Pumpkin Eggnog Bread

Soft and light, with a buttery crust and a yellowish color, this pumpkin eggnog bread is a wonderful addition to your Thanksgiving meal. Thank you Roxana's Home Baking

 

3 cups King Arthur White Whole Wheat Flour
2 tsp dry yeast
1/4 cup lukewarm pumpkin eggnog
2 tsp pumpkin spices
2 eggs
1 tsp salt
3/4 cup pumpkin eggnog
1 tbsp melted butter (optional)

• In a mixing bowl add the flour. 
• Make a well in the middle and add 1/4 cup lukewarm pumpkin eggnog. 
• Sprinkle the dry yeast on top and leave for few minutes until the yeast is dissolved and bubbles appear.
• Add the pumpkin spice, salt and the two eggs and with the dough hook attachment on start mixing.
• Slowly add the remaining 3/4 cup pumpkin eggnog and mix until the dough comes clean from the sides of the bowl. 
• Knead for 2-3 more minutes. The dough will be soft but not sticky. 
• Remove the dough from the mixing bowl and place it in a greased bowl 
• Cover with plastic foil and leave at room temperature until doubled in volume.
• When doubled in size, divide the dough in two and shape each ball into a log. 
• Place each log into a greased 7 inch bread pan, cover with plastic foil and leave until doubled in volume.
• In the meantime heat the oven at 375F.
• Bake the loaves of bread for 25-30 minutes.
• As soon as you remove them form the oven brush the top with the melted butter.
• Leave to cool slightly