I recommend doing this when you’re going to be around the house for a while, sincethe dough has to set up at different times, there is lots of waiting involved (but well worth the wait!)
Ingredients:
2 Tbsp unsalted [vegan] butter (Earth Balance)
1/2 cup rice/soy milk
2 1/4 teaspoons (1 envelope) active dry yeast
1 cup pumpkin puree
1/4 cup sugar
1 tsp salt
2 1/2 cups bread flour
1/2 tsp fresh ground nutmeg
a dash of pumpkin pie spice (optional)
2/3 cup raw sugar
2 tsp ground cinnamon
2 Tbsp unsalted [vegan] butter (Earth Balance)
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to poof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
Then add the pumpkin, salt, and 1 cup of flour.
Stir until combined then add the rest of the flour 1/2 cup at a time.
Knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel.
Allow to rise in a warm place for 60-90 minutes or until doubled in size. At this point, you could cover this and place in the fridge overnight and continue in the morning if you wanted to eat this for breakfast. Otherwise, continue on!
Brown another 2 tablespoons of butter and set aside.
In a small bowl, combine the sugar, cinnamon, and nutmeg, pumpkin pie spice; mix well and set aside.
Next, grease and flour a 9×5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.
Roll dough into a 20×12 inch rectangle.
Brush the surface of the dough with the browned butter, using a pastry brush.
Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand.
Cut the rectangle into 6 strips.
Lay strips on top of each other. Don’t worry if the cinnamon sugar mixture falls out.
Cut each strip into 6 even squares (cut in half then each half into thirds).
Stack strips vertically into the loaf pan. I added some the cinnamon sugar mixture that had fallen out in between the layers and over the top.
Cover the pan with a clean towel.
Let it rise for 30-45 minutes.
Preheat an oven to 350 degrees.
Bake for 35 to 40 minutes, or until top is a very deep golden brown. You may want to tent the top with aluminum foil at the end of the baking time to prevent over browning.
Let cool for at least 20 minutes in the pan. Remove and serve while warm.
2 ½ cup pecans and walnuts, chopped
½ cup raw pumpkin seeds
1 cup coconut flakes
¾ cup raw sunflower seeds
¼ sesame seeds
¼ cup ground flax seed
1 tbs cinnamon, or as much as your heart desires
½ tsp pumpkin spice
about ¼- ½ tsp sea salt
¼ cup coconut oil, melted
¼ coconut sugar
¼ cup maple syrup
ORGANIZED CHAOS 