Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter

Pumpkin English Muffin Bread

Today was my first official day off from swimming, a day that I should have been able to sleep in. Of course, instead I jolted out of bed at 6:45am for no reason (ok, so maybe it was my husband snoring in my ear, but does that really matter?). We had our neighborhood "island clean up" day today, but it didn't start until 9am, so in the mean time, I decided that since I was up, my time would be best spent in the kitchen. I had planned on making a breakfast bread of some sort to share with my brother and sister-in-law, who just welcomed my second niece, Lucia, a week ago. I decided to go with this spiced English Muffin bread because I've made plain English Muffin bread in the past, liked it, and thought that giving it a fall-like flavor would make it even better. I was right. The pumpkin flavor of the bread makes it taste like you are eating a sweet treat rather than bread, and the flavored butter is so good I could have eaten it with a spoon! Toasted and slathered with the butter, this might be my new favorite fall breakfast!

For the Bread:
2 cups Whole Wheat Flour
3 cups All-Purpose Flour
4 1/2 teaspoons (2 packages) Active Dry Yeast 
2 teaspoons Salt
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon Baking Soda
1 tablespoon Honey
1/2 tablespoon Olive Oil
1/3 cup Pureed Pumpkin
2 cups Milk, warmed to 120-130 degrees
1/2 cup Water, warmed to 120-130 degrees
Cornmeal, for sprinkling

Grease or spray 2 loaf pans with non-stick cooking spray and sprinkle with cornmeal, tilting the pan around so that the cornmeal coats all of the sides. Dump any excess. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, yeast, pumpkin pie spice, and baking soda. Add the milk, pumpkin, honey, olive oil, and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high heat and beat for 3 minutes, scraping down the sides of the bowl if necessary. Decrease the speed to low and add the remaining flour and salt, mixing until just combined. Do not over mix and do not knead; the dough will be sticky. Divide the dough equally into the 2 prepared loaf pans and sprinkle the tops with cornmeal. Cover the pans with a towel and let them rise in a warm place until doubled in size, about 45-60 minutes. After 30 minutes of rising time has passed, preheat the oven to 375 degrees. When the bread is done rising, bake the loaves for 35 minutes, or until the tops are golden brown. Remove from the oven and immediately remove from the pans, setting the loaves aside to cool. 

For the Butter:
1/2 cup Unsalted Butter, softened to room temperature
1 1/2 tablespoons Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Salt

Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store butter at room temperature for a day or two, or store in the fridge for a few weeks. 

SOURCE: How Sweet It Is