Ingredients
2¼tspyeast
¼cupwarm water,110 degrees F
½tspgranulated sugar
¼cupwarm milk,110 degrees F
2tbspmolasses
¼cupgranulated sugar
¾tspsalt
1tbspbutter,softened
¼tspnutmeg
¼tspginger
1egg
1cuppumpkin puree,from can
3¼cups =all-purpose flour
1½tbspbutter,melted
⅓cuplight-brown sugar
2tspcinnamon
Preparation
In the bowl of an electric mixer combine water, yeast and ½ teaspoon of granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes.
Stir in milk, molasses, ¼ cup of granulated sugar, salt, softened butter, nutmeg, ginger, egg, and pumpkin puree until well combined.
Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic.
Transfer dough to an oiled bowl, cover with plastic wrap and let rise for about 1 hour in a warm place until double.
Butter an 8½x4½-inch pan, set aside.
In a small bowl whisk together brown sugar and cinnamon, set aside.
Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22×8 inches.
Brush with melted butter, coming within about ½ inch of the edges. Sprinkle with cinnamon mixture, coming within about ½ inch of the edges. Roll the dough up jelly-roll style, starting with the short side.
Place rolled dough in a greased loaf pan and let rise in a warm place until doubled about 45 minutes.
Bake 375 degrees F for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in the pan for 5 minutes then remove to a wire rack to cool completely before slicing.
