Pumpkin Cinnamon Swirl Bread

• 1/4 cups Warm Water (110 Degrees)
• 2-1/4 teaspoons Yeast
• 1/2 teaspoons Granulated Sugar
• 1/4 cups Milk, Warmed To 110 Degrees
• 2 Tablespoons Molasses
• 1/4 cups Granulated Sugar
• 3/4 teaspoons Salt
• 1 Tablespoon Butter, Softened
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ginger
• 1 whole Egg
• 1 cup Canned Pumpkin Puree
• 3-1/4 cups All-purpose Flour
• 1/3 cups Light Brown Sugar
• 2 teaspoons Cinnamon
• 1-1/2 Tablespoon Butter, Melted

1. In the bowl of an electric mixer combine water, yeast and 1/2 teaspoon of granulated sugar. Whisk until yeast has dissolved and let the mixture rest 5 minutes.
2. Then stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.
3. Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
4. Butter an 8 1/2" x 4 1/2" loaf pan, set aside.
5. In a small bowl whisk together brown sugar and cinnamon, set aside.
6. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8". Brush the surface of the dough with melted butter, coming within about 1/2" of the edges of the dough. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges. Roll up the dough, jelly roll style, starting with the short side.
7. Place rolled dough into the greased loaf pan and let rise in a warm place until doubled about 45 minutes.
8. Bake the bread at 375 degrees F for 45 minutes, tenting the loaf with foil halfway through baking to prevent excessive browning. Then allow bread to cool in pan for 5 minutes then remove to a wire rack to cool completely before slicing.

ubc, yeast, sugar, ubc, molasses, ubc, salt, butter, ubc, ubc, egg, allpurpose, light brown sugar, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/pumpkin-cinnamon-swirl-bread/ (may not work)