3/4 cup milk
1 pkg active dry yeast
1 cup canned pumpkin
3 Tbsp butter, melted
2 Tbsp granulated sugar
1 egg yolk
1 tsp salt
3 cups all-purpose flour
3 Tbsp butter, melted
3/4 cup packed brown sugar
1 Tbsp ground cinnamon
1 recipe Cinnamon Glaze (below)
1. In a small saucepan heat milk just until warm (105F to 115F) In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
2. Add 1/2 cup of the pumpkin, the 3 Tbsp melted butter, the granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth) Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (or cover and let rise in a warm place for about 60 minutes or until double in size)
3. Butter a 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20×12-inch rectangle. For pumpkin filling, stir together the remaining 1/2 cup pumpkin and the 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling. Cut dough rectangle crosswise into five 12×4-in strips. Stack strips, then cut six 4 x 2-in pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.
4. Preheat oven to 350F. Bake 35 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool 10 minutes. Remove loaf to serving plate. Drizzle with Cinnamon Glaze. Cool 20 minutes more.
Makes 12 servings.
The walnuts were my add in, as I was preparing this, I thought walnuts would be good with the pumpkin. I toasted them and then chopped them before adding to the loaf.
Cinnamon Glaze: Stir together 1 cup powdered sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla, and 1 Tbsp milk. If needed, add additional milk, to make glaze drizzling consistency.
This came from a Better Homes & Garden Baking magazine from 2015
This is dangerously delicious, and makes a lot. I call this fall apart bread, because as soon as you take a piece off – it starts falling. You want to serve this hot from the oven immediately. It is good heated up, however, there is a noticeable difference, on my part. My husband just keeps eating it and saying how good it is.
Papas Cutting Board 