A Beginner's Guide by Sahar Ahmed

Directions

In the bowl combine the yeast, warm milk and sugar.
Let sit for 5-10 minutes until proofed and bubbly.
Add in butter, egg, cinnamon, ginger, nutmeg, cloves, salt, pumpkin puree and brown sugar.
Mix briefly to combine.
Add in the bread flour and mix until a sticky dough has formed.
Lightly flour a clean counter or work surface and dump the dough on the surface.
Knead gently with the palms of your hands for 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a well-oiled bowl, turning once to coat the dough.
Cover the bowl with a damp kitchen towel and let the dough rise for 1-2 hours at room temperature until doubled in bulk.
Turn the dough out onto a lightly floured work surface.
Press into a rectangle about 1 inch thick and no longer than 9 inches long.
With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
Turn the loaf seam-side up and pinch the seam closed. Place the loaf in a buttered 9 x 5-inch loaf pan and press down gently so the dough touches all four sides of the pan.
Cover with a towel and let rise at room temperature for 1 hour until almost doubled in size.
Meanwhile preheat the oven to 375° F.
Bake the loaf for about 30 minutes until nice golden brown.
Transfer to a wire rack and let cool for 10 minutes in the pan.
Now invert the bread on the wire rack and let cool for about 15-20 minutes before slicing.
Serve warm with whipped maple butter.
For Whipped Maple Butter
In a bowl add butter, maple syrup, vanilla extract, salt and cinnamon and beat with an electric mixer for 2-3 minutes until nice and fluffy. Spread over warm bread and Enjoy!!
Keeps well covered and refrigerated for 1 week.