Pumpkin Bubble Bread and Bonus Loaf

In your heavy duty mixer, blend the first 6 ingredients. Mix the pumpkin and milk in a glass bowl. Microwave for about 1 minute or until mixture reaches 120 degrees. Stir well to eliminate any hot spots. Add pumpkin mixture to flour mixture, beat in eggs. Allow dough to knead in machine for 5 minutes. Cover and let rest at least 10 minutes. In the meantime, fix the caramel sauce for the bubble loaf. 1/4 C light corn syrup or honey ? C packed brown sugar ? C butter (you will also need 1 c pecans and 1 8oz cold brick of cream cheese-light is fine) Mix the corn syrup, brown sugar, and butter in a sauce pan. Cook over medium heat, stirring constantly until butter is melted and sugar is dissolved. Pour half the caramel into a greased bunt pan. Sprinkle with half the pecans. Cut the brick of cream cheese into 20 cubes. Roll each one into a ball. It helps to grease your hands and to have very cold cream cheese. This is the perfect job for kids! Divide the bread dough into 2 equal balls. Form one into a loaf and place in a greased loaf pan. Allow to rise for 1 hour, then bake at 350 for 30 minutes or until bread sounds hollow when tapped and is lightly browned. Take the second ball of dough and divide into 20 pieces. Roll each piece into a ball. Flatten the ball and wrap around a cream cheese ball. Place 10 dough balls into the bunt pan. Pour the rest of the caramel and pecans over the top. Top with the second 10 balls of dough. Cover with plastic wrap and let rise for 1 hour. Bake at 350 for 25 minutes. Let cool for 10 minutes, loosen with a knife and invert on a serving platter. This is awesome warm and very good cold. Note: Do not use an angel food pan with removable bottom for this recipe. The caramel will leak out the bottom and burn all over your oven floor. Ask me how I know-wink.