Servings: 2 loaves

1 Tbsp active dry yeast (or 1 1/2 packages) 1 Tbsp active dry yeast (or 1 ½ packages)
¼ cup warm water, about 105° to 110°F ¼ cup warm water, about 105° to 110°F
5 Tbsp unsalted butter 5 Tbsp unsalted butter
¾ cup milk ¾ cup milk
⅓ cup canned pumpkin (not pumpkin pie mix) ⅓ cup canned pumpkin (not pumpkin pie mix)
⅓ cup prune plum filling ⅓ cup prune plum filling
⅓ cup granulated sugar ⅓ cup granulated sugar
1 Tbsp molasses 1 Tbsp molasses
1 Tbsp honey 1 Tbsp honey
1 teaspoon salt 1 teaspoon salt
1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cinnamon
2 large eggs, beaten 2 large eggs, beaten
¼ cup pecan meal ¼ cup pecan meal
8 teaspoons Vital Wheat Gluten 8 teaspoons Vital Wheat Gluten
2 cups all-purpose flour 2 cups all-purpose flour
2 cups bread flour 2 cups bread flour
2-3 Tbsp melted butter 2 to 3 Tbsp melted butter
 
Fruit & Nuts: subheading: Fruit & Nuts:
¼ cup golden raisins ¼ cup golden raisins
¼ cup dark raisins ¼ cup dark raisins
¼ cup chopped dried apricots ¼ cup chopped dried apricots
¼ cup cranberries ¼ cup cranberries
¼ cup dried cherries ¼ cup dried cherries
¼ cup chopped dried apples (not apple chips) ¼ cup chopped dried apples (not apple chips)
1 cup chopped walnuts 1 cup chopped walnuts

Combine the dried fruit and soak in hot water for about 15 to 20 minutes. If you do not do this, the dried fruit will remove moisture from your bread, leaving it dry.
In a large mixing bowl, dissolve yeast in ¼ cup warm water. In a separate bowl, combine all purpose and bread flour to use later.
Gently melt 5 Tbsp butter in a small saucepan on low. When butter is melted, remove from heat and add the milk to the butter in the saucepan. Add milk mixture to yeast mixture.
Add pumpkin, prune plum filling, sugar, molasses, honey, salt, cinnamon, eggs, pecan meal, and wheat gluten. Mix well until combined.
Add 3 to 4 cups of flour, or enough to form a workable soft dough. If dough remains too sticky, add more flour.
Turn onto a lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, drain the fruit, pat dry, and combine with nuts. Grease 2 (9"x 5"x 3") loaf pans.
Punch down dough. Turn onto lightly floured surface; divide dough in half. Sprinkle each loaf with half of the fruit and nut mixture; knead well. Add small amounts of flour if needed to maintain a soft workable dough.
Shape into loaves. Place in prepared loaf pans; brush top of both loaves with melted butter. Cover and let rise until doubled, about 1 hour. Brush the top of both loaves again with melted butter.
Optional: Place shallow pan of hot water on bottom rack of oven. (The steam will help keep crust soft)
Bake loaves in preheated 375°F oven for approx 45 mins or until an instant read thermometer reads 200°F in center of bread. Crust should be golden brown. Cover loosely with foil if crust browns too quickly. Remove from pans to wire racks to cool.  Enjoy!!

* Do not use hot water to dissolve yeast, you risk killing the yeast.  * Do not use hot water to dissolve yeast, you risk killing the yeast.
* Make sure your melted butter and milk are also not hot when combining with the yeast mixture. It should be warm, around 105-110°F.  * Make sure your melted butter and milk are also not hot when combining with the yeast mixture. It should be warm, around 105 to 110°F.
* Canned prune plum filling can be found online or you can make your own (very easy!). Please see recipe here: toriavey.com/toris-kitchen/hamantaschen-prune-filling/  * Canned prune plum filling can be found online or you can make your own (very easy!). Please see recipe here: toriavey.com/toris-kitchen/hamantaschen-prune-filling/
* Brushing loaves with melted butter will make for a soft crust. Omit step if desired.  * Brushing loaves with melted butter will make for a soft crust. Omit step if desired.
* Line loaf pans with parchment paper for easy removal of bread.  * Line loaf pans with parchment paper for easy removal of bread.
* I highly recommend using a thermometer to check your bread for doneness as each oven can vary in temperature accuracy.  * I highly recommend using a thermometer to check your bread for doneness as each oven can vary in temperature accuracy.
* Add/omit fruit selection to your taste. Cherries are not original to Publix Breakfast Bread.  * Add/omit fruit selection to your taste. Cherries are not original to Publix Breakfast Bread.