I feel like this didn't turn out to be the prettiest bread but it was quite good! Really good actually and it was made the morning of the time change, when the clocks "fall back" and we're all suppose to get an extra hour of sleep or when your whole house is awake and up at 5:00 am and making a yeasted dough seems possible in the morning. Made a few small changes from the one posted on Sprouted Kitchen.
Braided Pumpkin Bread
via Sprouted Kitchen
In a medium bowl, whisk together the confectioners sugar, syrup, butter and 1 Tbsp. of the milk. Whisk in more milk for a thinner consistency if desired. Drizzle the glaze over the bread and sprinkle with pecans. Serve warm.
In a small saucepan over medium heat, cook 2 Tbsp. of the butter, without stirring, until brown bits form, about 3-4 minutes. Stir in the milk and get the mixture to 110' (too hot and it'll kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup sugar. Let it stand for 10 minutes.
Stir in the pumpkin puree, salt and 1 cup of the bread/all purpose flour. When combined, add the rest of the flour in several additions, kneading between additions. Knead the dough until it is elastic and slightly sticky, 6-8 minutes.
Brush a large bowl with olive oil, place the dough ball inside and turn it over several times until it is well greased. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in size, about 1 1/2 hours.
Meanwhile, combine the remaining 1 cup sugar, cinnamon, nutmeg and remaining 2 Tbsp. butter and stir well (I added a cup of chopped pecans). After the dough has doubled in size, knead it for two minutes. Roll it out into a 12x9 inch rectangle. Sprinkle the sugar mixture on top, gently pressing it into the dough. Slice the dough lengthwise into six strips, and stack them on top of the other. Cut the strips into 6 squares and stack them into a 9x5 inch loaf pan. (I sliced dough into 3 strips and braided them together) Cover with a clean dishtowel and allow it to rise for 30 minutes to an hour, until it doubles in size again.
Preheat the oven to 350'. Line a loaf pan with parchment for an easy exit. Bake the loaf on the middle rack for 30 minutes until edges are golden. Set the pan on a rack to cool.