Pumpkin Spice Filled Pumpkin Loaf

        From the blog For Love of the Table

1/2 recipe pumpkin roll dough, chilled overnight

1 T. melted butter

1 T. granulated sugar mixed with 1/2 t. pumpkin pie spice

1 egg beaten with 1 T. water for egg wash

1 1/2 to 2 T. minced pepitas

Turbinado sugar


On a lightly floured surface, roll the dough out into a thin 12- by 16-inch rectangle, making sure that the long side runs parallel to the edge of the work surface in front of you.  Brush the dough with the melted butter.  Scatter sugar/pumpkin pie spice evenly over the buttered dough, leaving a 1/2-inch strip of dough across the top bare.  Starting with the edge nearest you, roll the dough up jellyroll-style.  Pinch the final seam into the dough to seal.  Using a sharp knife, kitchen scissors or a bench scraper, cut the roll deeply—but not all the way through—at 1-inch intervals.  Rotate the roll so that the original pinched seam is down.  Twist the cut segments/rolls in alternating directions.  Shorten the loaf a bit by scrunching it together so that the segments are shingled slightly and the entire loaf is closer to 10 to 12 inches in length (rather than the original 16 inches).  Transfer to a parchment-lined baking sheet and cover loosely with plastic wrap.  Let rise in a warm place until doubled in bulk (about an hour and 15 minutes). Carefully brush with egg wash and scatter the pumpkin seeds and sugar generously over all.


Bake the loaf in a 365° until puffed and golden brown—about 20 to 25 minutes.  Remove from the oven and slide onto a wire rack.  Let cool briefly before slicing.  Serves 10 to 12.