Pumpkin Cinnamon Swirl Bread

Instructions

1. In a large bowl, stir yeast into water to soften.
2. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, and spices to yeast mixture. Beat vigorously for 2 minutes.
3. ??Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead.
4. Turn dough out onto a floured surface. (or just replace paddle with your dough hook if using a stand mixer.) knead, adding flour as necessary, until you have a smooth, elastic dough.
5. ??Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
6. Turn dough out onto a lightly oiled work surface. Divide dough in half.
7. Roll each half out into a rectangle. (one by one) Spread with butter and sprinkle w/ cinnamon & sugar.
8. Start at one end and roll it up. The tighter you can roll it- the more swirls you have. (My second loaf was rolled much tighter!)
9. Transfer the rolled dough to a bread pan, seam-side down.
10. Cover with a towel and let rise until almost doubled, about 45 minutes.
11. Bake in a preheated 375°F oven. Bake for about 30 minutes. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread is done.
12. ??Immediately remove bread from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves.