Whisk the flour, yeast, salt and spices together.

Mix the liquid ingredients, oil, vanilla, water, honey, and pumpkin together.

Add the wet ingredients to the dry and combine thoroughly, but don't knead. You can use a stand mixer with a paddle attachment, or a spoon, but you do need to make sure all the flour is fully hydrated and no bits of dry flour remain unmixed. You can also finish mixing with wet hands if that is easier. The dough will be pretty sticky.

Let dough rest at room temperature for 2 hours, then cover (not air tight) and refrigerate for at least three hours, or up to 5 days. Yes, it really can last for up to 5 days in the fridge.

Mix your cinnamon and sugar for the swirl together, and prepare your egg wash by whisking the eggs and water together, and set both aside.

Generously butter 2 or 3 standard sized loaf pans.

Remove your chilled dough from the fridge and divide into how ever many loaves you will be making (2 or three if using the recipe portions as is).

On a very, very generously floured board, roll/flatten dough into an 8 by 12-16 inch (again, depending on if you are making 2 or 3 loaves) rectangle. Brush the rectangle with some of the egg wash (saving some for the other loaves and for the tops before baking) and sprinkle the appropriate portion of the cinnamon sugar, either 1/3 or 1/2 over the dough. Roll, starting at the shorter side, until you have an 8 inch long round of rolled dough and transfer into loaf pan. Repeat with the remaining dough.

Allow dough to rise in loaf pans for about 2 hours, until proofed and puffed.

When dough is almost fully proofed and puffy, preheat oven to 350 degrees F. Brush each loaf with the remaining egg wash and bake for about 50 minutes if making 2 loaves. If making 3 smaller loaves, you will need to start checking for doneness at about 35-40 minutes. When the bread is done, it will be firm and have a deep caramel brown color.

Remove the bread from the pans and let cool before slicing. Enjoy!