In a large bowl, mix together the water and yeast. Add the milk, eggs, pumpkin puree, oil, brown sugar, salt, and pumpkin pie spice.
Mix in half of the bread flour until just combined, then the remaining bread flour. Once combined, mix in the all purpose flour to create a dough. On a lightly floured surface, knead the dough until smooth and elastic. Transfer to an oiled large bowl, turning to coat. Cover and allow to rest until doubled, about 1 hour.
Grease two 9x5 loaf pans. In a small bowl, combine 1/2 cup brown sugar and cinnamon.
On a lightly floured surface, punch down the dough and divide in half. Roll one half into a 9x11 inch rectangle. Spread half of the butter across the top, leaving a 1/2 inch border around the edges. Sprinkle with half of the cinnamon sugar mixture. Starting on the short-side, roll up the bread into a log. Seal the seam and sides by pinching together the dough. Place in the prepared loaf pan and repeat with other half of the dough.
Cover the pans and allow the loaves to rise until puffy and they reach the edges of the pans, 30-45 minutes.
Preheat oven to 375 degrees F. Bake the loaves until golden and hollow sounding when tapped, about 30 minutes. Allow to cool before slicing.