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“With my bargain purchases of canned pumpkin last month, I went to see what recipes Hodgson Mill's had available for me. Does not include time for dough to rise.”
1hr 5mins
2 loaves

Ingredients Nutrition


  1. Proof yeast add yeast to 1/2 cup warm water and let stand for 10 minutes.
  2. In a large measuring cup or medium-sized saucepan, heat milk and butter to 135 degrees.
  3. Pour this liquid into a bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg and grated orange peel.
  4. Let this mixture cool to lukewarm.
  5. Add egg.
  6. Add 2 cups best for bread flour and mix thoroughly (you may use a mixer).
  7. Fold in yeast and unbleached flour to make a soft dough.
  8. Knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook.
  9. Place in greased bowl, turning coat thoroughly.
  10. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour.
  11. Combine sugar and cinnamon to make filling.
  12. Knead down dough.
  13. Turn onto a lightly floured surface, divided into 2 equal portions, and let rest for 10 minutes.
  14. Grease two, 9 X 5 X 3-inch loaf pans.
  15. Roll out half the dough into a rectangle 15 X 7 inches and sprinkle half with the filing.
  16. Roll up, starting at the smaller edge.
  17. Seal the edge and place the seam on the bottom of your loaf pan; tuck in ends.
  18. Repeat with rest of dough.
  19. Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.
  20. Preheat oven to 350 degrees.
  21. Bake 30 to 35 minutes, until golden brown.
  22. Allow to cool.
  23. Combine confectioners sugar with milk and drizzle loaves with icing.

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