Ingredients
1 package (1/4 ounce) active dry yeast3 tablespoons warm water (110° to 115°)1/2 cup canned pumpkin1 large egg, room temperature2 tablespoons light brown sugar2 tablespoons butter, softened1 teaspoon pumpkin pie spice1/2 teaspoon salt2 to 2-1/2 cups bread flourEGG WASH:1 large egg1 tablespoon water
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under.
Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
