This bread is an exercise in patience. You’ll need a lot of it, but I promise, it’s well worth the wait. I made this several months ago after finding it on Annie’s Eats and decided to revisit the recipe, but this time with pumpkin. After all, ’tis pumpkin season and our house is in pumpkin overload.
I mixed the dough together in my electric mixer and let it rise in a warm place for an hour. Warm is the key word here. My kitchen was a bit chilly when I first started making this bread and the dough did not initially rise. After moving the bowl to a warmer spot, the yeast was activated and the dough rose beautifully. It should double in bulk.
After the dough has properly risen, roll it into a ball and let it rest for 5 minutes. Roll it flat, slather the dough with butter and cover it with sugar and spices. It may seem like a lot, but you’ll need to use the whole cup full of sugar.
The dough gets sliced into 6 strips, a pizza wheel is handy here. The strips are stacked, make sure you include all the sugar in between the layers, and cut into six portions. Pile them into a buttered loaf pan, if there’s any extra sugar, be sure to sweep it up and sprinkle it on top of the dough.
The dough will need to rise for another 30 minutes before baking. Like I said, patience. After a 30 minute trip in the oven, you’ll need to let it cool for another 10 to 15 minutes before removing it from the pan.
And this is the result. A breakfast treat full of heavenly layers of pumpkin bread, sugar and spices. So worth the wait. And so beautiful you might not want to pull it apart, but you will and you won’t be able to stop.
This bread is amazing. Each piece is like my favorite center section of a cinnamon roll, all gooey and warm. And perfect with a cup of pumpkin spiced coffee.
- 3 c all-purpose flour, plus more for dusting
- 1/4 c granulated sugar
- 2 1/4 t instant yeast or one package
- 1/2 t salt
- 4 T unsalted butter, cut into small pieces
- 1/4 c whole milk
- 1/2 c pumpkin puree
- 1 t vanilla extract
- 2 large eggs
- 5 T unsalted butter
- 1 c sugar
- 1 1/2 t ground cinnamon
- 1 t ground nutmeg
- 1/4 t ground ginger
- 1/8 t ground clove
- Make the dough by combining the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook.
- Heat the milk in the microwave for one minute. Add the butter to the milk and stir until melted.
- Add the milk, pumpkin, vanilla and eggs to the dry ingredients. Mix on low until dough starts to come together, then turn up the speed to medium high and knead for 5 minutes. The dough should be smooth and elastic. Add more flour (by the tablespoon) as needed until the dough no longer sticks to the sides of the bowl. The dough will be tacky and will stick to the bottom of the bowl, this is okay. Transfer the dough to a lightly oiled bowl, roll the dough in oil and cover with plastic wrap. Place bowl in a warm spot and allow dough to rise for 1 hour, or until doubled in bulk.
- While the dough rises, combine the sugar and spices and mix well. Melt the butter in the microwave, about 45 seconds on high.
- Once the dough has risen, transfer the dough to a lightly floured surface and roll into a ball. Cover with a dry, clean towel and allow to rest for 5 minutes. Roll the dough into a rectangle, about 12 by 20 inches. Brush the dough with butter and cover with sugar, the whole cup full. Cut the dough into 6 – 2 inch wide strips. Stack the strips on one another and cut them into 6 sections. Stack each section into a buttered 9 by 5 inch loaf pan, sprinkle any leftover sugar onto the layers of dough. Cover the pan with a towel and let the dough rise a second time in a warm spot for 30 to 45 minutes.
- Preheat the oven to 350 degrees. Bake the bread for 30 to 35 minutes until the top is golden brown. Allow the bread to cool for 10 to 15 minutes before removing from pan.
Adapted from Annie’s Eats