Pumpkin Spice Sourdough Bread

For the dough

Combine all dough ingredients in the bowl of a stand mixer fitted with dough hook and combine on low, then speed it up until it forms a smooth, soft dough.

Place dough ball in a greased bowl, cover with kitchen towel and allow to rise in a warm place for 1.5-2 hours, until it has doubled in size.

In the meantime, make the sugar/spice mixture by combining all the ingredients in a bowl (except egg wash).

When dough is ready, gently deflate and set onto a floured work surface. Shape the dough into a loaf with your hands, then roll out into a large rectangle, about 8" x 20".

Brush dough with egg wash, then spread the sugar/spice mixture over the top, leaving a 1" border all around.

Start at one short end, and roll as tightly as possible into a log. Pinch together the short ends, and pinch together the seam of the long end. Place in greased 9" x 5" pan, seam side down.

Cover again with kitchen towel and allow to rise a second time for about an hour, or until the dough crests above the pan 1". Brush dough with egg wash (leftover from Step 5), and bake in preheated 350º oven for 45 min. (Bread is done when it reaches an internal temp of 190º.)

Remove bread from oven and run a knife or metal spatula along the edges of bread to separate from pan. Loaf should lift from pan easily. Allow to cool before slicing.