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1
Proof yeast add yeast to 1/2 cup warm water and let stand for 10 minutes.
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2
In a large measuring cup or medium-sized saucepan, heat milk and butter to 135 degrees.
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3
Pour this liquid into a bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg and grated orange peel.
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4
Let this mixture cool to lukewarm.
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5
Add egg.
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6
Add 2 cups best for bread flour and mix thoroughly (you may use a mixer).
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7
Fold in yeast and unbleached flour to make a soft dough.
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8
Knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook.
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9
Place in greased bowl, turning coat thoroughly.
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10
Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour.
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11
Combine sugar and cinnamon to make filling.
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12
Knead down dough.
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13
Turn onto a lightly floured surface, divided into 2 equal portions, and let rest for 10 minutes.
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14
Grease two, 9 X 5 X 3-inch loaf pans.
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15
Roll out half the dough into a rectangle 15 X 7 inches and sprinkle half with the filing.
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16
Roll up, starting at the smaller edge.
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17
Seal the edge and place the seam on the bottom of your loaf pan; tuck in ends.
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18
Repeat with rest of dough.
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19
Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.
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20
Preheat oven to 350 degrees.
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21
Bake 30 to 35 minutes, until golden brown.
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22
Allow to cool.
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23
Combine confectioners sugar with milk and drizzle loaves with icing.
