Pumpkin Cinnamon Swirl Bread

Combine all of the dough ingredients, and knead them with the dough hook attachment on your mixer for five minutes. Dough will still be sticky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours. It will expand, but not a huge amount.
Turn the dough out onto a lightly floured surface, divide it in half. Take one of the halves and roll out on a pastry board dusted with some flour. Roll into a long rectangle about 1/4 inch thick. The shorter side should be 9 inches long to fit a 9 x 7 inch loaf pan.
Brush beaten egg across surface of rectangle. Mix together 1/3 cup sugar and 2 tsp cinnamon in a bowl. Sprinkle across entire surface of bread. Sprinkle 1/2 cup raisins across surface. Line two 9 x 7 loaf pans with parchment paper or grease with oil. Then roll up the rectangle, so that you form a 9 inch long log. Place into loaf pan that is greased or lined with parchment paper. Repeat with remaining dough half. Cover both pans with a plastic wrap, for and let rest for about 90 minutes until bread is puffy, though not quite double in size.
Bake the bread in a preheated 350°F oven for 30 minutes until top turns golden brown and knife inserted comes out clean.