Pumpkin Cheese Bread

For Thanksgiving I thought I would try a new bread. I wanted to a yeast bread, but of course it's the time for pumpkin. A pumpkin bread that's not a quick bread is kind of unusual, so when I saw this one, I knew I had to try it! And it was delish!!!! I forgot to take a picture of it since it was Thanksgiving and I was super busy but here's the recipe!!

Pumpkin Cheese Bread

3¾ cup flour

1 tbsp light brown sugar

1 pkg yeast

1¼ tsp salt

1 dash cayenne pepper

¾ cup pumpkin puree

4 oz shredded sharp Cheddar

1 tbsp unsalted butter

1 large egg

1. In a large bowl, stir together 3½ cups flour, brown sugar, yeast, salt, and cayenne.
2. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)
3. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to ¼ cup more flour if needed.)
4. Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
5. Butter a 9x5-inch loaf pan with 1 tablespoon butter.
6. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches.
7. Roll dough into a log and place seam-side down in loaf pan.
8. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1¼ hours.
9. Preheat oven to 375°. Using a sharp knife, slash the loaf down the center.
10. Brush loaf with egg wash.
11. Bake until loaf sounds hollow when tapped, 40 to 50 minutes.
12. Turn out of pan onto a wire rack to cool.