Dough
2 tbsp butter
1/2 c milk
2 1/4 tsp active dry yeast
3/4 c pumpkin purée
1/4 c sugar
1 tsp salt
2 1/2 c bread flour
Filling
1 c sugar
2 tsp cinnamon
3 tbsp butter
1/2 tsp nutmeg
Glaze
2 tbsp butter
1/8 c brown sugar
1 1/2 tbsp milk
3/4 c powdered sugar
2 tsp vanilla
In a saucepan over med high heat brown 2 tbsp butter. Once browned remove from heat and add the milk.
Return to heat until milk is heated
Pour into the bowl of a mixer with hook and allow to cool until 100•F. Once it has reached the temp add yeast and sugar and let poof about 10 min. Then add pumpkin, salt and 1 c flour. Stir until combined then add the rest of the flour 1 c at a time. And knead 6 min until dough is smooth and elastic and just slightly sticky. If its too sticky add flour a few tbsp at a time. (I had to add about an extra cup or so )
Move dough to a lightly oiled bowl and cover with a towel. Allow to rise 60-90 min or until doubled in size.
While dough is rising brown another 2 tbsp butter. Add the sugar, cinnamon and nutmeg and mix well. Set aside. Next grease a 9x5 ( bread size) pan.
Set aside.
When the dough has doubled punch it down and flip on a floured board. Knead in hands 1-2 min. Roll out to a 20x12 rectangle. Even sprinkle the sugar cinnamon mixture. And press into the dough with your hands. Cut rectangle into 6 even strips then stack on top of each other and cut into 6 pieces. Stack strips vertically in pan.
Cover with a clean towel and let rise for 30-45 minutes.
Preheat oven to 350. Bake 30-40 min
Until very brown.
To prepare the glaze heat butter, milk and brown sugar in saucepan. Bring to a boil then remove from heat and stir in powdered sugar bad vanilla. Poor on bread after baking.
