Ingredients

• ½ cup sugar
• 3 tsp active dry yeast
• 1 ½ tsp cinnamon
• 1 tsp salt
• ¼ tsp nutmeg
• 2 ½ to 3 cups all-purpose flour
• 1 cup canned pumpkin
• ¼ cup milk
• 1 large egg

Caramel Sauce:

• ½ cup brown sugar
• ¼ cup light corn syrup
• ¼ cup butter, cubed
• 1 cup chopped pecans, divided

Directions

In a large bowl, mix sugar, yeast, cinnamon, salt, nutmeg and 1 ½ cups flour.  In a small saucepan, heat pumpkin and milk to 120-130.  Add to dry ingredients; beat on medium speed 2 minutes.  Add the egg; beat on high 2 minutes.  Stir in enough remaining flour to form a soft dough. 

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

In a small saucepan, combine the brown sugar, corn syrup, and cubed butter; cook and stir over medium heat until the sugar is dissolved.  Pour half of the mixture into a greased 10-inch fluted tube pan; sprinkle with ½ cup pecans.

Punch dough down; divide and shape into 18 balls.  Place 9 balls in prepared pan; top with remaining brown sugar mixture and pecans.  Top with remaining balls.  Let rise in a warm place until doubled, about 45 minutes. 

Bake at 350⁰F, uncovered, for 25-30 minutes or until lightly browned.  Cool in pan 10 minutes before inverting onto serving plate.  Serve bread warm.