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1
Over medium-high heat, brown 4 tbs of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
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2
Pour the milk and butter into the bowl of standing mixer (with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 F). Once it has reached a warm but not hot temperature add the yeast and 1/2 c of sugar and allow to proof (this can take up to 8 min, the top will look foamy. Add the the pumpkin, salt, and 2 c of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tbsp at a time.
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3
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 mins or until doubled in size.
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4
While dough is rising, brown another 4 tbsp of butter. Add the sugar, cinnamon, and nutmeg and mix well.
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5
Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.
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6
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 mins
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7
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 mins, or until top is a very deep golden brown.
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8
icing: 1 c powdered sugar
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9
1/2-1 tsp milk
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10
1/2 tsp light corn syrup
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11
1/2 tsp almond extract
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12
ice loafs with icing and sprinkle with cinnamon
