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an edited lifestyle recipe pumpkin spiced sugar loaf

Pumpkin Spiced Sugar Loaf

Prep Time:1 hr
Cook Time:30 mins
Rising Time:2 hrs
Total Time:3 hrs 30 mins
Course: Dessert
Keyword: autumn, baking, fall, holidays
Servings: 8 people

Ingredients

  • 1 ¾ cups whole milk, warmed
  • 1 tbsp instant yeast
  • 2 tbsp honey
  • 5 cups all-purpose flour
  • 2 tsp salt
  • 6 tbsp salted butter, room temp
  • 1 cup salted butter, cold in small pieces
  • ½ cup caster sugar
  • 1 tbsp cinnamon
  • 1 tbsp pumpkin-spiced seasoning
  • 1 egg, beaten for brushing

Instructions

  • In a bowl or a mixer, combine the milk, honey, 4 1/2 cups flour, yeast, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Then, add the room temp butter and mix until combined, about 2-3 minutes more, adding the additional 1/2 cup flour as needed, until the dough pulls away from the sides of the bowl.
  • Cover the bowl with cling film and let sit at room temperature for 45 minutes to 1 hour or until doubled in size.
  • Next, punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches big. Layer the thin slices of cold butter down the middle third of the dough, pressing gently to adhere and layering the slices together to create a rectangle of butter. Gently push the butter together with your hands.
  • For the first fold: Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers, like an envelope. Roll the dough out again into a large rectangle, fold into thirds. Wrap the dough in cling film and transfer it to the freezer for 20 minutes.
  • For the second fold: Remove the dough from the freezer. Roll the dough into a rectangle and fold it into an envelope. Wrap the dough in cling film and transfer to the freezer for 20 minutes
  • Meanwhile, butter two bread pans. In a small bowl, combine the sugar, cinnamon and pumpkin spice mixture.
  • Remove the dough from the freezer. Roll the dough into a rectangle. Spread the dough with 2 tablespoons of softened butter and sprinkle the cinnamon sugar over the butter. Starting with the edge of the dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
  • Cut the dough log into 10-11 mini swirls. Arrange each roll into the prepared bread pans. Cover and let rise 15 minutes.
  • Preheat the oven to 220 degrees. Brush each loaf with the beaten egg. Transfer to the oven and bake 35-40 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or at room temperature.