1 cup raisins
1/2 cup warm water
1/2 tbs active dry yeast
1/2 cup milk, whole or 2%
2 tbs cup unsalted butter, melted
1/2 teaspoons salt
1 tsp cinnamon
2 1/2 cups all-purpose flour
1/2 cup granulated white sugar
2 tbs pumpkin puree
2 1/2 tbs pumpkin spice
OR (if you don’t have pumpkin spice)
(1 1/2 tbs cinnamon
4 teaspoons ginger
2 teaspoon allspice
2 teaspoon nutmeg)
1. Put the raisins in a small bowl filled with hot water. Let the raisins plump up, about 10 minutes. Drain and set aside.
2. Pour a cup of warm water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir gently. (You can use the water from soaking the raisins) Give it a about 10 minutes, then stir to fully dissolve the yeast.
3. Stir the milk, melted butter, cinnamon and salt into the water.
4. Add the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook (or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough). If the dough is too sticky, add a little more flour.
5. With the mixer on low, gradually add the raising to the bowl and continue kneading until they are evenly distributed.
6. Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour.
7. Roll the dough out on the counter. Make sure that the dough is a little less wide that your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.
8. Spread the pumpkin puree over the dough evenly, leave about 1/2 inch boarder.
9. Combine sugar and pumpkin spice. Sprinkle the dough generously this mixture.
10. Roll up the dough and place it in the greased loaf pan, seam side down.
11. Let the loaf rise until mounded over the top, about 30 minutes. Sprinkle with some pumpkin spice and sugar mixture over the top.
12. Preheat the oven to 375. Bake for 40-45 minutes until golden brown. Let cool.