Pumpkin Cinnamon Swirl Bread Recipe

In the bowl of an electric mixer, combine the water, yeast and ½ teaspoon of granulated sugar.

Whisk until the yeast has dissolved, then let rest for 5 minutes.

Stir in the milk, molasses, granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

Slowly add the flour, then knead with a dough hook attachment until the dough is smooth and elastic.

Transfer the dough to an oiled bowl, cover it with plastic wrap and let rise in a warm place for 1 hour until it has doubled in size.

Butter an 8½-inch x 4½-inch pan. Set aside.

In a small bowl, whisk together the brown sugar and cinnamon. Set aside.

Punch the risen dough down, then turn it onto a lightly floured surface.

Roll the dough into a large rectangle, about 22-inch x 8-inch.

Brush the dough with melted butter, coming within about ½-inch of the edges.

Sprinkle with the cinnamon mixture, coming within about ½-inch of the edges.

Roll the dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan.

Let the dough rise in a warm place for 45 minutes until doubled in size.

Bake at 375 degrees F for 45 minutes, tenting the loaf with foil halfway through baking to prevent excessive browning.

Allow to cool in the pan for 5 minutes, then move the bread to a wire rack to cool completely.

Slice, serve, and enjoy!