- 2 tablespoons instant or active dry yeast
- 1/2 cup (113g) lukewarm milk
- 2 large eggs, room temperature
- 1 1/2 cups (340g) puréed pumpkin, either fresh or canned
- 2 tablespoons (25g) vegetable oil
- 6 1/2 cups (780g) All-Purpose Flour
- 1/2 cup (106g) brown sugar
- 2 1/2 teaspoons salt
- 1/2 teaspoon each of all spice, ground cloves, ground ginger
- 2 tablespoons milk
- 1/2 cup (106g) brown sugar, packed
- 4 teaspoons (11g) cinnamon
- 1 egg white beaten with 1 Tablespoon of water
- Place all of the ingredients (except filling and egg wash) into the bowl of a stand mixer. Using the paddle attachment, mix until the ingredients come together. Then switch to the dough hook and knead to make a smooth, soft dough, about 5 minutes.
- Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.
- Meanwhile, for the filling, mix together the brown sugar and cinnamon, and set aside.
- Once the dough is doubled, gently deflate it and turn it out onto a lightly floured work surface. Divide in half.
- Roll out 1/2 dough into a 9″ x 18″, 1/4″-thick rectangle. If the dough “fights back,” cover the dough and let it rest for 10 minutes to relax the gluten, then stretch it some more.
- Brush the milk lightly over the dough, coming to within an inch of the edges. Evenly sprinkle the filling over the dough, leaving the 1-inch border.
- Starting with a short end, roll the dough gently into a log, sealing the seam and ends.
- Weave the dough into the oiled loaf pan, creating swirls.Place in lightly greased 9″ x 5″ loaf pans.
- Repeat this process with the other dough and remaining half of cinnamon and sugar mixture.
- Cover the pans and let the loaves rise until almost doubled, about an hour. Toward the end of the rising time, preheat the oven to 350°F.
- Brush the risen loaves with the egg white wash.
- Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown.