Confetti Yeasted Pumpkin Bread

Directions

1. 1
   Bring yeast, pumpkin, and eggs to room temperature.
2. 2
   Combine dry goods together in the bowl of your stand mixer and stir gently to blend well.
3. 3
   Make sure the dried fruits and pumpkin seeds are evenly coated with flour.
4. 4
   Combine pumpkin, eggs, and warm melted butter in a separate bowl and stir well.
5. 5
   Add wet ingredients to the dry, and stir with the paddle attachment on your mixer until the dough pulls away from the side of the bowl.
6. 6
   Switch to the dough hook and knead 5 to 7 minutes, or until smooth, adding additional flour sparingly if dough is too wet.
7. 7
   Transfer dough to a clean, lightly oiled bowl, turning to coat.
8. 8
   Cover with plastic wrap and allow to rise 1 to 2 hours, or until doubled in bulk.
9. 9
   Punch down dough and turn out onto a lightly oiled counter top or a silicone mat.
10. 10
    Divide dough into quarters, and shape each quarter into a tight ball.
11. 11
    Place balls onto parchment lined baking sheets.
12. 12
    (Two balls should fit on a standard sheet pan.)
13. 13
    Cover with lightly greased plastic wrap and allow to rise another hour, or until puffy, but not doubled.
14. 14
    Preheat your oven to 375 degrees F during the last 10 minutes of the rise.
15. 15
    Bake at 375 degrees 30 to 35 minutes, tenting the tops of the bread with foil during the last 10 to 15 minutes to prevent over browning, if necessary.
16. 16
    The interior temperature of the bread should read about 200 degrees F on an instant read thermometer, and the bread should sound hollow when tapped.
17. 17
    Cool on a wire rack until you can't stand the tantalizing smell any longer, and have to cut yourself a slice!