For the dough:
- 3 1/4 cups flour, plus extra for kneading
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 Tbsp unsalted butter, melted
- 1/2 cup warm milk
- 1/4 cup warm water
- 2/3 cup pumpkin puree
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
For the coating:
- 1 cup sugar
- 2 tsp cinnamon
- 3/4 stick butter, melted
For the glaze:
- 2/3 cup powdered sugar
- 2 Tbsp pure maple syrup
- 1-2 tsp milk
- In a large bowl, whisk together the flour, salt, and spices.
- In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
- Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.
- Cover and let rise until doubled in size, about an hour.
- In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
- Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
- Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
- Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.