INGREDIENTS
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3/4 cup whole milk, scalded
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1 cup canned pumpkin puree
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1/3 cup light brown sugar
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1/3 cup white sugar
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6 tablespoons butter
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1 egg
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1 teaspoon salt
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2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
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1/4 cup lukewarm water
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5 cups all-purpose flour
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15-20 pecan halves, sliced into 3 vertical sections
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1/4 cup melted butter, optional
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