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1
In a small bowl, stir the milk with the granulated sugar and the yeast.
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2
Let stand for 5 minutes, until the yeast is foamy.
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3
Meanwhile, in a standing mixer fitted with the paddle, cream the 6 tablespoons of butter with the brown sugar, salt, nutmeg and orange zest at medium-high speed until light in color, about 2 minutes.
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4
Add the egg and vanilla and beat for 1 minute more.
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5
Add the pumpkin puree and beat until incorporated.
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6
Pour in the yeast mixture and beat at low speed to fully incorporate.
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7
The mixture will look curdled.
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8
Switch to the bread hook.
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9
Add the 4 3/4 cups of bread flour and knead at low speed until nearly incorporated.
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10
Increase the speed to medium and knead until the dough is smooth and shiny, about 8 minutes; it will be very soft, but it should not be sticky.
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11
Brush a large bowl with some of the melted butter and turn the dough out into it.
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12
Cover with plastic wrap and let rise in a warm place for about 1 1/2 hours, until doubled in bulk.
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13
Using a rubber spatula, mash the pumpkin puree with the softened butter in a small bowl.
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14
In a food processor, combine the turbinado sugar with the pecans, cranberries, cinnamon and ginger and pulse until the nuts are finely ground.
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15
Preheat the oven to 350.
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16
Butter a 10-by-5-inch loaf pan.
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17
Press down the risen dough and turn it out onto a lightly floured surface.
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18
Gently press it into a rectangle and sprinkle with flour.
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19
Roll out the dough to a 12-by-18-inch rectangle.
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20
Spread the pumpkin butter over the dough and sprinkle with the swirl mixture.
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21
Starting with a short side, tightly roll the dough up to form a 12-inch log.
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22
Pinch along the seam to seal.
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23
Fit the loaf into the prepared pan, seam-side down, tucking the ends underneath.
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24
Loosely cover with plastic wrap and let rise for 30 minutes, until the bread has domed above the edge of the pan.
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25
Brush the top with melted butter and bake in the center of the oven for about 1 hour, until the top is a deep golden brown and the bottom of the pan sounds hollow when tapped.
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26
Let the loaf cool in the pan for 5 minutes; then unmold it onto a rack and let cool completely before slicing.
