Spiced Pumpkin Bubble Bread

12 Servings

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Spiced Pumpkin Bubble Bread Ingredients

PATTI VDRJ67A	1 1/2 c Sugar; divided
2 ts Cinnamon	14 tb Butter; melted; divided
1/2 ts Ground cloves	1 ts Salt
1/2 ts Ground ginger	1/2 c Nonfat powdered dry milk
1/2 ts Ground nutmeg	16 oz Solid pack pumpkin
1/4 oz Active dry yeast	5 c Flour
1 c Water; warm (105-115~)	1 c Nuts; chopped

Instructions for Spiced Pumpkin Bubble Bread

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the spice mixture and 2-1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in enough remaining flour, about 2-1/2 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 1-1/2 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 1/3 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 on Nov 28, 1997

Main Ingredient: GrainsCuisine: Uncategorized