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169 Comments on Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze
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BiancaSeptember 18, 2011 at 2:42 pm (12 years ago)
Yum this looks AMAZING! I’m right there with you doing the pumpkin happy dance 🙂
Julie @ Willow Bird BakingSeptember 18, 2011 at 2:45 pm (12 years ago)
It’s finally that time of year! 😀 Thanks, Bianca!
giseleAugust 24, 2012 at 9:14 pm (11 years ago)
“… cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds)”.
Cut “… it …” it what? I have six portions of one stack. What do I do next? It would help if you had pictures of this step as it is the heart of this pull apart bread recipe. Please don’t assume I can read your mind, make it easy with VISUAL STEPS or I can’t use your recipes and this one looks pretty Good! Thank you and really nice pics of your puppy in lieu of the setps, tho.
Julie @ Willow Bird BakingAugust 25, 2012 at 8:10 pm (11 years ago)
Gisele, “it” refers to the stack of dough. If you have 6 portions of one stack, you did it right. Now just stack the portions on top of one another and put them in the pan.
Also, I’m not “assuming” you can read my mind — I’m using language. If you’re unclear at any time, please feel free to ask. But I’ll probably continue to organize my recipes just like they are here. Plenty of blogs do step-by-step photos and there are pros and cons to that. Feel free to visit one of those if you like that style better.
LindseyNovember 19, 2014 at 6:37 pm (8 years ago)
You did an amazing job with the directions and they are very clear. Thank you for the wonderful fall pumpkin-filled recipe!
JaclynMJune 21, 2014 at 4:24 pm (9 years ago)
Well I must be a mind reader because I understood the directions. “With the long edge of the rectangle toward you, cut it into 6 strips.” Obviously “it” refers to the rectangle of dough. No need to be so snarky when asking for clarification.
LouiseOctober 7, 2018 at 5:07 pm (4 years ago)
I’ve made it once before and just made another one today. Your directions are very good and easy to follow
Mackenzie@The Caramel CookieSeptember 18, 2011 at 2:46 pm (12 years ago)
Oh my gosh this look amazing!!
Julie @ Willow Bird BakingSeptember 18, 2011 at 2:50 pm (12 years ago)
Thanks, Mackenzie! 😀
ShumailaSeptember 18, 2011 at 4:38 pm (12 years ago)
Love it! Bookmarking it and will be trying it soon!
Julie @ Willow Bird BakingSeptember 18, 2011 at 9:20 pm (12 years ago)
Hope you love it, Shumalia! Thank you!
ShumailaSeptember 30, 2011 at 6:45 pm (12 years ago)
I did love it! Thanks again for the recipe!
DenaSeptember 18, 2011 at 5:01 pm (12 years ago)
I spy with my little eye… ‘White Oleander’ on your bookshelf! Such a good book, right? Byrd’s canvas print turned out gorgeous! She is so precious, Julie! xo
Julie @ Willow Bird BakingSeptember 18, 2011 at 9:19 pm (12 years ago)
Yes! LOVE White Oleander! Did I ever tell you Janet Fitch emailed me? Well, responded to my email of her, that is. I was in high school at the time, I think. I was totally starstruck 🙂
Thank you, Dena <3
Jana @ delectablymineSeptember 18, 2011 at 5:02 pm (12 years ago)
Yum, the perfect fall breakfast!
Julie @ Willow Bird BakingSeptember 18, 2011 at 9:18 pm (12 years ago)
Ooh, yes! I wish I’d had any leftover for breakfast . . . . Thanks Jana 🙂
MeganSeptember 18, 2011 at 8:19 pm (12 years ago)
The canvas came out so good! And that pumpkin-spice bread looks and sounds amazing!
Julie @ Willow Bird BakingSeptember 18, 2011 at 9:18 pm (12 years ago)
Thank you, Megan! Happy happy recent birthday 😀
Madison Chloe MarieSeptember 18, 2011 at 9:16 pm (12 years ago)
What an adorable fur baby! I have been counting down the days of when pumpkin and fall like spices will begin waifing from the kitchen. Beautiful photography.
Julie @ Willow Bird BakingSeptember 18, 2011 at 9:18 pm (12 years ago)
Thanks so much, Madison! It’s such a lovely time of year! Byrd says thank you, too!
Maggie @ A Bitchin' KitchenSeptember 18, 2011 at 10:01 pm (12 years ago)
Your dog is so adorable. I love poodles!
This bread also looks awesome…I tried to get pumpkin at the store today, but there seems to be a shortage in my area for the third fall in a row 🙁
Julie @ Willow Bird BakingSeptember 18, 2011 at 10:04 pm (12 years ago)
Oh nooooo!! I actually couldn’t find any in the one grocery store I went to here, either. I happened to have a can in the back of my pantry from last year. I hope they get some 🙁
Thank you! Best wishes for your pumpkin!!!!
Bethany T.July 18, 2014 at 5:24 pm (9 years ago)
Be smart, start buying a can of pumpkin puree each time you go to the grocery store… Save them in your pantry, and you will have plenty come fall… I buy groceries once a week… And this is what I do… But I tend to enjoy pumkin year around… I even substitute it for oil in my pancakes, and add a heaping bit of extra, some ground nutmeg, some ground cinnamon and bam.. I have pumpkin pancakes, which I drizzle with some agave syrup… Delicious, and the agave syrup let the pumkin flavours come through perfectly… I am always experimenting, haha…
Lorraine @ Not Quite NigellaSeptember 18, 2011 at 10:11 pm (12 years ago)
Aww gorgeous print! And it’s a shame that you don’t live near me as my dad paints and he loves painting people’s pets for them. It happens more than one would think! 🙂
Julie @ Willow Bird BakingSeptember 18, 2011 at 10:12 pm (12 years ago)
You’re kidding!! That is too fun! It IS a shame we’re not closer. One day I’ll have that painting! 🙂
Russell at Chasing DeliciousSeptember 18, 2011 at 11:37 pm (12 years ago)
Gorgeous pull apart bread! The flavors sound beautiful. Yum! Lovely shots too.
Julie @ Willow Bird BakingSeptember 18, 2011 at 11:39 pm (12 years ago)
Thanks, Russell 🙂
BeccaSeptember 18, 2011 at 11:46 pm (12 years ago)
Sounds (and looks) wonderful. LOVE pumpkin as well 🙂 (And ‘White Oleander’)
The print looks great. So sweet.
And you are so right about what pets do to you! I HATE baby talk for actual babies, but totally do it to dogs! And, my dog DOES have a snuggie! It was at Ollie’s and I bought it to be funny, but it is pretty dang cute.
Julie @ Willow Bird BakingSeptember 18, 2011 at 11:49 pm (12 years ago)
Thanks, Becca! Byrd totally has a snuggie, too. My roommate bought it for her. I am quick to point this out whenever someone notices it, but who straps it on her every day in the winter? That would be me . . . haha.
Courtney O'BanionSeptember 19, 2011 at 12:37 am (12 years ago)
The pumpkin pull apart bread looks amazing and delicious! Definitely a fall treat that I am going to have to try. Also, your dog is very cute! I have a Coton de Tulear named Charlie and I am just as crazy about my dog as you described in your post. An animal changes your personality very quickly…
Julie @ Willow Bird BakingSeptember 19, 2011 at 12:40 am (12 years ago)
Aww, Charlie — what a cute name for a pup! They really do steal your heart (and your brain…) 🙂 Thanks, Courtney!
onceuponarecipeSeptember 19, 2011 at 12:42 am (12 years ago)
This looks so fantastic! I have seen a few recipes in the blogosphere lately about pull-apart bread (cinnamon, lemon, etc.), but this one just screams Fall to me, and I looooooooove Fall! I need to hop aboard this pull-apart bread train, stat!
Julie @ Willow Bird BakingSeptember 19, 2011 at 12:47 am (12 years ago)
That’s exactly how I felt, too! I even want to make the savory versions — have you seen the bacon ranch one? Oh my goodness! 😀
Tracy ButlerSeptember 19, 2011 at 5:57 am (12 years ago)
Our pumpkins are the size of golf balls at the moment, but as soon as they are ripe, this will be the first thing I make. Thanks for a fab recipe.
Julie @ Willow Bird BakingSeptember 19, 2011 at 6:09 am (12 years ago)
Aw, golf ball-sized pumpkins sound adorable. haha! Thanks, Tracy 🙂
terrySeptember 19, 2011 at 6:41 am (12 years ago)
love your blog, Julie. I have a problem..hope you could shed some light on it. every time I bake a scratch cake from any cook book, the chocolate cake comes out dry, as opposed to a boxed mix. what is going on? help?
Lauren at Keep It SweetSeptember 19, 2011 at 7:00 am (12 years ago)
This looks amazing! Please come over and make it for me:-)
Julie @ Willow Bird BakingSeptember 19, 2011 at 7:11 am (12 years ago)
Only if I get to eat half! 😀 Thanks, Lauren!
KaitlinSeptember 19, 2011 at 7:37 am (12 years ago)
The canvas turned out beautifully. Nice shot!
The pumpkin bread sounds super tasty, too. I’ll probably be trying it this fall 🙂
I love my dog, but I don’t do a lot of crazy stuff for him. I made him dog biscuits once, but that wasn’t terribly special. I just kind of love him and he loves me… It’s a simple relationship, but it’s a good one 🙂
Julie @ Willow Bird BakingSeptember 19, 2011 at 8:04 am (12 years ago)
I think dog biscuits are special! I bet he thought so, too 😀
Let's TikiSeptember 19, 2011 at 8:30 am (12 years ago)
I love recipes with rum, and pumpkin makes it even better! I must make this.
Julie @ Willow Bird BakingSeptember 19, 2011 at 9:40 am (12 years ago)
Thanks 🙂 I’m a pumpkin-lover too!
LesleySeptember 19, 2011 at 12:06 pm (12 years ago)
That sounds amazing! Can’t wait to try it!
Julie @ Willow Bird BakingSeptember 19, 2011 at 12:34 pm (12 years ago)
karen dSeptember 19, 2011 at 12:10 pm (12 years ago)
Oh Julie, I love pumpkin and your bread looks sooo goood!!! Only one problem…I can NOT find pumpkin anywhere. None, zilch, nada. Just empty shelves, gone, sold out. I think I’m going to cry. Can someone have pumpkin withdrawel?
Julie @ Willow Bird BakingSeptember 19, 2011 at 12:33 pm (12 years ago)
Yes, they sure can! I tell ya, Karen, maybe try some farmer’s markets and see if they have the actual squash in the flesh (ha ha, get it?) — they’re easy to roast and you get enough meat to use some and freeze some. I hate that there seems to be another shortage! 🙁 Maybe they’re just staggering the supply.
JoanneSeptember 19, 2011 at 1:22 pm (12 years ago)
Both pumpkins are ALMOST too cute to eat!
Julie @ Willow Bird BakingSeptember 19, 2011 at 1:25 pm (12 years ago)
😀 Thanks, Joanne.
MeleynaSeptember 19, 2011 at 3:57 pm (12 years ago)
Amazing. D’ya think it’d work doubled, assembled in a tube pan vs. a loaf pan?
Julie @ Willow Bird BakingSeptember 19, 2011 at 3:59 pm (12 years ago)
Thanks, Meleyna! Hmm, this site (http://allrecipes.com/HowTo/cake-pan-size-conversions/detail.aspx) says that a 10 inch tube is about 2 loaf pans, so I think it will! Let me know how it goes! 🙂
MeleynaSeptember 19, 2011 at 6:13 pm (12 years ago)
Excellent. Would I be able to turn it out of the pan, or is it more or less stuck in there?
Julie @ Willow Bird BakingSeptember 19, 2011 at 6:14 pm (12 years ago)
Oh, you can turn it out! I left mine in the dish because I love that milkglass. But it should come out as a “loaf” and then you can invert it again so that it’s right-side up!
AndrewSeptember 19, 2011 at 4:05 pm (12 years ago)
That looks awesome, I’ll be making this as soon as the pecan pie leftovers are gone.
Here’s a pumpkin tip. You know how most recipes for pumpkin stuff don’t call for a whole can of pumpkin puree? Freeze the unused pumpkin in ice cube sized lumps. Toss a pumpkin cube into nearly anything for a very subtle flavor and some extra nutrition. Soups, curries, stir fries, Hamburger Helper, cakes, pies, whatever.
Julie @ Willow Bird BakingSeptember 19, 2011 at 4:07 pm (12 years ago)
Thanks, Andrew! Great idea! Mmm, curries . . .
JosieSeptember 20, 2011 at 4:16 pm (12 years ago)
Wow! This looks AMAZING. Can’t wait to try it!
I have four fur-babies. Two Shih Tzu pups and two kitties. Yes, they are spoiled! When my pups have a Birthday, I take them to a local fast food restaurant and go through the drive thru. We get little mini kiddie-cones. The pups love them! No snuggies for my guys– they pout and act like you’ve beat them if you put any ‘clothes’ on them.
Julie @ Willow Bird BakingSeptember 20, 2011 at 4:17 pm (12 years ago)
LOL, Byrd doesn’t quite love her snuggie, I have to admit. I make her wear it after she gets groomed in the winter, though, because her fur coat’s all gone! I bet your fur-babies LOVE their mini-cones — what a special birthday treat!
ErinSeptember 20, 2011 at 5:11 pm (12 years ago)
AWE! That drawing is too cute!
Julie @ Willow Bird BakingSeptember 20, 2011 at 5:25 pm (12 years ago)
Thanks, Erin! I draw poodle doodles a lot 😀
a snowspriteSeptember 20, 2011 at 6:52 pm (12 years ago)
Ok, the name squirt now makes sense =D. I had been going to ask …This recipe sounds … just wow–in a totally super awesome yummy way of course! I think the silliest thing we ever did with my little cocker was wrap his Christmas present and put his name on it. It was my idea … My mom made fun of me. hee hee
Julie @ Willow Bird BakingSeptember 20, 2011 at 6:54 pm (12 years ago)
Aw, this reminds me of when pets get their own Christmas stocking! Too cute! 😀
MarySeptember 20, 2011 at 9:35 pm (12 years ago)
I made the lemon version of this a bit ago and loved it…pumpkin is next. Love this!
Oh pets. I ordered my canvas of my pup weeks ago and have been patiently awaiting it, my sister made cake pops resembling my dog for me, and my dog goes to daycare that has puppy pools and jungle gyms for them to run over. I never would have pegged myself for one of those pet people until it just happened.
Julie @ Willow Bird BakingSeptember 20, 2011 at 11:59 pm (12 years ago)
I want to try that lemon version! And all the savory versions! 🙂
Yay, you’ll have to post a link to a photo of your canvas when it arrives. It’s such a fun thing to have done! “I never would have pegged myself for one of those pet people until it just happened.” — EXACTLY! haha.
DanielleSeptember 21, 2011 at 11:03 am (12 years ago)
I must try this! It looks and sounds incredible.
Julie @ Willow Bird BakingSeptember 21, 2011 at 11:50 am (12 years ago)
JenSeptember 21, 2011 at 12:39 pm (12 years ago)
I am still being distracted by that Pumpkin pull apart roll oh that looks good.
Bootsie our cat, [and hey Caterdays? Love it] is a prince. He rules the roost here, and is currently on his third ever increasing in price run of antibiotics. We love him dearly, and hope that he will be fine soon.
Jen @ Muddy Boot Dreams
Julie @ Willow Bird BakingSeptember 21, 2011 at 12:47 pm (12 years ago)
Aw, I hope Bootsie feels better soon, too! I catsat for a cat once who was on insulin AND thyroid medication and was a notorious food thief 🙂 He was a fun character.
natalie (the sweets life)September 21, 2011 at 1:22 pm (12 years ago)
I’ve had great success with easy canvas–have a bunch of food pics in my kitchen now that I love! Yours turned out great 🙂
And this bread? The best version of the pull apart bread that I’ve seen so far! Must make this fall!!
Julie @ Willow Bird BakingSeptember 21, 2011 at 1:27 pm (12 years ago)
Thanks, Natalie! I was torn between getting a really great food print (for just that purpose!) and the pet print! I’m glad I went this way this time around, but I still want a big ol’ cheesecake print for my wall 😀 Maybe someday…
Laura @ A Healthy JalapeñoSeptember 21, 2011 at 8:51 pm (12 years ago)
This sounds delicious and I love how rustic it looks too. Very Fall!
Julie @ Willow Bird BakingSeptember 22, 2011 at 5:42 am (12 years ago)
StarlaSeptember 22, 2011 at 4:59 pm (12 years ago)
I do this with the cinnamon sugar version. But I have to try this one!!
Julie @ Willow Bird BakingSeptember 22, 2011 at 5:10 pm (12 years ago)
The cinnamon-sugar version is on my to-try list! Thanks, Starla 😀
BarbSeptember 24, 2011 at 11:25 am (12 years ago)
For the last year or so, I have been in a relationship with a stray cat. He now lives on my front porch but won’t come in the house. I even put a cat bed in one of my adirondack chairs on the porch. Seriously, a cat bed on the porch. My neighbors have stopped talking to me. They are scared. But, the cat loves it!
Julie @ Willow Bird BakingSeptember 24, 2011 at 8:50 pm (12 years ago)
Awww, I bet he does! How sweet of you, Barb!
BrianneSeptember 24, 2011 at 5:10 pm (12 years ago)
I just made this bread, and WOW! It’s delicious. I made one change: I used pumpkin pie spice in the filling (homemade from Joy the Baker!). It’s super spicy and tastes just like fall! Thanks for such a great recipe!
Julie @ Willow Bird BakingSeptember 24, 2011 at 8:49 pm (12 years ago)
Yum, that sounds like a great idea! I’m so glad you enjoyed it, Brianne! Thanks!
MorganSeptember 24, 2011 at 6:24 pm (12 years ago)
I made this today……omg. phenomenal! I created my own cream cheese/walnut/honey glaze and it was all absolutely delicious. A great recipe to help me get over my fear of yeast!
Julie @ Willow Bird BakingSeptember 24, 2011 at 8:49 pm (12 years ago)
Hooray! I’m so glad it went well and that glaze sounds downright fantastic. I’ve been tackling tons of yeast breads lately to get over my own skittishness — practice makes perfect! 😀
Lisa BurgerSeptember 25, 2011 at 1:28 pm (12 years ago)
Recipe looks great! Here’s a link to someone I have heard great things about: http://www.rachaelrossman.com/category/pet-portraits/
Julie @ Willow Bird BakingSeptember 25, 2011 at 4:20 pm (12 years ago)
JackieSeptember 27, 2011 at 12:27 pm (12 years ago)
MMmmmm YUMMY! This looks absolutely SCRUMPTIOUS!! I cannot wait to try this recipe!!! This is another reason why I love Fall Season.. because of all the great recipes..Thank you so much for sharing..
Sincerely Jackie – a new happy follower of Willow Bird Baking :)))
Julie @ Willow Bird BakingSeptember 27, 2011 at 12:31 pm (12 years ago)
Thanks so much, Jackie! So happy to have you along for the fun 🙂
Jessica @Sunny Side UpSeptember 27, 2011 at 2:02 pm (12 years ago)
I could have sworn that I left you a comment already, but now I don’t see it so I must have thought about it and not followed through. We loved loved loved this bread. Thank you so much for sharing this recipe!
Julie @ Willow Bird BakingSeptember 27, 2011 at 2:08 pm (12 years ago)
Yours was gorgeous, Jessica! So glad you enjoyed it!!
AbbeySeptember 27, 2011 at 4:25 pm (12 years ago)
I am *so* excited to make this! My roommate and I are having a pumpkin dessert bake-off on Saturday, completely with judges and probably fake prizes, lol.
Julie @ Willow Bird BakingSeptember 27, 2011 at 4:56 pm (12 years ago)
Ha, I love it!! You are SO gonna win ;D Thanks, Abbey! Let me know how it goes.
ChristinaSeptember 28, 2011 at 12:11 pm (12 years ago)
I just fell in love with your dog and your bread. We have two toy poodles, and they just make my heart melt. And well, who doesn’t love ooey gooey pumpkin bread? And rum.
Julie @ Willow Bird BakingSeptember 28, 2011 at 12:30 pm (12 years ago)
Aw, thanks Christina! Toy poodles are my fave, for obvious reasons! They’re so sweet <3
Sally StrongSeptember 29, 2011 at 11:43 pm (12 years ago)
My cat (Kitty) has a facebook page. Her profile picture is the one of her wearing her tiara for the Royal Wedding. She is also known as Babycakes, BooKitty, Sweetcheeks, and whatever else happens to fly out of my mouth that is cute. So, yes, I understand <3 I'm going to make this pumpkin pull-apart bread. It looks and sounds wonderful!
Julie @ Willow Bird BakingSeptember 29, 2011 at 11:47 pm (12 years ago)
Aww, I love it! Kitty sounds like she has a lovely life 😀 Thanks, Sally! Hope you love the bread!
SavannagalOctober 4, 2011 at 2:15 pm (11 years ago)
Oh my! That does look delicious. I can’t wait to give it a try. I love pumpkin and love your blog. Thanks!
Julie @ Willow Bird BakingOctober 4, 2011 at 2:19 pm (11 years ago)
Thank you 😀 Hope you love it!
JennyOctober 7, 2011 at 7:19 am (11 years ago)
this looks immense! I have to make it asap
Melissa Klotz (@melissaklotz)October 10, 2011 at 5:37 pm (11 years ago)
I made this last night with AP flour instead of bread flour and unsweetened vanilla almond milk. I also cut the strips from the short end instead of the long end, I think I stacked them in the loaf pan the wrong way, but alas! I ended up with quite a tasty result 🙂 Thank you for the recipe!
Julie @ Willow Bird BakingOctober 10, 2011 at 7:47 pm (11 years ago)
You know what this means, Melissa? We can officially say: “Anyway ya stack it, it’s a winner!” 😉 I’m so glad you enjoyed it!
KarenOctober 16, 2011 at 10:35 am (11 years ago)
I was up at 6am with the dogs (they do tend to take over your life!) and decided today was a good day for pumpkin bread. There’s not much left but sticky smears on the plate , so I think it’s safe to say it was a hit. 😀
Julie @ Willow Bird BakingOctober 16, 2011 at 10:36 am (11 years ago)
Hooray! I’m so glad you enjoyed it, Karen 😀
Vicki Yelland-BrowningOctober 17, 2011 at 2:36 pm (11 years ago)
i made this today, and it is awesome!!!! I had alot of fun doing it too 😀
Julie @ Willow Bird BakingOctober 17, 2011 at 3:31 pm (11 years ago)
Yayyy, Vicki!! I’m so glad you enjoyed the process AND the result! Thanks for letting me know!
Noel ChapmanOctober 19, 2011 at 10:30 am (11 years ago)
I just found your site while I was searching for recipes for my Fall Recipe Roundup. This is definitely on my weekend baking list. Thanks for sharing!
Julie @ Willow Bird BakingOctober 19, 2011 at 11:31 am (11 years ago)
Thanks, Noel! 😀 It was a big hit over here. Hope you love it!
Mary Ann JohnsonOctober 20, 2011 at 1:35 pm (11 years ago)
Okay firstly everything I do for my Dolly dog is weird for me cause I have never been really silly about a dog before but she and I have just clicked and she owns me now so for me the weirdest thing I have done is give her her own cookie jar.
the pumpkin pull apart bread is great as I have two cans of pumpkin that I didn’t use for thanksgiving because I found farmers market pumpkin pie that was cheaper and just as good as home made (Canadian gal here).
Julie @ Willow Bird BakingOctober 20, 2011 at 1:37 pm (11 years ago)
I love it! Her own cookie jar! Bet she loves that 😉 Thanks, Mary Ann! This would be the perfect use for that leftover pumpkin!
Shelley COctober 22, 2011 at 7:30 am (11 years ago)
YUM!! Finally made this bread and it is SO good! I hope you don’t mind, I shared it on my blog. 🙂 Thanks for the awesome recipe!!
Julie @ Willow Bird BakingOctober 22, 2011 at 9:07 am (11 years ago)
It’s LOVELY! I’m so glad you enjoyed it!!
SusanOctober 22, 2011 at 1:40 pm (11 years ago)
Help……my dough did not rise the first time??
Julie @ Willow Bird BakingOctober 22, 2011 at 1:50 pm (11 years ago)
Hi Susan! Don’t panic — I think there was someone else whose dough didn’t quite rise and the recipe still worked out. Some troubleshooting: what sort of yeast did you use? Did you proof it for ~10 minutes when you initially mixed it with the warm milk/butter mixture and did it foam? If not, it may not be alive/active. Did you let the dough rise in a warm, draft-free area? Sometimes I turn my oven on to “warm” for a few minutes, then turn it off and leave the door open. When it’s just a touch warmer than room temp, I put my dough in and close the door to let it rise in there.
If all of these things seem right, I’d just keep going with it and hope for the best! Please keep me posted!!
RachelNovember 5, 2011 at 6:03 pm (11 years ago)
I painted a picture of my dog, Goldie, a few years after her death. I wish I had taken more pictures of both her and her brother, Mattie, while they were still alive. You can see the portrait of my dog here: http://suitsandaprons.wordpress.com/2011/10/16/goldie-the-painting/
And I just made this pumpkin bread and blogged all about it, because it was wonderful! I love your blog!
Julie @ Willow Bird BakingNovember 5, 2011 at 9:10 pm (11 years ago)
Awwww, Rachel that is SO SWEET! I love the portrait. I’m gonna need to commission you. It’s so funny what little furballs do to our hearts, isn’t it?
Thank you so much!! 🙂
ShannonNovember 16, 2011 at 10:22 am (11 years ago)
I have seen this recipe floating around for what feels like forever, now. Not only has it been on my radar, but each day I think back to it and tell myself that today is going to be the day I make it. This entry just cemented it for me.
It looks unbelievable, here. Well done, well done.
Julie @ Willow Bird BakingNovember 16, 2011 at 10:24 am (11 years ago)
Thanks, Shannon! This is definitely one of my FAVORITE new fall recipes — I wasn’t sure if it was even going to work, but it came out better than I imagined! Hope you try it and love it!
TracyNovember 20, 2011 at 11:10 am (11 years ago)
This is gorgeous. I’d love to bake it and give it as gifts. It sounds like you ate it right away. Do you think it could be reheated? Or frozen?
CCSeptember 9, 2012 at 7:33 am (11 years ago)
Is there a secret way one can copy this Recipe without first having to print the 29 pages of comments? Would love to try this and don’t have computer in kitchen, not professional here just an Gramma.
Julie @ Willow Bird BakingSeptember 9, 2012 at 10:06 pm (11 years ago)
Hi CC — what I always do is just highlight the recipe and copy + paste it into a blank word document or email. Then I just print that. Hope that helps 🙂
StaciSeptember 20, 2012 at 2:14 pm (11 years ago)
Made this last night except instead of cutting it I just spread the butter and cinnamon mixture and rolled It… making French toast out of it… yummm. Thanks for the great recipe
Julie @ Willow Bird BakingSeptember 20, 2012 at 2:19 pm (11 years ago)
Yum, that sounds amazing, Staci!! I’m so glad you’re enjoying it!!
CandieSeptember 26, 2012 at 4:26 pm (11 years ago)
This sounds really amazing! Such comfort food- I love that Fall is upon us and this recipe has definitely made its way onto my list of items to try! You should totally enter this into Craftbaby’s Fall Food Challenge! 🙂 http://www.craftbaby.com/contests/30/Fall%20Food
JamieSeptember 30, 2012 at 9:46 pm (10 years ago)
This looks AMAZING! Will have to try it ASAP.
My little beagle mix Lucy had a leg surgery where she wasn’t allowed to jump up on furniture for 8 weeks. Rather than leave her to sleep alone in a crate or something, we cleared all of the furniture out of our living room and one or both of us slept out there on an air mattress with her. For 8 freakin’ weeks!!!
Julie @ Willow Bird BakingOctober 3, 2012 at 1:31 am (10 years ago)
Awww, fur mommies love their little ones! So sweet. I hope Lucy is feeling MUCH better now! (and that you’re back in your real bed! LOL!)
AmandaOctober 13, 2012 at 12:32 pm (10 years ago)
What kind of sugar is “white sugar”? Is it regular granulated sugar? And what kind of flour is “bread flour”? Self-rising? All purpose? Or a different kind?
Julie @ Willow Bird BakingOctober 13, 2012 at 1:46 pm (10 years ago)
Regular granulated sugar, yes. Bread flour is a different kind than self-rising or all-purpose, but can be found in the same area of the grocery store.
AmandaOctober 13, 2012 at 5:02 pm (10 years ago)
Thanks! I can’t wait to make this 🙂
Blazing LadlesNovember 3, 2012 at 3:23 pm (10 years ago)
Saw the delicious adaptation of this recipe on Sunny Side Up and had to come check out the original. Amazing! I’m looking forward to making this for my sweetie 🙂
Julie @ Willow Bird BakingNovember 3, 2012 at 4:00 pm (10 years ago)
Thank you! I hope you love it, girl!
Tiina WilliamsNovember 4, 2012 at 4:43 pm (10 years ago)
I made this yesterday and am making it again today to use up the rest of the pumpkin. It turned out sooooooo good. This is a keeper for sure! Thanks:)
Julie @ Willow Bird BakingNovember 5, 2012 at 4:41 am (10 years ago)
I’m so glad you enjoyed it, Tina!! It’s one of my absolute favorites!!
Tiina WilliamsNovember 10, 2012 at 6:12 pm (10 years ago)
Back again.. This was a big hit at work 🙂 Do you have anything like this Julie that has carrots in it? I’ll be making this at Christmas again but was wanting to see if anything like this for carrots was available.
CarolNovember 18, 2012 at 1:53 am (10 years ago)
This sounds so good, I will have to try it! Thank you!
ErinNovember 20, 2012 at 2:06 pm (10 years ago)
This looks fabulous! If I baked this one day before Thanksgiving, would it still be ok for the next day? And should I put it in the fridge or lead it out?! Or would this be better made the day of?
LydiahDecember 17, 2012 at 12:46 am (10 years ago)
Oh my goodness, this is DEEEEE-LISH!!! I love, love, love this recipe!!! I am making it for the second time in 2 months and I am “forced” to eat it all bc my husband doesn’t like sweets!!! Oh darn!! hahaha 🙂
Julie @ Willow Bird BakingDecember 17, 2012 at 12:50 am (10 years ago)
🙂 I’m so glad you love it, Lydiah!!
deeFebruary 12, 2013 at 4:47 am (10 years ago)
Your dog is the spitting image of my old dog, Ripple (who stuck her tongue out too). I’m looking forward to using up the half-can of pumpkin in my freezer on this. Looks really yummy.
kellyDecember 15, 2013 at 10:00 pm (9 years ago)
Hi Julie! This bread looks absolutely scrumptious! I was thinking about making this as mini-loaf holiday gifts for people. Do you think this recipe would work in a 5.75 x 3 inch metal loaf pan (I would make several)? If not, is there another sweet bread recipe you’ve made that you’d recommend for mini loaves as Christmas gifts?
Julie RubleDecember 16, 2013 at 12:00 am (9 years ago)
Hi Kelly! This recipe is very forgiving in that you can put more dough in a pan or leave some out to make it in whatever pan you desire, BUT the caveat there is I’d make it in a normal loaf pan the first time around to check what the density of dough pieces is supposed to look like. Otherwise you’re flying blind and might overstuff (which means they’ll end up gooey and underbaked in the middle) or understuff (less of an issue, I guess). If you don’t want to have to make a test batch, these are also great ideas: http://willowbirdbaking.com/2012/06/27/anthonys-cinnamon-walnut-zucchini-bread-gluten-free-adaptation-included/ (maybe with little jars of marmalade!), http://willowbirdbaking.com/2010/08/23/ina-gartens-lemon-loaf-cake-and-raffaldini-vineyards/, http://willowbirdbaking.com/2010/06/11/blueberry-walnut-bread/. Hope that helps!
Julie RubleDecember 16, 2013 at 12:01 am (9 years ago)
BTW if I were going to try to describe the density, I’d say the slices of dough should be packed, but not to the point where you need to squish. If that makes sense 🙂
DorothyAugust 29, 2014 at 4:07 am (9 years ago)
This sounds & looks wonderful, can’t wait to make it, anything made with Pumpkin in the fall is what it’s all about. Thanks for the recipe, Dottie
Genevieve RodriguezNovember 1, 2014 at 11:32 am (8 years ago)
I made this last night!! I definitely will need more glaze!! 🙂 Worth all the effort and it’s not too pumpkiny. I love pumpkin but sometimes it can be overwhelming and my boyfriend doesn’t like it too much. I made it with vanilla instead of rum because I didn’t have any on hand. I found the recipe on another website but it referred me back to you. OMG it was so delicious. Good things come to those who wait. Thank you so much for sharing this recipe.
Julie RubleNovember 1, 2014 at 11:46 am (8 years ago)
Sooo glad to hear you enjoyed it, Genevieve! 🙂
Julie @ Willow Bird BakingOctober 4, 2011 at 6:32 am (11 years ago)
I agree! Hope you love it! Thanks 🙂