Double Pumpkin Swirl Bread

1. 1

   In a large mixing bowl, add milk and yeast. Let the mixture sit 10 minutes. Then add 2/3 cup pumpkin, egg, butter and brown sugar. Mix well. Add cinnamon, nutmeg, ginger and salt. Add 2 cups white flour and mix together. Add white whole wheat flour, mixing in 1/4 cup at a time.

2. 2

   To knead, either use the dough hook in a stand-up mixer, or hand knead it on a flour surface for 5 - 10 minutes. Roll into a large ball. Grease a large bowl, add dough, cover with plastic wrap and let the dough rise in a dry, warm place for 1 hour.

3. 3

   To make the swirl, mix together the last 3 ingredients (brown sugar, pumpkin puree and cinnamon), set aside.

4. 4

   Roll dough out on a floured surface into a 10x20 inch rectangle. Spread the swirl ingredients over the top. Starting at the short end, roll up dough tightly, pinch seams, form a loaf and place into a greased 9x5-inch loaf pan. Cover and let rise for 45 minutes in a dry, warm place.

5. 5

   Preheat oven to 400 degrees F. Bake for 25 - 30 minutes or until bread sounds hollow when tapped. Remove from pan and cool on wire rack.

* Per serving · 4 servings · Values may vary.