Put all the Pumpkin Bread ingredients in the bread machine pan as directed by your manufacturer (in my case, that's wet first, then dry, or exactly in the order I've listed).
Select dough cycle. Watch during the first five minutes and add flour or milk as necessary to achieve a dough ball that gathers together nicely.
Once dough cycle has completed, lightly flour your work surface. Transfer the dough to it, lightly flour the top, and cover with plastic wrap. Let it sit for 10 minutes.
Mix together the cinnamon walnut swirl ingredients in a medium bowl and set aside.
Grease a 9x5 loaf pan and set aside.
Roll out the dough to about a 10"x20" rectangle.
Sprinkle the cinnamon walnut swirl mixture evenly over the dough and press it in with the rolling pin.
Starting on the short side, roll up the dough like it's a cinnamon bun. Pinch the seam and fluff up the dough, so to speak, by gently pressing in the ends, so that it fits in your loaf pan.
Cover with plastic wrap, set it inside your oven, and turn the oven on to warm (170 degrees Fahrenheit). Once the oven reaches temperature, turn it off. (You can also set the bread in a warm, draft-free place to rise.)
Let it rise for 35-45 minutes, or until it puffs well above the top of the loaf pan.
Bake in a 400-degree Fahrenheit preheated oven for 25 minutes, or until you hear a hollow sound when thumping the bottom.
Remove from loaf pan immediately and cool on a wire rack.