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The baker’s famous pumpkin bread is a twisted loaf, or babka, filled with spiced pumpkin puree and glazed with cinnamon syrup. We’ll show you how to bake it from start to finish, with a guest star ‘pumpkin loaf’ who sometimes tries to steal a bite.

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Yield: 1 loaf, or 12 rolls.
Time: approx. 3 hrs 20 min (40 min active time, ~2 hrs rising time, 30-40 min baking time)

INGREDIENTS

Dough:
½ cup whole milk
½ cup granulated sugar
1½ teaspoons rapid-rise yeast
1 large egg
2 cups white bread flour, plus ¼ cup in case the dough is too wet, and extra for flouring the board (if you have a scale, 2 cups is 240g)
½ teaspoon table salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened, plus extra for greasing the bowl

Filling:
¾ cup pumpkin purée (not pumpkin pie filling!)
¼ cup brown sugar
½ teaspoon table salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
(optional) ½ cup pecan pieces; you can also use walnuts, pepitas, etc.

Egg wash:
1 large egg

Glaze:
⅓ cup sugar
¼ cup water
1 teaspoon ground cinnamon, or 1 cinnamon stick

INSTRUCTIONS
1. For the dough: In a small bowl/measuring cup, combine the milk, ¼ cup of the sugar, yeast, and egg.
2. In a large bowl, combine the flour, salt, cinnamon, and remaining ¼ cup sugar.
3. Add the milk mixture to the dry mixture, and combine. Knead in the bowl until the dough comes together.
4. Work the butter in, 1 tablespoon at a time, until well combined. Dough will be sticky, but should release from your hand while you knead. If the dough is too wet to handle, add the extra flour, a spoonful at a time, until it can be worked.
5. Lightly butter a clean bowl, and transfer the dough to it. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hr.
6. For the filling: In a small bowl, mix together the pumpkin, brown sugar, salt, and spices. Set aside.
7. Lightly flour a clean work surface. Tip the dough out and roll into a large, thin rectangle.
8. Spread the filling over the dough, leaving a 1 inch border along one of the long sides. If using pecans, sprinkle on top. Roll the dough up & pinch the seam shut.
9a. To shape the loaf: Use a serrated knife or bench scraper to cut the dough lengthways into two strands. Leave one end attached for about 1 inch. Twist the strands together, turning them as you go so the cut insides face upwards. Tuck the ends under the loaf. Transfer to a parchment-paper-lined loaf pan. Cover with plastic wrap, and put in a warm place to rise until doubled in size, about 1 hr.
9b. To shape the rolls: Make several thin slices from the short end of the dough, then gather 2 or 3 slices together and twist. Transfer to a parchment-paper-lined baking sheet. Cover with plastic wrap, and put in a warm place to rise until doubled in size, about 1 hr.
10. Preheat the oven to 375°F.
11a. For the loaf: Bake for 25 minutes. Lightly beat the egg for egg wash, and brush liberally on top. Bake for 10-15 more minutes, or until the bread is golden-brown and a toothpick poked into the center comes out clean. If the top looks like it’s going to burn, cover it with foil.
11b. For the rolls: Bake for 10 minutes. Lightly beat the egg for egg wash, and brush liberally on top. Bake for 10-15 more minutes, or until the bread is golden-brown and a toothpick poked into the center comes out clean. If the top looks like it’s going to burn, cover it with foil.
12. For the glaze: Combine the sugar, water, and cinnamon in a small saucepan over medium heat. When all the sugar has dissolved, take it off the heat and set aside to cool.
13. Once the bread is cool enough to handle, remove the loaf from the tin, transfer the loaf and/or rolls to a wire rack, brush liberally with the glaze, and leave to cool completely. Enjoy!

Notes: This recipe makes a not-too-sweet, mildly spiced bread. The amount of cinnamon in the dough, and spices and sugar in the filling, can be adjusted to your taste.

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