Pumpkin Cinnamon Swirl Bread

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.

Then stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

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.

Butter an 8 1/2″ x 4 1/2″ loaf pan, set aside.

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

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.

Place rolled dough into the greased loaf pan and let rise in a warm place until doubled about 45 minutes.

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.