- 8
Ingredients
- BREAD:
- 2 1/4 teaspoons (one 1/4 oz. packet) instant dry yeast
- 1/4 cup warm water (110-115°F)
- 1/2 teaspoon granulated sugar
- 1/4 cup milk, warmed (110-115°F)
- 2 Tablespoons molasses
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1 Tablespoon unsalted butter, softened
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- dash ground cloves & allspice
- 1 large egg
- 1 cup canned plain pumpkin puree (NOT pumpkin pie filling)
- 3 1/4 cups all-purpose flour
- 1/2 Tablespoon unsalted butter, melted
- 1-2 Tablespoons raw sugar
- SWIRL:
- 1 1/2 Tablespoons butter, melted
- 3 Tablespoons brown sugar
- 1 Tablespoon ground cinnamon
- 2-3 ounces bittersweet or semisweet chocolate (Divine's 70% Dark Chocolate with Ginger & Orange bar), chopped
Preparation
Step 1
In the bowl of a stand mixer, whisk together warm water, yeast and 1/2 teaspoon of sugar. Let stand for 5 minutes. Using the dough hook attachment, with the mixer on low, mix in warm milk, molasses, 1/4 cup of granulated sugar, salt, softened butter and spices. Add egg and pumpkin puree, mix until combined. With the mixer still on low, add the flour 1/4 cup at a time until all flour is added and combined. Knead with the dough hook until dough is smooth and elastic. Transfer dough to a lightly oiled large bowl. Let rise in a warm place until doubled in size, about 1 hour. (Tip: If your house is cool, turn your oven on to the lowest temperature for about 30 seconds, then turn OFF. Set dough in OFF oven to rise.)
Butter a 9x5-inch non-stick loaf pan. Set aside.
In a small bowl, whisk together brown sugar and cinnamon.
Punch down risen dough. Turn out onto a floured surface. Sprinkle flour on dough as needed to reduce stickiness. Roll dough out into a roughly 10 x 22 inch rectangle. Spread melted butter over dough. Sprinkle cinnamon and sugar over dough and spread evenly to edges. Spread chopped chocolate evenly over dough. Starting with the short side, roll dough into a tight roll. Pinch seam closed, turn dough so the seam is on the bottom, then tuck the ends under to seal bread and place it in prepared loaf pan. Let rise in a warm place until approximately doubled in size, about 1 hour.
Preheat oven to 375°F. Brush 1/2 tablespoon of melted butter over the top of the loaf, then sprinkle with raw sugar.
Bake at 375°F for 45-50 minutes. Check loaf halfway through and tent with foil if it's getting overly browned. Cool in pan 5-10 minutes. Turn out onto rack to cool completely - at least 2 hours - before slicing.
Use or freeze within 2 days.