Ingredients
2¼tspyeast
¼cupwarm water,110 degrees F
½tspgranulated sugar
¼cupmilk,warmed to 110 degrees F
2tbspmolasses
¼cupgranulated sugar
¾tspsalt
1tbspbutter,softened
¼tspnutmeg
¼tspginger
1egg
1cuppumpkin puree
3¼cupsall purpose flour
1½tbspbutter,melted
⅓cuplight-brown sugar
2tspcinnamon
Preparation
In the bowl of an electric mixer, combine the water, yeast and ½ teaspoon of granulated sugar.
Whisk until the yeast has dissolved, then let rest for 5 minutes.
Stir in the milk, molasses, granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.
Slowly add the flour, then knead with a dough hook attachment until the dough is smooth and elastic.
Transfer the dough to an oiled bowl, cover it with plastic wrap and let rise in a warm place for 1 hour until it has doubled in size.
Butter an 8½-inch x 4½-inch pan. Set aside.
In a small bowl, whisk together the brown sugar and cinnamon. Set aside.
Punch the risen dough down, then turn it onto a lightly floured surface.
Roll the dough into a large rectangle, about 22-inch x 8-inch.
Brush the dough with melted butter, coming within about ½-inch of the edges.
Sprinkle with the 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 greased loaf pan.
Let the dough rise in a warm place for 45 minutes until doubled in size.
Bake at 375 degrees F for 45 minutes, tenting the loaf with foil halfway through baking to prevent excessive browning.
Allow to cool in the pan for 5 minutes, then move the bread to a wire rack to cool completely.
Slice, serve, and enjoy!
