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1
Bring yeast, pumpkin, and eggs to room temperature.
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2
Combine dry goods together in the bowl of your stand mixer and stir gently to blend well.
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3
Make sure the dried fruits and pumpkin seeds are evenly coated with flour.
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4
Combine pumpkin, eggs, and warm melted butter in a separate bowl and stir well.
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5
Add wet ingredients to the dry, and stir with the paddle attachment on your mixer until the dough pulls away from the side of the bowl.
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6
Switch to the dough hook and knead 5 to 7 minutes, or until smooth, adding additional flour sparingly if dough is too wet.
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7
Transfer dough to a clean, lightly oiled bowl, turning to coat.
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8
Cover with plastic wrap and allow to rise 1 to 2 hours, or until doubled in bulk.
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9
Punch down dough and turn out onto a lightly oiled counter top or a silicone mat.
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10
Divide dough into quarters, and shape each quarter into a tight ball.
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11
Place balls onto parchment lined baking sheets.
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12
(Two balls should fit on a standard sheet pan.)
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13
Cover with lightly greased plastic wrap and allow to rise another hour, or until puffy, but not doubled.
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14
Preheat your oven to 375 degrees F during the last 10 minutes of the rise.
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15
Bake at 375 degrees 30 to 35 minutes, tenting the tops of the bread with foil during the last 10 to 15 minutes to prevent over browning, if necessary.
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16
The interior temperature of the bread should read about 200 degrees F on an instant read thermometer, and the bread should sound hollow when tapped.
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17
Cool on a wire rack until you can't stand the tantalizing smell any longer, and have to cut yourself a slice!
