¾ c. canned pumpkin puree, room temp.
¼ c. warm water
⅓ c. warm milk (microwave for 20 seconds)
1 Tbl. vegetable oil
¼ c. brown sugar, lightly packed
1 tsp. salt
¼ tsp. nutmeg
½ tsp. cinnamon
1 egg, lightly beaten
3 c. bread flour, approximately
¾ Tbl. instant yeast
Cinnamon Sugar Swirl:
1½ Tbl. melted butter
½ c. light brown sugar mixed with 2 tsp. cinnamon
Add ingredients to bread machine in the order recommended by the manufacturer. The following is how I prepared mine.
Add pumpkin, water, warm milk, vegetable oil, brown sugar, salt, nutmeg, cinnamon and egg to the bread machine pan. Add the flour. Make a well in the top of the flour and add the instant yeast. Turn the bread machine on the dough cycle and let it do all of the work (my dough cycle takes 1½ hours). You will want to check it at first while it is mixing, to make sure you have enough flour. The dough should be slightly sticky to the touch, but will stay in a ball as the bread machine mixes. I used exactly 3 cups of flour and it was perfect. If your dough is way too sticky, add a little extra flour, but don't over-do it.
Once the dough cycle has finished and the bread has risen, punch down dough and remove from bread machine pan. Place dough on a lightly floured surface and knead a few times, just to release the air bubbles. Roll out dough to a 9''x22'' rectangle. Brush top with melted butter and sprinkle with cinnamon and sugar mixture, leaving a ½-inch border around the edge
Roll up tightly, beginning with the short end and pinch end together to seal. Place in a greased 9''x5'' bread pan; cover with a kitchen towel and allow to rise until almost doubled. Preheat oven to 375 degrees and bake for 30 minutes. Tent with foil for the last 10 minutes to prevent the crust from browning too much. If you tap on the bread, it will sound hollow when it is finished. When finished baking, run a knife around the edge of the pan and remove bread to cool. Slice and enjoy.
Recipe slightly adapted from Annie’s Eats