This loaf of bread is the perfect addition to your Thanksgiving table. If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.
Ingredients
For dough:
4 fluid ounces / ½ cup milk warmed to 115 degrees (I used skim)
¼ ounce (2¼ teaspoons) active dry yeast
2⅝ ounces (~1/3 cup) granulated sugar
11 ounces (~2 cups) white whole wheat flour
7 ounces (~1½ cups) all-purpose flour plus additional for rolling dough
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 egg at room temperature
1 cup canned pumpkin puree (NOT pumpkin pie filling)
For Filling:
1 ounce (2 tablespoons) unsalted butter, softened at room temperature
2½ ounces granulated sugar (~1/3 cup)
1 tablespoon ground cinnamon
Egg Wash:
1 egg at room temperature
1 tablespoon water
Instructions
In a large measuring cup or medium bowl, combine warm milk with yeast and one teaspoon granulated sugar; set aside to proof
In a large bowl, whisk together flours, cinnamon, nutmeg and salt; set aside
In the large bowl of an electric mixer with a paddle attachment, combine remaining granulated sugar from bread, egg and pumpkin puree on medium speed until well combined
Scrape sides of the bowl and reduce speed to low; slowly add milk mixture
Stop mixer and switch to dough hook
Add flour mixture and mix on low speed for about two minutes or until dough forms ball and pulls away from sides of the bowl
Spray a large bowl with non-stick cooking spray or oil and place dough into bowl; cover with a dish towel and set aside to rise for one to one and a half hours or until dough has doubled in size
Once dough has doubled, lightly grease a 10-inch loaf pan and set aside
Lightly flour a clean surface and roll dough out in a ten to twelve inch wide rectangle to ¼ of an inch thickness
Rub surface of dough with butter and cover with sugar and cinnamon
Roll dough tightly into log starting with one of the shorter ends and pinch closed at seam
Place dough seam-side down into a 10-inch loaf pan; cover with dish towel and allow to rise for 90 minutes
Once ready to bake, pre-heat oven to 350 degrees
Whisk together egg and water; brush over top of loaf (you won't need to use all of the egg wash)
Bake for 30-40 minutes; loaf will be lightly browned and firm
Allow to cool for 5-10 minutes before removing from loaf pan and placing on wire rack; allow to cool completely
Store bread in an airtight container up to four days or freeze slices in a ziplock bag up to one month