-
1
Brown 2 tablespoons of butter over medium-high heat.
-
2
Remove from heat and add room temperature milk, return to stove and heat through.
-
3
Poor milk and butter into the stand mixer.
-
4
Allow to cool to a warm temperature.
-
5
Add yeast and 1/4 cup of sugar.
-
6
Allow to proof.
-
7
Add pumpkin, salt and 1 cup of flour.
-
8
Stir using hook attachment until combined.
-
9
Add 1/2 cup of flour at a time.
-
10
Knead for 6 minutes, until dough is smooth, elastic, and slightly sticky.
-
11
And extra flour 1 tablespoon at a time if needed.
-
12
Allow dough to rise in a lightly oiled bowl (in a warm place) for 60-90 minutes.
-
13
Dough should double in size.
-
14
While rising, brown 2 tablespoons of butter.
-
15
Mix 1 cup of granulated sugar and pumpkin pie spice.
-
16
Grease and flour a 9x5 loaf pan and set aside.
-
17
Once dough has doubled in size, punch it down and flop out onto a clean floured surface.
-
18
Knead with hands for 1-2 minutes.
-
19
Roll dough into a 20x12 inch rectangle.
-
20
Brush dough with butter.
-
21
Sprinkle with sugar mixture and press into dough with palms of hand.
-
22
Cut the rectangle into 6 even strips.
-
23
Lay strips on top of each other and cut each strip into 6 even pieces.
-
24
Stack strips vertically into the loaf pan.
-
25
Cover the pan with a clean towel and let rise for 30-45 minutes.
-
26
While rising, preheat oven to 350 degrees.
-
27
After rising in pan, bake for 30-40 minutes or until top is a very deep golden brown.
-
28
For Glaze, heat the butter, milk, and brown sugar in a small saucepan.
-
29
Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
