Ingredients

The following ingredients have 9 Servings
  • 1/2 cup milk
  • 2 1/4 teaspoon active dry yeast
  • 1/3 cup plus 1 teaspoon granulated sugar (divided)
  • 1 teaspoon vanilla
  • 1 large egg (room temperature)
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon dried ground cloves
  • 1 teaspoon salt
  • 3 1/2 cups bread flour ((up to 4 cups))
  • 3 tablespoons butter (softened)
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoon cinnamon
  • 1 large egg
  • 2 teaspoons water

Instruction

  • In a glass measuring cup, measure 1/2 cup of milk. Warm in the microwave until the temperature reaches 115 degrees. (mine took 20 seconds but all microwaves differ) Stir in the yeast and 1 teaspoon of sugar. Set aside and allow to proof 5-10 minutes.
  • In the bowl of a stand mixer with paddle attachment, mix together remaining 1/3 cup of sugar, egg, pumpkin puree and spices. Turn the mixer to low, pour in milk mixture, add the vanilla.
  • Switch to the dough hook, add salt and flour, mixing until the dough forms and pulls away from the sides of the bowl. Knead in the mixer 3 - 5 minutes. The dough will be slightly sticky.
  • Grease a large bowl, transfer the dough to the bowl, cover and rise for 1 hour or until doubled in size.
  • Punch down the dough, on a lightly floured surface roll the dough to roughly 9"x18". Rub the entire surface with the softened butter. Sprinkle generously with the cinnamon sugar.
  • Starting at one of the shorter edges, roll into a tight log and pinch the seams to seal.
  • Place the dough seam side down in a lightly greased 9"x5" loaf pan. Cover and allow to rise for an additional 90 minutes or until rising a couple of inches above the sides of the pan.
  • Preheat the oven to 350F. In a small bowl whisk the egg and 2 teaspoons of water together, brush over the exposed dough.
  • Bake 35-40 minutes.
  • Cool in the pan for 10 minutes, transfer to a cooling rack to cool completely.