The Most Heavenly Bread Ever!
For me, it doesn’t get any better than pumpkin spice bread. Perfect for the holiday parties, this divine delicacy is a “monkey-type” bread that you can pull apart and eat with your fingers.
Pumpkin Spice Bread Directions (Ingredients): 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground allspice, ¼ teaspoon ground cloves, 1 cup warm milk (110 to 115 degrees), 2 packages active dry yeast, 1¼ cups granulated sugar, divided ½ cup unsalted butter, melted, divided, 1 cup cooked or canned pumpkin, 1 teaspoon salt, 5½ cups all-purpose flour, plus additional for work surface, ½ cup pecans, finely chopped.
1. Prepare any one of several styles and types of cake baking pans (I prefer a 10 inch Angel Food tube cake pan); lightly grease the pan with shortening. Stir the remaining ¾ cup sugar into the remaining spice mixture.
2. Turn dough onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl and let dough rise is a warm place until doubled in size, 1½ to 2 hours.
3. In a small bowl, combine cinnamon, ginger, allspice, and cloves. In a large bowl, stir warm milk and yeast; until dissolved. Add ½ cup sugar, 3 tablespoons melted butter, pumpkin, and salt; beat until mixture is smooth. Add 2 cups flour and 2 teaspoons of the spice mixture; stir until well mixed. Stir in remaining flour to form soft dough.
4. Punch dough down then knead dough briefly, 4 to 5 times. Divide the dough into thirds. Roll each third into an 18 inch long rope. Cut each rope into 18 1 inch pieces, and then roll each piece into a ball.
5. Roll the balls in the remaining melted butter, then roll in the sugar and spice mixture. Place 18 balls in the bottom of the prepared pan, spacing evenly (place 12 balls around the outer edge and 6 balls around the middle.) Sprinkle 1/3 of the pecans over the top. Place a second row of 18 balls on top, staggering the balls over the empty spaces, then sprinkle 1/3 of the pecans over the top.
6. Add a last row of 18 balls, sprinkle with any remaining sugar and spice mixture and sprinkle the remaining pecans over the top. Cover and let dough rise is a warm place until doubled in size, about 1 hour.
7. Preheat oven to 350 degrees F. Bake 55 minutes. Remove pan from oven. Place pan on wire rack to cool. Cool in pan for 20 minutes. Run a thin knife around the edge of the pan to loosen the sides. Invert the pan to remove the bread; place bread onto a serving plate, right side up. Serve warm.