[adapted from Sunny Side Up]
This made the house smell so good, just like it’s suppose to this time of year.
In a saucepan over medium-high heat, brown 2 tablespoons butter, darkening but not burning and coloring too dark. Take off the heat and stir in 1/2 cup whole milk; heat through and let cool to lukewarm, then adding 1/4 cup sugar and 2 1/4 teaspoons active dry yeast. Allow to bloom with the yeast, about 8 minutes. In the bowl of a stand mixer using the dough hook attachment, pour yeast mixture, scraping with a spatula every drop; add 3/4 cups pureed pumpkin, 1 teaspoon salt, and 1 cup bread flour. Begin to knead, gradually adding 1 1/2 cups bread flour, 1/2 cup at a time. Knead until the dough is smooth and elastic but slightly sticky. Have the dough rise in a covered and oiled bowl for 60 to 90 minutes, doubled in size.
While dough is rising, again, brown 2 tablespoons butter. Take off the heat and stir in 1 cup granulated sugar and spices of 2 teaspoons ground cinnamon and 1/2 teaspoon freshly grated nutmeg; set aside. Butter and flour a loaf pan. When dough is ready to work with, punch it down, and lay on a lightly floured surface. Knead 1 to 2 minutes by hand, then roll out into measurements of 20×12.
Begin to cut into squares or sections to fit the pan. This can be done for a square-shaped pan if not for a loaf. Stand vertically and evenly scattering the cinnamon-sugar in between cut portions, then over all. Cover the dough again, letting it rise for 30 to 45 minutes. Heat the oven to 350°. Bake 30 to 40 minutes, deep golden-brown.
For the glaze, brown 2 tablespoon butter. Add 1 1/2 tablespoons milk and 1/8 cup dark brown sugar. Bring to a light boil, turn off the heat and stir in 3/4 cups powdered sugar and 1 tablespoon dark rum. Kahlua goes nicely in this if not Meyer’s brand of rum. Pour over the loaf when out of the oven. This is great with black coffee and apple-smoked bacon.
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