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1
In a medium bowl, mix together yeast, sugar and warm mik.
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2
Let stand for about 10 minutes until foamy.
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3
Whisk in the pumpkin and egg until well blended.
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4
Meanwhile in a large bowl with an electric dough kneader, whisk together the flour and salt until well combined.
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5
Pour the liquid mixture into the flour mixture, mix with a wooden spatula until almost combined.
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6
Turn on the dough kneader, and start to knead the dough until elastic and smooth, about 8 minuttes.
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7
(If there is not enough milk, add a bit more evaporated milk until the dough comes together.)
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8
Turn the dough onto a lightly floured surface, and knead for another 2 to 3 minutes.
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9
Coat the mixing bowl with the cooking spray or grease with oil.
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10
Return the dough into the bowl, turn it over to ensure an even coating.
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11
Cover with a clean kitchen towel and place in a warm and draft-free place.
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12
Let the dough rise for 1 to 1 1 /2 hours until it doubles in volume.
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13
Gently punch the dough down, and take the dough out of the bowl.
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14
Gently press the dough into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
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15
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
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16
Turn the dough seam side up and pinch it closed.
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17
Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.
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18
Cover and let rise again until almost doubled in volume, 30 minutes to 1 hour, depending on how warm and humid your place is.
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19
Preheat the oven to 375F (190C).
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20
Bake for about 40 minutes until the top is golden and brown; and when tapped, it sounds hollow.
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21
Remove the loaf from the pan, and let cool in the pan on a wire rack for about 5 minutes.
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22
Transfer the bread from the pan onto the rack.
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23
Let cool completely before slicing.
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24
Put in a zip-lock bag, and can be frozen for up to at least 1 month.
