In the bowl of your stand mixer combine the warm water and the active dry yeast. Let sit for 5 minutes. It will dissolve and become foamy.
Add 2 cups of the flour, the pumpkin puree, the melted butter, eggs, sugar, salt, and vanilla extract to the yeast mixture. Use the paddle attachment at low speed until combined, about 2 minutes.
Add 2 more cups of flour and mix with the paddle attachment until just combined. Switch to the dough hook and beat on low speed until the dough becomes smooth. This will take about 10 minutes.
Grease a large mixing bowl with butter, shortening, or vegetable oil, or spray it with non-stick cooking spray and place the dough inside, turning it to grease all sides of the dough. Cover it with a clean towel and place the bowl in a warm spot for 1 hour or until it has doubled in size.
Punch down the dough and place it on a lightly floured surface. Roll the dough out until it is at least 15 inches x 20 inches. The thinner you can get the dough, the more layers you will see.
Spread the hazelnut spread onto the rolled dough evenly leaving a 1-inch border. Sprinkle the chopped hazelnuts overtop.
Starting on the long end, roll the filled dough into a long tube. Pinch the seam closed.
Using a sharp knife or dough cutter, cut the tube in half lengthwise and position the cut side upwards.
On one end, pinch the two halves together then slowly and loosely twist the two halves together, keeping the cut end facing up.
Tuck the two ends of the loaf under and place the dough in the 9 x 5 prepared bread pan. Cover with a clean towel and place the pan in a warm space for 30 minutes to rise.
Preheat the oven to 350 °F. Bake for 30 minutes then cover the bread with foil and bake for an additional 20 minutes.
Let the bread cool in the bread pan for 10 minutes before removing it to a rack to cool completely.
Notes
Store leftovers in an airtight container or covered in plastic wrap on the counter for up to 4 days. If the weather is humid, it may turn faster.• You can freeze this bread or a portion of this bread. Just place in an airtight container or wrap in plastic wrap then in tin foil and freeze for up to 3 months. Thaw on the counter and enjoy it when it’s at room temperature.• Measure flour by spooning it into the measuring cup and leveling it off with a knife. If the flour is too compacted, you may end up with too much and that will make the bread dry.• This recipe can be made with instant yeast. To do so, omit step 2 and simply add the instant yeast and water to the flour mixture in step 3. You will only have to do the first rise for 30 minutes. It does create a denser loaf of bread by using instant yeast.• You can make the dough in advance and either refrigerate it or freeze it. If making in advance, do not allow it to rise. Simply cover the dough in plastic wrap and place it in the fridge or freezer. When you are ready to use it, simply place it in an oiled bowl and allow it to come to room temperature. Once at room temperature, cover and place in a warm place for 1 hour and continue with the hazelnut steps.• Wait until this bread has cooled completely before slicing. The bread tends to pull apart if cut too soon.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.