Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl

I love cinnamon bread and buns so when I came across this recipe, which would use up my partial can of pumpkin puree, I couldn't resist and the bread didn't disappoint.

Only bread flour is used so the crumb is slightly stretchy and chewy, but made oh-so-tender and beautifully golden by the added pumpkin. The filling is a typical cinnamon-sugar/butter mix but with the added crunch of chopped pecans.

The method is standard: mix and knead the dough, allow 1 short rise for the dough and a second one for the shaped loaves. The dough is soft but not sticky and very easy to work with: I do need to practise my loaf rolling/shaping technique to prevent the gaps where the cinnamon-sugar layers are. I guess I'll just have to keep making this bread until I get it right!