- 3 cups all purpose flour (plus extra for kneading)
- 1/4 cup sugar
- 2 1/2 tsp. active dry yeast
- 1/2 tsp. salt
- 1/4 cup milk
- 2 1/2 Tbs. STAR Grapeseed Oil
- 1/2 cup pumpkin puree
- 1 tsp. vanilla
- 2 eggs
- For the Cinnamon Sugar Filling
- 5 Tbs. unsalted butter
- 1 cup sugar
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- For the Pumpkin Spice Glaze
- 1 cup powdered sugar
- 2 Tbs. milk (plus extra as needed)
- 1 tsp. pumpkin pie spice
Melt the butter in a microwave-safe dish.
In a bowl, mix together the sugar, cinnamon, nutmeg, ginger, and cloves until well-combined.
Brush the butter in an even layer over the rectangle of dough. Evenly sprinkle the cinnamon sugar mixture over the dough.
Cut the dough into six 2-inch-wide strips (lengthwise). Stack the strips on top of one another and cut them into six equal sections. Stack each section into a well-buttered 9×5 inch loaf pan. Cover the loaf and again let it rise for another 45-60 minutes.
Once loaf has risen, preheat the oven to 350. Bake the bread loaf for 30-35 minutes, or until the top has turned a deep golden brown. Allow the bread to cool for 20 minutes in the pan before removing and glazing.
Mix powdered sugar, milk, and pumpkin pie spice together in a bowl. Add more milk, as needed, to thin glaze to desired consistency.
Pour glaze over the top of the pumpkin loaf, let it set, and serve.
Recipe developed by: http://jcocina.com