Pumpkin Cinnamon Swirl Bread

Ingredients

• 2 1/4 tsp yeast
• 1/4 cup warm water, 110 degrees
• 1/2 tsp granulated sugar
• 1/4 cup milk, warmed to 110 degrees
• 2 Tbsp molasses
• 1/4 cup granulated sugar
• 3/4 tsp salt
• 1 Tbsp butter, softened
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 egg
• 1 cup canned pumpkin puree
• 3 1/4 cups all purpose flour
• 1 1/2 Tbsp butter, melted
• 1/3 cup light-brown sugar
• 2 tsp cinnamon

Directions

1. Add the water, yeast, and 1/2 tsp granulated sugar to the bowl of an electric mixer. Whisk until the yeast dissolves, then leave the mixture to sit for 5 minutes.
2. Mix in the pumpkin puree, milk, egg, molasses, softened butter, 1/4 cup granulated sugar, salt, ginger, and nutmeg until everything is evenly blended. Add the flour gradually, then knead with the dough hook until the dough turns smooth and stretchy.
3. Move the dough to an oiled bowl, cover it with plastic wrap, and set it somewhere warm until it has doubled in size, about 1 hour.
4. Butter an 8 1/2" x 4 1/2" pan and set it aside. In a small bowl, whisk the brown sugar and cinnamon together, then set that aside too.
5. Press down the risen dough, then place it on a lightly floured surface. Roll it into a large rectangle, about 22" x 8". Brush the dough with the melted butter, stopping about 1/2" from the edges. Sprinkle the cinnamon mixture over the top, again leaving about 1/2" around the edges.
6. Roll the dough up jelly roll style, beginning at the short side. Set the rolled dough in the greased loaf pan and let it rise in a warm spot until doubled, about 45 minutes.
7. Bake at 375 degrees for 45 minutes, covering the loaf loosely with foil halfway through so it does not brown too much. Cool it in the pan for 5 minutes, then transfer it to a wire rack and let it cool completely before slicing.