Categories: bread

Ingredients

• 1/2 teaspoon pumpkin spice, optional
• 1 cup chopped pecans
• 1 cup currants
• 1 cup warm water
• 2 tablespoons dry yeast
• 1 cup pumpkin puree
• 1/4 cup unsalted butter, softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoons salt
• 5 to 6 cups bread flour
• FILLING
• 1/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon pumpkin spice, optional
• 1 cup chopped pecans
• 1 cup currants

Directions

1. GLAZE: 1 beaten egg, sugar, cinnamon

2. Spray three 8 by 4 inch loaf pans with non-stick cooking spray. Set on a parchment paper lined baking sheet. Set aside.

3. In a large mixing bowl, hand whisk the water and yeast briskly. Add the pumpkin puree, butter, sugar, egg, and the salt and blend. Add 4 cups of the bread flour and mix. Attach the dough hook and knead, adding more flour as required to make a soft but elastic dough (8 -10 minutes).

4. Cover the work bowl with a large plastic bag and let rise about 30 minutes or until almost doubled in bulk.

5. Meanwhile, in a small bowl, blend the butter, brown sugar and spices. Have the pecans and currants nearby.

6. Gently deflate the dough and separate into three portions. Press each into an oval or circle about 10 inches in diameter. Scatter on some of the brown sugar mixture over the surface of each piece and then scatter on some pecans and currants over each. Roll out each portion into a snug jellyroll. Place each in a prepared loaf pan. Place on the baking sheet and insert the entire sheet in the large plastic bag.

7. Let rise 30-45 minutes until almost doubled in bulk. Brush each loaf with egg wash and sprinkle with sugar and cinnamon.

8. Bake on the lower rack of the oven, 30-35 minutes until slightly browned on top.

9. Makes three loaves. If there are leftovers, use them to make bread pudding or a unique French toast.

Email to a friend | Print this recipe | Back