A while back I did a recipe for pumpkin cinnamon rolls. While making French toast for breakfast, I thought how great the toast would taste made with a pumpkin a swirl bread. This recipe can be made two ways, one plain and the other with pumpkin spice swirled in the center. Ingredients: 4 1/2 cups of bread flour 2 cups pumpkin puree 1 tablespoon instant yeast 1 1/2 teaspoons salt 1/2 teaspoon diastatic malt 4 tablespoons melted butter 4 tablespoons cane syrup 2 tablespoons molasses Filling: (Optional) 3 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons cinnamon 1 tablespoon ginger 1 teaspoon nutmeg 1 pinch cloves 2 tablespoons melted butter In your stand mixer, fitted with a dough hook, combine all the bread ingredients. Start on the lowest speed until all the ingredients are combined. Allow to rest for 5 minutes. Start mixer again and mix about five minutes on speed 3. Dough is ready when it is shiny and pulled away from the sides of t
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