Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 6 tbsp unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1/3 cup light brown sugar
  • 3 1/2 to 4 cups bread flour
  • 1 tsp salt
  • 1 tsp pumpkin spice

Instructions:

  1. Bloom the Yeast: Combine warm milk and a pinch of the brown sugar. Stir in the yeast and let sit for 5–10 minutes until foamy.
  2. Mix Wet Ingredients: In a mixer bowl, combine the pumpkin puree, melted butter, egg, remaining brown sugar, and pumpkin spice. Slowly pour in the yeast mixture.
  3. Incorporate Dry Ingredients: Add the salt and 3 cups of flour. Mix on low until a shaggy dough forms.
  4. Knead to Strength: Gradually add the remaining flour while kneading on medium-low. Stop adding flour once the dough clears the sides of the bowl but still feels tacky to the touch.