Spiced pumpkin bubble bread

12 Servings

Ingredients

Quantity Ingredient
2 teaspoons Cinnamon
½ teaspoon Ground cloves
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
¼ ounce Active dry yeast
1 cup Water; warm (105-115~)
1½ cup Sugar; divided
14 tablespoons Butter; melted; divided
1 teaspoon Salt
½ cup Nonfat powdered dry milk
16 ounces Solid pack pumpkin
5 cups Flour
1 cup Nuts; chopped

Directions

PATTI - VDRJ67A

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in ½ cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the spice mixture and 2-½ cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in enough remaining flour, about 2-½ cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1-½ hours. Lightly grease a 10" tube pan. Combine remaining spice mixture with 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18" rope; cut each into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar-spice mixture. Arrange 18 balls in a single layer in bottom of pan so they just touch; sprinkle with ⅓ of the nuts. Top with 2 remaining layers of 18 balls each, staggering balls; sprinkle each layer with nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325~.

Bake 70 minutes, until light golden brown. Cool on wire rack for 20 minutes; invert on serving platter. To serve, break apart with forks.

Posted to MC-Recipe Digest V1 #927 by Nancy Berry <nlberry@...> on Nov 28, 1997

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