Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/4 cup honey
  • 1/2 cup pumpkin puree
  • 3 tbsp melted coconut oil
  • 1 large egg
  • 3.25 cups bread flour
  • 1 tsp fine sea salt
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 2 tbsp coconut sugar
  • 1/4 tsp ground nutmeg

Instructions:

  1. Warm milk to 105-115°F, stir in honey, and sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
  2. Combine pumpkin puree, melted oil, and egg in a mixer bowl. Pour in the yeast mixture and stir until combined.
  3. Gradually add 3 cups of flour and salt, mixing on low until a shaggy dough forms.
  4. Knead the dough for 5-7 minutes until smooth and elastic. Add remaining flour one tablespoon at a time if too sticky.
  5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes until doubled in size.
  6. Punch down the dough and roll into a 12x6 inch rectangle on a floured surface.
  7. Whisk together filling ingredients (pumpkin puree, maple syrup, cinnamon, coconut sugar, and nutmeg) into a paste. Spread evenly across the dough, leaving a 1/2-inch border.
  8. Roll the dough into a tight log and place seam-side down in a prepared 9x5 inch loaf pan.
  9. Cover and let the loaf rise for 30-45 minutes.
  10. Preheat oven to 350°F (175°C) and bake for 30-35 minutes, or until the internal temperature reaches 190°F.
  11. Cool in the pan for 10 minutes before transferring to a wire rack.