Pumpkin Cinnamon Swirl Bread (Whole Wheat)

I got this recipe from another FCS teacher. (Family & Consumer Sciences) It's good, but I may fiddle with it a bit. The bread was very dense (could be the yeast wasn't really fresh?), and with only a half cup of pumpkin, that flavor doesn't come through as much as I'd like. But it's a good starting point.

Ingredients
Dough:
2 tsp yeast
¾ C warm water
¼ C brown sugar
2¼ C flour
1½ C whole wheat flour
1 C quick rolled oats
½ t ginger
1 tsp cinnamon
1 tsp salt
½ C pumpkin purée
2½ T maple syrup
2½ T butter, melted
1 egg
Swirl filling:
3 T butter, softened
½ C brown sugar
1½ tsp cinnamon

Directions
Stir yeast and brown sugar into warm water in bowl of a stand mixer; let sit 5 minutes. Meanwhile, mix flours, oats, spices and salt in one bowl; stir together pumpkin, maple syrup, melted butter and egg in another.

Add half of flour mixure to yeast, then add egg mixture, then remaining flour mixture. Knead -- in mixer or by hand -- until dough is smooth and elastic (about 10 minutes). Lightly coat with oil and place in a bowl, in a warm place until doubled (about an hour).

Lighlty coat a loaf pan with non-stick cooking spray. Punch down the dough and roll dough out to a rectangle, roughly 9x15". Spread with 3 T butter; sprinkle with brown sugar and cinnamon. Starting with a short edge, roll dough into a log pinching the seam to seal. Place log into loaf pan. Let rise 40 minutes.

Pre-heat oven to 375. Bake 45 minutes or until goalden brown.

Cool 15 minutes in pan before removing to wire rack to cool compeltely.