Ingredient

Dough

• 1 pkg (¼ oz) active dry yeast

• 1¼ cups warm 2% milk (110°–115°F)

• 2½ cups bread flour

• ⅓ cup butter, melted

• 2 Tbsp sugar

• 1 large egg, room temperature

• ¾ tsp salt

• 2 to 2½ cups all‑purpose flour

Topping

• ¼ cup sugar

• 2 tsp pumpkin pie spice, apple pie spice, or ground cinnamon

• ¼ cup butter, melted

Directions

1. Make the Dough In a large bowl, dissolve the yeast in the warm milk. Add the bread flour, melted butter, sugar, egg, and salt. Beat on medium speed for 3 minutes. Stir in enough all‑purpose flour to form a firm dough.

2. Knead & First Rise Turn the dough onto a floured surface and knead until smooth and elastic, about 6–8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Prepare the Coating In one pie plate, combine the sugar and pumpkin pie spice (or apple pie spice/cinnamon). Pour the melted butter into another pie plate.

4. Shape & Coat the Loaf Punch the dough down and turn it onto a lightly floured surface. Shape it into a loaf. Using a sharp knife, make 4 very deep slits straight across the dough—without cutting all the way through. Roll the loaf in the melted butter, massaging it over all surfaces until fully coated. Roll the buttered loaf in the sugar‑spice mixture, pressing the mixture firmly onto the dough.

Place the coated loaf into a parchment‑lined 9×5‑inch loaf pan. Cover and let rise in a warm place until doubled, about 30 minutes.

5. Bake Meanwhile, preheat the oven to 350°F. Bake the loaf for 30–40 minutes, until golden brown. (If the top browns too quickly, cover loosely with foil.)

6. Cool & Serve Cool for 10 minutes before removing from the pan. Transfer to a wire rack and serve warm.

Nutrition Facts —

1 Piece

Calories: 180–230 Total Fat: 6–9 g Saturated Fat: 3–5 g Cholesterol: 20–35 mg Sodium: 180–240 mg Total Carbohydrates: 28–34 g Dietary Fiber: 1–2 g Sugars: 10–14 g Protein: 4–6 g