Name: Pumpkin Butter Brie Pull-Apart Bread
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 sourdough boule -; 1/2 (15-oz.) can pumpkin purée -; 3 tbsp. brown sugar -; 2 tbsp. maple syrup -; 1 tbsp. lemon juice -; 1/2 tsp. ground cinnamon -; Kosher salt -; 2 tbsp. melted butter -; 1 lb. brie -; 2 tsp. chopped rosemary -

Ingredients for - Pumpkin Butter Brie Pull-Apart Bread

1. 1 sourdough boule

2. 1/2 (15-oz.) can pumpkin purée

3. 3 tbsp. brown sugar

4. 2 tbsp. maple syrup

5. 1 tbsp. lemon juice

6. 1/2 tsp. ground cinnamon

7. Kosher salt

8. 2 tbsp. melted butter

9. 1 lb. brie

10. 2 tsp. chopped rosemary

How to cook deliciously - Pumpkin Butter Brie Pull-Apart Bread

1 . Stage

Preheat oven to 350° and line a baking sheet with parchment paper. Using a serrated knife, crosshatch the boule, making scores every inch in both directions and making sure to not slice all the way through the bottom. Slice brie into small 2" pieces.

2 . Stage

Make pumpkin butter: In a medium bowl, mix together pumpkin purée, brown sugar, maple syrup, lemon juice, and a pinch of salt.

3 . Stage

Brush butter all over bread, then spread pumpkin butter inside each of the crevices. Stuff with brie then sprinkle with rosemary. Bake until brie is melty and bread is toasted, about 20 minutes.

4 . Stage

Let cool 10 minutes before serving.