Instructions: Place 1/2 cup warm water (105 degrees) in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit about 5 minutes, until mixture becomes foamy.

In the bowl of an electric mixer, combine the egg yolks with 1/2 cup warm water. In a medium bowl, combine the salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Add the pumpkin mixture to the mixer bowl, and combine using the dough-hook attachment. Add the proofed yeast, stirring until mixture is combined.

Slowly add the flour, 1 cup at a time, until all the flour is incorporated into a dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.

Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.

While the dough is rising, heat the oven to 350 degrees. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.

This recipe yields 2 loaves.

Yield: 2 loaves

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